A simple but effective (and delicious!) way to use up the summer abundance of courgettes and marrows.
Method
1. Put a couple of lugs olive oil in a hot pan that has a lid – a large frying pan is good- and fry garlic and chillies for a couple of minutes
2. Add courgettes and stir until coated with oil – turn the heat down and put on the lid.
3. Give the pan a shake every 5 minutes or so – for about 35 minutes or until the courgettes are really soft, (with a few chunky pieces), making sure the courgettes don’t catch on the bottom.
4. Remove from the heat and add seasoning to taste – mash with a fork if you want a smoother paste
5. Add the lemon juice and mint and loosen with some more olive oil.
6. Add 3-4 anchovies, and/ or a handful of Parmesan cheese, for a deeper flavour at the end of cooking if liked.
Ingredients
- 2 cloves of garlic peeled and finely chopped
- dried chillies chopped
- small courgettes unevenly sliced
- Salt and black pepper
- Handful of fresh mint chopped
- Juice of 1 lemon
- Extra virgin olive oil
Serve as a dip with pitta bread, crudités, on top of toasted bread/bruschetta or as a pasta topping.
