Each year we grow vegetables in our garden. They’re so yummy, freshly picked, prepared and eaten. This year we have tomatoes, french beans, baby corn and courgettes. It doesn’t matter what else there is, there’s always courgettes. And they’re always delicious.
I had three courgette plants this time, but two have been completely erased by slugs, and only the one in a pot survives – I guess the little b*ggers can’t get up the side of it or something. Once I think it’s big enough to resist their attack, I might transplant my lone remaining courgette directly into the ground. We’ll see.
Anyway, it’ll be a few weeks before we get to eat the first of our courgette harvest, but on the market I saw they had lovely green and yellow summer courgettes for sale. I’m not sure the yellow ones taste any different from their more common green counterparts, but they do look pretty together, so I bought one of each.
I wasn’t sure what I was going to do with them, but we were in need of a quick dinner after getting home late from Kipper’s friend’s birthday party, so I reached for the courgettes, and rustled this up in the time it took to boil some pasta to go with it.
It’s pretty garlicky – which we love – so if you’re not such a huge garlic fan then perhaps use only one clove. I also didn’t add any herbs to this, just a little salt and pepper, but a few fresh garden herbs like oregano or parsley would be lovely.
We had our courgette with garlic & tomato on top of some pasta, but it would make a terrific side-dish with just about anything, I think. A quick and tasty way of serving some of the summer’s inevitable courgette glut. There’s a small amount leftover in a plastic box in the fridge. I expect it will be delicious cold, as a salad, too.
Serves 2-3 as a pasta sauce, 4 as a side-dish.
- 2 medium-large courgettes
- 2 tbsp olive oil
- 2 cloves garlic
- 2 large tomatoes
- 2 tbsp tomato puree
- 100ml hot vegetable stock
- Salt and pepper
- Trim and slice the courgettes into 4-6mm slices. Heat the olive oil in a large skillet and cook the courgette slices for 2-3 minutes, stirring occasionally.
- Crush the garlic into the pan, stir well, and continue to cook for another minute or two.
- Dice the tomatoes. Mix the tomato puree with the hot vegetable stock. Add the tomatoes and stock to the pan, stir and cook for 5-6 minutes, stirring occasionally, until the courgettes and tomatoes are cooked and the liquid has thickened.
- Season to taste, and serve straightaway.