Pic of Slow-cooked courgettes

Slow-cooked courgettes

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Slow-cooked courgettes

Side Serves 4 40 min
Your are always told not to overcook vegetables, but here's an exception. This can be piled on toast, whizzed into soup, scooped over brown rice or eaten as a side with salmon or roast chicken. It also works really well at room temperature as part of a mezze spread.


  • 2 tbsp olive oil
  • 4 courgettes, cut into 2 cm chunks
  • 1 garlic clove, finely chopped
  • 1 tsp coriander seeds, coarsely crushed
  • juice of ½ lemon
  • salt and pepper


Prep time: 10 min
Cooking time: 30 min
  • Step 1

    Heat the oil in a saucepan over a moderate heat, then tip in the courgettes, garlic and coriander seeds and season lightly with salt and pepper.
  • Step 2

    Lower heat, cover and cook gently for 20-30 minutes until tender.
  • Step 3

    Remove from heat and mash the courgettes roughly with a fork, and then season to taste with lemon juice and more salt and pepper.
  • Step 4

    Drizzle in a few more drops of oil, if you like. Serve hot with simply grilled fish or cold as part of a buffet.

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