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Sautéed courgettes in olive oil and garlic recipe image

Print Sautéed courgettes in olive oil and garlic

Slow-cooked courgettes collapse into a chunky, caramel-tasting mass. Add a little cream for a pasta sauce; spread on bruschetta for a light lunch; whizz up into soup with a little stock or eat as a simple side. Parmesan, basil and parsley all make good toppings.


  • 2 tbsp olive oil
  • 1-2 garlic cloves, finely chopped
  • 3-4 courgettes, cut into 1-2cm slices on the diagonal
  • Few drops lemon juice (optional)
  • Salt & pepper


  1. Gently warm the olive oil in a heavy-based saucepan with a lid.
  2. Add the garlic and courgettes and cook, partially covered, over a low heat until the courgettes are soft and starting to caramelize.
  3. When courgettes are ready to serve add a squeeze of lemon juice if using, some salt and plenty of black pepper.
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