Riverford Wicked Leeks
Slow-cooked courgettes recipe image

Print Slow-cooked courgettes

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 & pepper


  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.
  2. Lower heat, cover and cook gently for 20-30 minutes until tender.
  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.
  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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