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A Weekday Menu Recipe

Buttered Courgettes         HT  Veg  ACC    25mins

Serves 4     Hot   Vegetables Vegetarian   Accompaniment   Gluten  Wheat free   Eggless



450g/1lb Small Courgettes (Zucchini) 

Salt and Black Pepper

3 tbsp Butter

4 tbsp Fresh Chicken stock

1 teasp Sugar


1. Cut the courgettes into quarters lengthways, slice each quarter into 5cm/2-inch segments then blanch in salted boiling water for 3 minutes; drain well and reserve.

2. Melt the butter in a heavy-based, shallow saucepan over a low heat. Add the drained courgettes, chicken stock, sugar and black pepper. 

3. Bring the liquid to simmering point, cover and simmer gently for 10 minutes until the liquid has almost evaporated and the courgettes are tender.  Serve immediately.


More Vegetable  Recipes  |  What's in Season  |  Growing Vegetables


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Key techniques required to make this recipe


Chop to To cut into pieces of approximately the same size.

Slice to -  To cut food, such as bread, meat, fish or vegetables, into flat pieces of varying thickness.

Freeze/Make ahead


Tips, Options and Substitutions


Main equipment required to make this Recipe


Chopping Knife

Chopping Board


Wooden or Plastic Spoon

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