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Weekday Menu Recipe


Sautéed Courgettes
    Veg  HT  ACC   20mins

Serves 4     Hot   Vegetarian  Vegetables  Accompaniment    Eggless

 

Ingredients:

675g/1 ½lb Courgettes ( Zucchini)

4 tbsp Flour

4 tbsp Freshly Grated Parmesan

Salt and Black Pepper

4 tbsp Olive Oil

50g/2oz Butter

1 Onion, chopped

4 Tomatoes, skinned and chopped

 

Instructions

 

1. Poach the courgettes in boiling salted water for 5-8 minutes until just tender. Drain thoroughly, allow to cool and slice thickly. Dry the slices on kitchen paper.

 

2. Combine the flour with the freshly grated Parmesan cheese and salt and freshly ground black pepper to taste. Coat the courgette slices in this mixture.

 

3. Heat the oil in a heavy frying pan and fry the courgettes over a moderate heat until they are golden brown on all sides. Remove from the pan with a slotted spoon. Drain thoroughly on kitchen paper and keep hot.

 

4. Melt the butter in the pan and fry the onion until soft and transparent. Add the chopped tomatoes and simmer for 2-3minutes longer.

 

5. Pile the courgettes in the centre of a heated serving dish and surround them with the sautéed onion and tomato mixture.

 

 

 

More Vegetable Accompaniment  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

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Main equipment required to make this Recipe

 

Chopping Knife

Chopping Board

Saucepan

Wooden or Plastic Spoon

Related Recipes and Information

Vegetarian  Main Course Recipes   |  Vegan recipes

Cooking Vegetables  |  Vegetable Side Recipes

What's in Season  |  Growing Vegetables

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