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Slow cooked garlicy courgette

Updated: Oct 5, 2019

Courgettes in season during June to September. They are very easy to grow in British gardens and diligent harvesting optimises the courgette production.

Serves 2 (as a side)


1 large or 2 small courgettes (green or yellow)

1 clove of garlic

4 sprigs of fresh thyme

Extra virgin olive oil



1. Wash and thinly slice the courgettes into discs.

2. Finely chip the garlic and strip the thyme. Heat a little olive oil in a pan and add the garlic and thyme for a few minutes, then add the courgette.

3. Cook on a low heat for at least 30 minutes, until the courgettes are tender. Add spoonfuls of water if the courgette starts to stick.

4. Season well with salt and pepper.

Serving; I served it with beetroot grains and salad, but any salad selection works well or simply on toast.


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