1/2 lb (225 g) courgette (zucchini)s
1 tablespoon olive oil
1 teaspoon garlic salt
1 tablespoon tomato puree (paste)
1 tablespoon olive oil
1 teaspoon garlic salt
1 tablespoon tomato puree (paste)
method
1. Wash, top and tail the courgettes and slice them into rounds about a quarter of an inch (5 mm) thick.
2. Heat a solid saucepan with a lid over a high heat.
3. When it is really hot, add the oil and immediately add the courgettes.
4. Put on the lid and give the saucepan a good shake. Hold the lid down! After 45 seconds, take off the lid, and add the garlic salt and tomato puree.
5. Put the lid back on, shake the pan vigorously again, cook for 45 seconds - and serve.
2. Heat a solid saucepan with a lid over a high heat.
3. When it is really hot, add the oil and immediately add the courgettes.
4. Put on the lid and give the saucepan a good shake. Hold the lid down! After 45 seconds, take off the lid, and add the garlic salt and tomato puree.
5. Put the lid back on, shake the pan vigorously again, cook for 45 seconds - and serve.
serving amount
serves 4
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