450 g (1 lb) small courgettes (zucchini), topped and tailed
25 g (1 oz) 2 tbsp unsalted (sweet) butter
1 clove garlic, finely chopped
15 ml (1 tbsp) chopped fresh sage
15 ml (1 tbsp) chopped fresh parsley
Salt and pepper
10 ml (2 tsp) white wine vinegar
25 g (1 oz) 2 tbsp unsalted (sweet) butter
1 clove garlic, finely chopped
15 ml (1 tbsp) chopped fresh sage
15 ml (1 tbsp) chopped fresh parsley
Salt and pepper
10 ml (2 tsp) white wine vinegar
method
1. Slice the courgettes into 1 cm (1/2 inch) rounds.
2. Melt the butter in a frying pan and add the garlic, courgettes and sage.
3. Stir until the courgettes are evenly coated with the butter and cook for 5 minutes until they are browned.
4. Spoon into a serving bowl and sprinkle with the parsley.
5. Season with the salt and pepper and sprinkle over the vinegar. Toss gently before serving.
2. Melt the butter in a frying pan and add the garlic, courgettes and sage.
3. Stir until the courgettes are evenly coated with the butter and cook for 5 minutes until they are browned.
4. Spoon into a serving bowl and sprinkle with the parsley.
5. Season with the salt and pepper and sprinkle over the vinegar. Toss gently before serving.
serving amount
serves 4
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