Slow-cooked garlic courgettes from Food from Plenty: Good Food Made from the Plentiful, the Seasonal and the Leftover with Over 300 Recipes, None of Them Extravagant (page 69) by Diana Henry

Where’s the full recipe - why can I only see the ingredients?

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • lisachile on July 30, 2014

    This was very good. I've found a solution for the zucchini glut!

  • Emily Hope on July 09, 2013

    This is one of my very favorite zucchini recipes. It's so simple--just garlic slowly sweated in a pan with some olive oil and butter, then zucchini gets tossed in over a higher heat for a bit to pick up some color, and the whole thing stews slowly until the zucchini collapses. Rich, buttery (only a tablespoon is used--though a fair bit of olive oil), and deeply savory. I'd say that it wasn't for fans of well-cooked vegetables, but even C (who isn't) likes this.

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