Courgette Sauté

Stir-fry Courgette

A lovely side dish that can also be added to rice or pasta for a complete meal.


Ingredients

  • 2 Courgettes
  • 1 Onions
  • 1 Bay leaf
  • 2 Garlic cloves
  • 100 ml of Extra Virgin Olive Oil
  • 20 gr of grated Parmesan Cheese
  • 1 pinch of Salt
  • Pepper

Cut the courgettes and onions into thin slices. Chop the garlic. Heat the olive oil. Add the onions, garlic and bay leaf. Let it turn golden. Add the courgettes and stir gently. Fry until the become soft and golden. Season with salt and pepper. Sprinkle the Parmesan and stir gently. Remove from the heat as soon as the cheese starts to melt.

Courgette and Pecan Cake

Courgette and Pecan Cake

A surprising delicious cake where the main ingredient is a vegetable.


Ingredients

  • 110 gr of grated Courgette
  • 125 gr of Flour
  • 1 tsp Baking Powder
  • 1/8 tsp Baking Soda
  • 1/2 tsp of Salt
  • 1/2 tsp of Cinnamon powder
  • 2 Eggs
  • 125 ml Sunflower Oil
  • 115 gr of Sugar
  • 75 gr of Chopped Walnuts

Combine the eggs, oil and sugere. Whisk well. Add the flour, baking powder, baking soda and cinnamon. Mix well. Add the courgette and walnuts. Pre-heat the oven to 180°C. Grease a rectangular tin. Sprinkle with flour and pour in the cake mix. Bake for 45 minutes.

Steamed Vegetables with Pesto

Steamed Vegetables with Pesto

Al-dente carrots and courgettes drizzled with homemade pesto sauce. So healthy and nutritious it will please even the most demanding palates.


Ingredients

  • 1 medium Courgette
  • 2 Carrots
  • Salt
  • 2 tbsp Pesto sauce

Boil a pot of water seasoned with coarse salt. Peel the Carrots and cut into big chunks. Cut the courgettes into similar size chunks. Cook the carrots for 5 minutes and remove from the water. Cook the courgette for 2 minutes and remove from the water. For the pesto sauce, blend all the ingredients until smooth. Pour over the vegetables and serve whilst it’s still warm.