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Easy & delicious Courgettes ‘trifolate’

by Micaela Harrasser

This is my favorite way of prepping courgettes during summer: it’s super easy, quick and the courgettes burst with flavour. I also grew up eating these: was a favorite of my mum’s too and she used to make them very often 😊

It’s a great dish to nourish yourself, and very versatile: you can eat them as they are as side dish or appetizer; then use the leftovers in a quick omelette or a gorgeous quiche!

When they are in season (summer), courgettes are sweet and fresh, so you can omit the stock cube to not spoil their natural flavor. So make sure to stock up these weeks! 😉

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Easy & delicious Courgettes ‘trifolate’

Prep Time: Cooking Time: Nutrition facts: 200 calories 20 grams fat

Ingredients

  • 4 medium and firm courgettes
  • 1 onion diced
  • 1 carrot diced
  • Extra virgin olive oil
  • Freshly chopped parsley
  • 1 vegetable cube stock (optional)
  • Salt and pepper to taste

Instructions

  1. Place a wide pan on gentle heat with some oil.
  2. Finely chop the onion and carrot, and add it to the pan.
  3. Gently cook until golden for 10 min.
  4. During this time, rinse and chop the courgettes finely (either with a knife or with a mandolin).
  5. After the 10 min, add the chopped courgettes and mix well.
  6. Optional: add the cube stock and some water.
  7. Cover with a lid and cook until nice and tender on a gentle heat, about 30-40 min. While it cooks, keep an eye on the water level to prevent it from drying and burning.
  8. Once they are almost done, add some salt, pepper and the freshly chopped parsley.
  9. Check for seasoning, and serve!

Notes

Storage: you can keep in the fridge for up to 3 days in an airtight container. As alternative, they make a fantastic filling for an omelette, or for a quiche (pic below): just combine with 2-3 beaten eggs, eventually add some grated cheese, and bake until cooked!

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