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It isn’t often that courgettes play the starring role in a recipe; they tend to be a bit player, adding a textural element to a soft dish such as frittata or as a component to a vegetable minestrone, ratatouille or stew.
Courgettes do not take long to cook, better to leave a crunch then serve an overcooked mush; they are wonderful when turning slightly brown from the hot olive oil and garlic in a frying pan.
 Courgettes and Olive Oil Recipes Frittata of Courgettes with Summer Beans, Capers and Parmesan
Content and picture © Miles Collins |