To prepare this dish, start by slicing the courgettes into thin discs. Heat a heavy-bottomed casserole or sauté pan on low heat and add olive oil and fennel seeds. After a minute, add the courgettes and salt, then cover and cook gently for 30 minutes. Stir occasionally to ensure even cooking. Add basil, garlic, and chili flakes if desired, then cook for another 10 minutes. Finish by adding lemon zest, lemon juice, and more olive oil. Season with salt and pepper to taste. Serve as a delightful side dish.
Ingredients:
- 6 tablespoons of extra virgin olive oil
- 1 teaspoon of fennel seeds (optional)
- 4 medium courgettes
- a small handful of basil leaves, plus extra for serving
- 2 cloves of garlic, finely sliced
- a pinch of chilli flakes (optional)
- zest and juice of 1/2 lemon
Method:
1. Slice the courgettes into thin discs, approximately 1-2cm wide.
2. Heat a heavy-bottomed casserole or sauté pan over low heat. Add three tablespoons of extra virgin olive oil, followed by the fennel seeds. Fry for a minute on medium-high heat before adding the courgettes and a generous pinch of salt.
3. Reduce the heat to the lowest setting and gently toss the courgettes in the oil. Place a lid on top and cook for 30 minutes, ensuring the courgettes steam in their own moisture without frying or browning.
4. Stir the courgettes occasionally to ensure even cooking. After half an hour, add the basil leaves, garlic slices, and chilli flakes (if desired) to the courgettes. Cook for an additional 10 minutes.
5. Remove from heat and add the lemon zest, half of the lemon juice, and approximately 3 more tablespoons of extra virgin olive oil (trust me, this enhances the flavor!). Taste and season with additional salt and pepper if necessary.
6. You have several options available to you at this juncture, as previously mentioned.
7. Prepare the pasta of your choice, then combine it in the pan with the courgettes along with a generous amount of grated Parmesan, optional chopped parsley, and a few generous splashes of pasta water.
8. After draining and rinsing your selected pulse or bean, add it to the pan with the courgettes, along with a generous grating of Parmesan, optional chopped parsley, and a few generous splashes of freshly boiled water or chicken/vegetable stock.
9. Alternatively, you can opt to serve it with ricotta and sourdough, or as a side dish.