Well, it is the middle of the courgette season and we are getting lots. Last year I froze most of them and we used them slowly through the winter in vegetable sauces but I don’t think we are going to have so many left for freezing this year.
This evening we had some peeled into long ‘slices’ in our salad and it was lovely but we have also been eating a lot with cous-cous.
Slice the courgettes up and simmer in a pan with plenty of garlic and butter, you can either cook them slowly and let them sort of stew in the juices or cook then a little faster and turn them golden brown, both ways are nice. When they are done just serve them with a helping of cous-cous.