Italian Courgettes



1 tbsp olive oil

1 large onion, peeled and chopped

1 garlic clove, peeled and crushed

4–5 medium courgettes (zucchini), sliced

150ml/5fl oz/ 2/3 cup hot vegetable stock (Vegan)

1/2 tsp chopped fresh oregano

freshly ground black pepper

chopped fresh flat-leaf parsley, to garnish


Classic, Italian-style, full of natural flavour. I was given this recipe about 20 years ago and have cooked it again and again … and again.


Serves 4

  1. Heat the oil in a large frying pan and fry the onion and garlic over a moderate heat for 5–6 minutes, or until the onion has softened and is beginning to brown.

  2. Add the courgette (zucchini) slices and fry for about 4 minutes, or until they just begin to be flecked with brown on both sides. Stir frequently.

  3. Stir in the stock, fresh oregano and black pepper, and simmer gently for about 8–10 minutes, or until the liquid has almost evaporated. Spoon the courgettes into a serving dish, sprinkle with chopped parsley and serve.