This beautiful yet easy dish is light and perfect for a mid-week meal. If you love courgettes you will love it. Garlic adds a nice kick to this simple recipe.

Serves: 4 Prep. time: 15′ Cooks in: 40′ Ready in: 55′

500 g courgettes
8 garlic cloves, finely sliced
1 bunch parsley, finely chopped
2 large ripe tomatoes, grated
½ cup extra-virgin olive oil
1 tsp sugar
salt, pepper

Step 1
Score courgettes and fill in slots with garlic slices.

Step 2
Heat oil in a large pot with heavy bottom and transfer courgettes. Season with salt and pepper and pour in tomato. Cover with lid and simmer on low heat for 30′-40′ or until courgettes soften. Add a little water if necessary while cooking.

Step 3
Sprinkle with parsley and serve warm with crusty bread.

Photo: Anastasia Adamaki – Food styling: Antonia Kati

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