slow-fried courgettes with crushed cannellinis, lemon and rosemary (vegan, gluten free, grain free)

Today brings Sacral Chakra Food. Zucchini lunch. What to replace the Rosemary with?

Happy Vegan Belly

Serves 2
Prep time: 35 minutes

Slow fried courgettes main pic

This is a lovely lemony, savoury mess of a lunch. It tastes rich but it only uses a small amount of oil – and you could probably get away with even less if you wanted to. Great for piling on to gluten-free bread for bruschetta. Also a lovely topping for jacket potatoes, or a wrap filling, or a chunky dip to be scooped up with rice cakes or lettuce boats. And of course, it also makes an interesting side dish in its own right. Don’t skip the lemon zest!

Slow-frying has got to be the world’s best way to cook courgettes. The flavours really intensify when you drive off all the moisture and allow the flesh to deeply caramelise. If I had eaten them this way when I was a kid I would never have become the awkward courgette refusenik that I was for…

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4 thoughts on “slow-fried courgettes with crushed cannellinis, lemon and rosemary (vegan, gluten free, grain free)

  1. Julianne Victoria September 15, 2013 at 3:09 pm Reply

    This may sound funny, but Nutmeg.

    • thesevenminds September 15, 2013 at 4:35 pm

      Oh, that does not sound that odd at all. Will do. Thank you. 🙂

  2. Jennie Evans September 15, 2013 at 5:39 pm Reply

    I was going to say sage, but nutmeg sounds much more interesting!

    • thesevenminds September 15, 2013 at 5:43 pm

      Indeed. Sage does fit a plan B. 🙂

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