The courgettes on my allotment are finally coming.
One of the ways I store a glut of courgettes is to grate and shallow fry them until golden, as fried courgettes reduce down to less than half their original size, and freeze. Once grated and cooked down they find their way into pasta sauces and curries over the winter
Today I mixed a serving (2 courgettes grated & fried) with a can of cannellini beans. For other courgette recipes click here
Serves a greedy 2
4 tbsp extra virgin olive oil
2 courgettes, coarsely grated
1 can cannellini beans, drained but reserve the liquid
1 tbsp balsamic vinegar
1 small clove of garlic, peeled and crushed
1 tbsp chopped fresh parsley (optional)
In a non stick frying pan, fry the courgettes in 2 tablespoons of extra virgin olive oil over a medium high heat. Stir every couple of minutes so the top layer of grated courgettes get a turn on the bottom of the hot pan. It takes about 20 minutes to lightly brown this quantity of courgettes.
When the courgette is golden and reduced down, tip in the drained beans, 2 more tablespoons of extra virgin olive oil and the rest of the ingredients.
Mix well and add a little of the bean liquid if you want a looser mixture. Season to taste.
Serve hot or cold with crusty/toasted bread.
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