A recipe for courgette goo on toast

What is the best way to cook courgettes? Many food writers recommend sizzling them for up to an hour until they melt into a delicious goo. Now, I have tried this several times over the years and it has always resulted in some very hungry people eating some not-very-tasty mush. However, this week I experimented with a different (and quicker) method and it worked really well...


Courgette goo on toast - yum

Courgette goo on toast (serves 2)

1 medium courgette (about 250g)
1 medium onion (if you’re pushed for time, leave this out)
1 or 2 garlic cloves
Olive oil
Salt

Chop up the onion nice and small, then fry over a low-medium heat until it’s starting to go translucent but not brown (5 -10 minutes).

Grate the courgette and squeeze out as much moisture as possible over the sink.

Chop the garlic clove(s) and add to the onions. Fry gently for about 30 seconds.

Add the courgette and a pinch of salt, and cook on a medium heat so that it doesn’t brown but instead slowly melts into a paste (about 15 minutes).

Serve warm on toast. 

Courgettes from the garden