Courgettes provencale

Yield: 1 Servings

Measure Ingredient
8 ounces Courgettes
1 tablespoon Olive Oil
1 teaspoon Garlic Salt
1 tablespoon Tomato Puree

Wash, top and tail the courgettes and slice them into rounds about a quarter of an inch thick. Heat a solid saucepan with a lid over a high heat. When it is really hot, put in the oil and immeadiately add the courgettes. Put the lid on and give the saucepan a good shake, holding the lid down! After 45 seconds, take the lid off, add the garlic salt and tomato puree and give it a quick stir. Replace the lid, shake the pan vigourously again, cook for 45 seconds and serve.

Thats it! The courgettes are hot and crisp and the tomato and garlic have formed a coating over them.

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