COLLAPSING COURGETTES, ON TOAST

Slow cooking courgettes brings out their natural sweetness, making them almost irresistible. My collapsing courgette recipe is refreshing yet has a depth that's perfect for a quick lunch or late afternoon snack. A far cry from the steamed courgettes I was served as a child. Enjoy on a warm summer evening with a crisp glass of your favourite beverage.

Prep Time 5 minutes

Cook Time 40 minutes

Servings 2 servings

Ingredients

extra virgin olive oil
500 g courgettes sliced into 1/2 cm rounds
3 garlic cloves finely sliced
1 small red chilli very finely sliced
2 slices ciabatta
stracciatella
to serve: wedges of lemon

Instructions

Heat a really good glug of olive oil in a large frying pan over a low heat. Once hot, add the sliced courgettes and a pinch of salt and fry gently for 20 minutes, stirring regularly, until they begin to break down and fall apart. Add the garlic and chilli and fry for a further 15-20 minutes, stirring regularly and adding a touch more olive oil if the pan gets too dry, until the courgettes have collapsed and are lightly golden. Taste and adjust the seasoning, if needed.
Toast your ciabatta however you like it, and spread generously with the stracciatella. Spoon the soft jammy courgettes over the top and finish with a grind of black pepper and a squeeze of lemon juice, if you like.