5 Ingredients or Fewer

Rosemary courgette ribbons

July  2, 2010
Author Notes

This recipe reminds me of how great simple, uncomplicated recipes can be. What astounds me is how my insides feel when I eat 'pure', like a cool stream over shiny rocks on a sunny day - refreshing and invigorating. When we were done eating, my husband said, this was lovely with clean flavours! I'm paraphrasing here! —Kitchen Butterfly

  • Serves 2-4
  • 300g (Preferably 2 small ones) courgettes, shaved into ribbons with a vegetable peeler
  • 2 tablespoons butter
  • 2 cloves of garlic, crushed
  • 1 tablespoon of fresh rosemary needles
  • 1 white of a spring onions, chopped
  • Salt, to taste
In This Recipe
  1. Melt the butter in a large pan and add the garlic, rosemary and spring onions, sprinkling some salt to taste.
  2. Cook on low heat for a couple of minutes to allow the veggies cook and the butter infuse with the scent and taste of the rosemary.
  3. Then add the courgettes, gently tossing about so the ribbons are coated with the herbed butter. Let heat through, a few minutes.
  4. Serve immediately. We had ours with whole, baked seabass. It was gorgeous!

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For the first 9 years of my life I hated food and really loved sugar till Wimpy (British Fast Food chain) changed my life! These days, all grown up, I've junked junk food and spend my days and nights on a quest - to find and share the sweet, sweet nectar that's food in The #NewNigerianKitchen! Dreaming, cooking, eating and writing...about and adoring a strong food community that's big and bold enough to embrace the world's diverse cuisines - I'm passionate about celebrating Nigerian cuisine in its entirety. Why do I love food so? It is forgiving. Make a recipe. Have it go bad....but wake up tomorrow and you can have another go at succeeding! Only with food!