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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
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
- Melt the butter in a large pan and add the garlic, rosemary and spring onions, sprinkling some salt to taste.
- 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.
- Then add the courgettes, gently tossing about so the ribbons are coated with the herbed butter. Let heat through, a few minutes.
- Serve immediately. We had ours with whole, baked seabass. It was gorgeous!
- This recipe was entered in the contest for Your Best Summer Squash Recipe