Courgettes with Tomatoes and Parmesan
A super simple side dish. Serves 4
• 2 courgettes, sliced into 5mm rounds
• 1 tbsp olive oil
• 1–2 tsp minced garlic
• Either: 1 x 400g tin chopped tomatoes or 300g fresh tomatoes, roughly chopped
• 1tsp Italian herbs
• 1 tsp seasoned salt
• ¼ tsp black pepper
• 25g grated Parmesan cheese
1. Heat the olive oil in a large frying pan over medium heat. Add the courgettes and cook until just tender but still with a little bite, about 5-8 minutes.
2. Add the garlic and cook for 1 minute, stirring regularly.
3. Stir in either the tinned tomatoes or the fresh chopped tomatoes, along with the herbs, salt and black pepper.
4. If using tinned tomatoes, simmer uncovered for around 10 minutes until most of the liquid has evaporated.
5. If using fresh tomatoes, cook for 10 minutes, stirring occasionally, until the tomatoes have softened and broken down into a light sauce.
6. Sprinkle over the Parmesan cheese and serve using a slotted spoon.