A tasty dish to team with brown rice
Wipe 300g of courgettes and slice them into thin coins, roughly half a centimetre in thickness. In a large pan (I use a 28cm sauté pan) heat 4 tbsp of olive oil, then add the courgettes. Peel 1 large clove of garlic, slice thinly, then add to the pan and leave the courgettes to cook, partially covered by a lid, for 10 minutes or so, until they have softened.
Roughly chop 250g of tomatoes, set aside, then chop a large handful of parsley leaves. Once the courgettes are tender and have coloured lightly here and there, remove them from the pan and set aside in a warm place. Add the tomatoes and parsley to the pan and let them cook for 5 minutes, then season with both salt and coarsely ground black pepper. Tear or slice 12 large basil leaves and stir into the tomatoes.
