In the first home my now husband and I bought together, I created a little veg patch in a sunny corner of the garden. It wasn’t big, but it was enough for me to catch the gardening bug. The first year, I decided to plant some courgettes as they are notoriously easy and perfect for beginners. I also quite like them. Expecting to kill most of the plants before I actually got any courgettes, I planted about 6 seeds and hoped for the best. Well 4 of them survived and thrived and I ended up with so many courgettes I didn’t know what to do with them! I gave so many away that even my friends where sick of them. So I set about creating some recipes that would use them up. This is one of them.
This recipe uses cheap ingredients and creates something a bit fancy. These caramelised courgettes go great with pies, quiches and cheese. Try it on a slice of cheese on toast or on a Ploughman’s Sandwich instead of pickle. It keeps well in an air-tight container in the fridge for a few days.
Ready in 30 mins (10 mins prep, 20 mins cook) – Serves 4.
- 1 tablespoon of olive oil
- 1 Courgette/zucchini
- Half a white onion, finely sliced
- 2 heaped tablespoons of dark brown sugar
- 1 tablespoon of vinegar
- 2 tablespoon of onion chutney
- A pinch of black pepper
- 1 tablespoon of lemon juice
- Top and tail your courgette, then use a peeler to peel the entire thing into strips. – Pic 1
- Put the courgette strips onto a couple of pieces of kitchen roll and pat down hard, removing as much moisture as possible. – Pic 2
- Heat a frying pan to a high heat with the olive oil and add the onion and courgette. Fry for 5 or 10 mins until it starts to colour. – Pic 3
- Turn the heat down slightly and add the sugar and vinegar. Mix well and cook for 5 mins. The onions and courgettes will continue to darken. – Pic 4
- Add the chutney, black pepper and lemon juice and cook for 5 more mins. The mixture will look scant, but as it cools it will thicken. – Pic 5