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This is a really good side dish to serve alongside any pasta with a rich sauce. Courgette season means you need to get creative with all the ways you can use up your abundant harvest if you’re lucky enough to grow your own, but even if you don’t they’re a relatively cheap and cheerful summer vegetable.

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Gently heat the olive oil in a large pan, add the garlic and fry for a minute without browning. Add the courgettes and stir to coat well in the oil, then cover the pan with a lid and cook for 15 minutes, stirring occasionally to make sure the courgettes are evenly cooked.

Next add a generous teaspoon of sea salt flakes and a twist or two of black pepper, mix well, cover with the lid and continue to cook for 10–15 minutes until the courgettes have collapsed and become completely soft.

Tear over the basil leaves and gently mash the courgettes with the back of a wooden spoon against the side of the pan. Check the seasoning, and serve alongside your pasta dish.