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Courgettes Provençale (Zucchini Provençale) Recipe

Courgettes Provençale (Zucchini Provençale)

Rating 4-0 out of 5 - Most cooks definitely will make this recipe again
An Ideal Recipe for EntertainingAn Ideal Recipe for Vegetarians
Graham

Recipe by  

Courgettes Provençale (Zucchini Provençale) is a simple, but impressive way to serve courgettes (zucchini). The 'Provençale' style of cooking (which includes tomato, onion, garlic and oil) originated in southern France and has a very distinct flavour of sunshine. Ideal when entertaining

      Preparation Time: 10 Minutes

      Cooking Time: 25 Minutes

Ingredients for Courgettes Provençale (Zucchini Provençale)

If you are not familiar with any ingredients, please check our International Cooking Terms page.
US Imperial Measurements  UK Imperial Measurements  Metric Measurements

Currently displaying quantities in US Imperial Measurements
to serve 2:
2 medium
courgettes (zucchini) about 6" (15cm) long
1 large
tomato
1 medium
onion
2 tablespoons
olive oil
1 clove
garlic
1 teaspoon
thyme
½ cup
water
 
salt and pepper

 

How to Cook Courgettes Provençale (Zucchini Provençale)

  1. Trim and slice the courgettes (zucchini) peel and roughly chop the tomato, peel and chop the onion, finely chop (or crush) the garlic clove. Heat the olive oil in a large frying pan and, when hot, add the courgette (zucchini) slices. Fry these for about 10 minutes, turning once so that both sides are lightly browned. Remove from the pan with a slotted spoon or fish slice and put to one side.
  2. Place the chopped onion and garlic into the pan, mix and fry gently for about 5 minutes to soften the onion. Then add the tomato, salt pepper and thyme and continue to gently cook for a further 3 or 4 minutes. Return the courgettes (zucchini) to the pan along with the other ingredients, add the water, stir gently and then turn up the heat to bring the mixture to the boil. Boil gently for 2 - 3 minutes to reduce the liquid a little, then cover the pan with a lid and simmer for 5 - 6 minutes.
  3. Serve hot with meat or cold as a starter course. If serving cold, sprinkle a little fresh chopped parsley over before serving.

 
Graham GRAHAM'S HOT TIP:
To remove the skin from a tomato, place it in very hot water (close to boiling) for about one minute. Remove the tomato from the water and you'll find that the skin peels away easily, leaving the flesh perfectly intact.
 
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Reviews of Courgettes Provençale (Zucchini Provençale)

Rating 4 out of 5 - Many cooks will make this recipe again December 31 2014
I always want to cook with Zucchini but didn't have any recipes. So when I bought some zucchini at the farmer's market, I knew I needed a recipe and found this one. I added half a sweet bell pepper, but otherwise, exactly as the recipe. The whole family enjoyed it so at last I have a zucchini recipe I can use!
(4 reviews)
 
Rating 4 out of 5 - Many cooks will make this recipe again July 14 2014
I served this with a pot roast chicken and it was delicious. The recipe is easy and my kids get all their vegiies in one go!!
(4 reviews)
 

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