Slow-cooked zucchini with basil and lemon


Slowly braising the zucchini in its own liquid and a glug of olive oil gives an amazing soft texture, while the herbs and lemon at the end add a burst of freshness. As an option you can add grated parmesan to the dish to finish it.

Prep Time: 5 minutes

Cook Time: 25 minutes


  • Extra virgin olive oil
  • 6 zucchini (courgettes), sliced into rounds
  • Juice of 1 lemon
  • 2-3 lg handfuls fresh basil, roughly chopped
  • Sea salt
  • Freshly ground black pepper

1. Add enough oil to a medium sized saucepan or large deep frying pan to cover bottom of the pan. Warm oil over medium heat. 2. Add the zucchini, stir to coat in the oil. Cover pan, then reduce heat to low to cook for 20-25 mins. Stir occasionally to prevent sticking (but not so much that the zucchini is broken up). 3. Remove from heat. Add lemon juice, basil and good pinch of sea salt and pepper. Stir gently to combine.