I know a number of people who aren’t very fond of courgettes (zucchini) or big brother marrow! I think this may be because courgettes tend to go soft and limp very quickly. I personally quite like them cooked and a little squidgy is fine, but if you like them crunchy, cutting them into strips is the solution.
Here I have combined them with red peppers, tomatoes and onions and it worked very well. Keep an eye on the vegetables to ensure they don’t go too mushy.
2 medium size courgettes, cut into 2 inch strips – no need to peel
Red pepper, cut into 2 inch strips (I used the long red pepper called Romano, but bell pepper is fine)
1 large onion, sliced
2-3 cloves garlic, sliced
2 tablespoons oil
1 teaspoon whole cumin
½ teaspoon turmeric
1 teaspoon cumin powder
½ teaspoon chilli flakes
1 large tomato, cut into 8 pieces
Salt to taste
- Heat oil and add the cumin; after 30 seconds add the onion and garlic (don’t let the cumin burn)
- Fry till onion is translucent
- Add turmeric, cumin powder, chilli flakes, salt and tomato – cover and cook until tomato is soft but holds its shape, about 10 minutes.
- Now add the courgettes and red pepper, cover and cook for 10-12 minutes stirring to ensure it doesn’t stick and the vegetables are properly coated with the spices
- Serve with rice or quinoa