I’ve always liked courgettes. From childhood, it is my Italian grandmother’s fried courgette slices marinated in vinegar, and my mother’s slow-cooked courgettes in tomato sauce—her take on ratatouille—that left a lasting impact. More recently, during my own family trips to Greece in the summer, I have rediscovered courgettes, and particularly slow cooking them with garlic. Sitting out on a terrace in the evening after a day in the sun, enjoying the breeze and the island’s crop at its absolute seasonal best is how I love my holidays in the sun.
This version has harissa and preserved lemons added but the principle remains the same: soft, creamy courgettes, seasoned gently with garlic and perfect served with anything, really.
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Reader's Digest October 2020