Recipe: Courgettes a la Grecque | Zucchini stewed in oil

Courgettes a la Grecque – Zucchini stewed in oil | Heat in The Kitchen | Greek Recipes | Vegetarian

I found the following scribbled out. Goodness knows its source, but I can tell you this is good! One of Greek Cuisine’s amazing and simple dishes.

Feel free to browse recipes from our Retro Recipes series. You might also like our Zucchini recipes here and here. Or you might like to browse “a la Grecque” recipes here and here. Check out our easy Summer recipes here and here.

This has been cross posted on our sister site, A Life Time of Cooking. It first appeared here as part of the Retro Recipes series.

Some notes on the recipe. Use a very small cup or container for the olive oil. Chop the tomatoes finely and it may help to rinse the salted courgettes/zucchinis to remove a little of the salt.

Courgettes a la Grecque | Zucchini stewed in oil

Wash 1lb of courgettes or small marrows and pare off any damaged part of the skin; otherwise do not peel them. Remove the two ends, slice them into inch long pieces, put them in a colander, sprinkle them with salt and leave them to drain for an hour or so.

Prepare the following mixture. A small coffee-cupful (after dinner size) of olive oil, the juice of a lemon, 1/2 pint of water, a bay leaf, a sprig of thyme, a few crushed peppercorns and coriander seeds, and a little salt. Bring this to the boil Put in 3 chopped tomatoes and the courgettes. Cook fairly fast for 20 to 25 minutes. Serve cold. The coriander seeds and tomatoes are optional, and garlic can be added by those who like it.

Enough for four

Zucchini Stewed in Oil Broth | Heat in The Kitchen | Greek | Vegetarian

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