Recipes and photos are AI created and editorially reviewed. Nutrition figures are estimates.
Tender courgettes cooked with tomato, garlic, chilli and oregano, then topped with crumbled cheese.
Side dish. Good with chilli-rubbed chicken, pork chops or grilled steak. Find a main
Equipment: Large frying pan
Measures and names
Ingredients
- 1 tbsp olive oil
- ½ onion, chopped
- 2 garlic cloves, crushed
- 1 jalapeño or green chilli, finely chopped
- 3 courgettes (zucchini) (about 600 g), cut into chunks
- ½ tsp ground cumin
- ½ tsp dried oregano
- 2 tomatoes, chopped
- 50 g feta or queso fresco, crumbled
- Salt and black pepper
Method
- Heat the oil in a large frying pan over a medium heat and cook the onion for 5 minutes until softened. Add the garlic and chilli and cook for 1 minute.
- Turn up the heat, add the courgettes, cumin and oregano and fry for 5 minutes, stirring, until starting to brown.
- Add the tomatoes and cook for 4-5 minutes until the courgettes are tender and the tomatoes have broken down. Season to taste.
- Scatter over the cheese and serve.
Swaps and tips
Leave out the cheese for a dairy-free version. Keeps in the fridge for 2 days and reheats well.
Easy variations
- Add a few sliced baby corn
- Stir in a spoonful of crème fraîche at the end
- Add a pinch of smoked paprika
- Use yellow and green courgettes together
Nutrition estimated, per serving
| Protein | Carbs | Fibre | Fat | Calories |
|---|---|---|---|---|
| 4 g | 6 g | 2 g | 6 g | 90 kcal |
Values are estimates based on typical UK food composition data and will vary with brands and portion sizes.
Recipes are AI created and editorially reviewed; kitchen testing is ongoing. Made this recipe? .
Recipe from healthshelf.org
