10 Minute Italian Courgettes
Servings | 4
Estimated POINTS® value per serving | 0
No count recipeServings | 4
Estimated POINTS® value per serving | 0
300 ml Stock
4 Olives, chopped
4 Sun-dried tomatoes, chopped
Pinch of dried chili flakes
4 garlic cloves, crushed
1 tsp dried oregano
500g courgettes
1 tbsp chopped flat leaf parsley
salt & freshly ground black pepper
4 Olives, chopped
4 Sun-dried tomatoes, chopped
Pinch of dried chili flakes
4 garlic cloves, crushed
1 tsp dried oregano
500g courgettes
1 tbsp chopped flat leaf parsley
salt & freshly ground black pepper
Combine stock, olives, tomatoes, garlic, chili
& oregano in a non-stick pan or wok. Boil for 3-5 mins until just over half
the liquid has gone. Meawhile, cut courgettes in half lengthways then across
into 2cm chunks. Add to pan & cook for about 3 mins till courgettes are
tender & juices are syrupy.
I worked this out to be approximately 1/4 point per serving - I count it
as 0 but you may wish to count 1/2 point. Very quick & delicious; I chope
the olives very fine as I'm not generally that keen on them. 
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