Stir-fry Courgettes with Basil

Baby marrows, like cauliflower, have been given a new lease of life with the Banting eating plan. No need to buy the expensive ‘spaghetti’ cut vegetables. Grating coarsely does the trick.


  • 350 g - 400 g punnet courgettes, coarsely grated
  • olive oil
  • 1 medium onion, chopped
  • Ina Paarman’s Vegetable Spice
  • 2 cloves garlic, cut into fine slivers (optional)
  • 1 T (15 ml) Ina Paarman’s Basil Pesto

Sauté the onion, pre-seasoned with Vegetable Spice, very slowly in the olive oil under a blanket of baking paper. Add the garlic once onions are soft and aromatic. This can be done in advance.

Before serving: turn up the heat, add the grated courgettes and briefly stir-fry until crisp-tender. Add Basil Pesto and taste for seasoning.

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