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.
Serves 4
YOU WILL NEED
- 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
Method
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.