Rather than frying in oil these are steam fried but are just as delicious.
I used 1 med-large per person. Adjust as needed.
2 courgettes (washed and topped and tailed)
2 cloves of garlic – peeled and crushed or finely chopped
1 tsp of marigold bouillon stock (or equivalent)
1/4 cup of water
Either julienne the courgettes by hand or on a mandolin. I prefer the thicker setting as you don’t want them going to mush when cooked.
Heat a frying pan over a medium flam
Add the courgettes to the dry pan
Sprinkle over the stock powder
Let them cook for 1-2 minutes
Add the water and continue to cook for 2 mins until the water has evaporated and the courgettes are cooked.
Add salt and pepper to taste.