I love broccoli and cabbage (winter vegetables) but I’m ready for a change–(eating seasonally is a joy).
Asparagus and broad beans usually ease the passage from winter into spring/summer, but the wet weather (or something) has delayed the broad beans and now the first courgettes [zucchini] are beginning to show up on the stalls in Castres market.
Grown under glass they feel a little early but the small to medium ones were a temptation Saturday, so I bought a kilo and found this simple recipe below.
The sweetness of the browned onions effortlessly informs the young courgettes which are seasoned with salt and a good dose of freshly ground black pepper.
2 medium onions–peeled and sliced thin (a food processor’s slicer disc does this in a trice)
1 lb small to medium firm courgettes–sliced thin (as above)
2 tbs olive oil
salt and pepper
- Heat the oil in a large sauté pan and gently brown the onions.
- Add the courgette slices and turn them into the onion mix.
- Add a pinch of salt and cook on until the courgettes wilt–turning over the mix occasionally.
- Add a good grind of black pepper and serve.
Robin Ellis 
dear robin,
served as a side dish in one of my favorite ny Italian restaurants with some grated Parmesan on top to melt and half sliced cherry tomatoes. can be an entire meal with a few whole grain penne added. now, I must go shopping!
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I’ll try the pasta idea, thanks Sandra. Which restaurant?!
looks delish- do you ever use rapeseed oil? considering the colour of the background of your blog and all- but seriously we cook with it all the time now and love it.
I use olive oil. But I’ll try rapeseed (colza)–thanks.
Sautéing zucchini is one of my favorites! Adding the sweetness of the browned onions look fabulous. Bet this smells wonderful and adds just the right flavor!
Hi, Visit this mans page and subscribe (free) to his email thingy. It’s wonderful. Hugs and love, Ali
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LOVE those onions!! This is how we cook our leftover potatoes–(fried potatoes & onion), and let the potatoes cook awhile before turning them over so they get brown & slightly crispy. Of course, I’m sure the zukes make it a much healthier recipe! 🙂
Having seen you post earlier, I have just made this for dinner and it was absolutely delicious 🙂
Delighted, Wendy!
Made it last night: mmmmm. With cod.
Looks like my remark about turmeric stains has been “moderated.” I’ve apparently been moderated since I made an innocuous remark about Michele Obama’s bad food program – which it most certainly is. If you have a blog you should be able to deal with dissenting views. And if you don’t want comparisons, don’t put up lovely photographs of French children eating wonderful food while poor children in California are eating dreck thanks to Michele’s program. I’m sorry that I made that long haul in from NJ to Eataly on a busy Sunday to get your books autographed. The books were not cheap but I was happy to do it since I was a fan. Maire.
Not sure I follow this.
Meredith writing, Maire. Your post is up as you wrote it on the chicken with black olives blogpost and Robin responded. It wasn’t edited or changed–so I’m not quite sure what you are objecting to…?
Each reply is moderated with anyone….no disrespect intended.
Looks good Robin, here bad weather too in Antwerp-Belgium.
This looks lovely! I was going to follow your recipe to a T, but because I have this serious tomato addiction (hangs head), I added in some fire-roasted tomatoes as well. It was delightful!