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Tomato & courgette stew

Tomato & courgette stew

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A star rating of 4.6 out of 5.18 ratingsRate
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  • Preparation and cooking time
    • Prep:
    • Cook:
  • Easy
  • Serves 4

Serve up a simple healthy side of slow-cooked vegetables with basil, garlic and Parmesan cheese

  • Freezable
  • Gluten-free
  • Healthy
  • Vegetarian
Nutrition: per serving
HighlightNutrientUnit
kcal114
low infat5g
saturates2g
carbs10g
sugars9g
fibre3g
protein6g
salt0.3g
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Ingredients

  • 1 tbsp olive oil
  • 1 onion , chopped
  • 2 garlic cloves , crushed
  • 3 courgettes , quartered lengthways and cut into chunks
  • 2 x 400g cans chopped tomatoes
  • small bunch basil , torn
  • 25g parmesan (or vegetarian alternative), finely grated

Method

  • STEP 1

    Heat the oil in a large frying pan over a medium heat. Add the onion and cook for about 10 mins until softened and starting to go golden brown. Add the garlic and cook for 5 mins more.

  • STEP 2

    Add the courgettes and cook for about 5 mins until starting to soften. Tip in the tomatoes and give everything a good stir. Simmer for 35-40 mins or until tomatoes are reduced and courgettes soft, then stir in the basil and Parmesan.

Goes well with

Recipe from Good Food magazine, August 2013

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Overall rating

A star rating of 4.6 out of 5.18 ratings
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