- 4 medium courgettes, finely sliced
- 5 tbsp extra virgin olive oil
- 2 garlic cloves, peeled and finely chopped
- A handful of basil leaves
- 1 unwaxed lemon
- 4 smallish burrata
Heat 4 tbsp oil in a large shallow pan with a lid over a low heat, and when warm, add the garlic. Fry for a minute then add the courgettes. Salt lightly, cover and cook for 45 mins to an hour depending on the size of your pan, until very tender. Turn them over a few times during cooking so they soften evenly.
Roughly tear the basil leaves and stir into the courgettes, along with the zest of the lemon. Add a squeeze of the juice and season to taste.
Divide among four plates. Top each with a burrata, and trickle over a little of the remaining olive oil.
ALTERNATIVE: This recipe will work with any summer squash, and would also be delicious with good buffalo mozzarella.
Image: John Holdship