Sauteed Courgettes with Mushrooms and Sun-Dried Tomatoes

Remember the marrow from This Is My Veg, Show Me Yours?  Bits of him had ended up in leftovers pie, bits of him had ended up in my morning smoothie (don’t do it) but apart from that, 3 quarters of him had been sat in my cupboard looking forlorn for a few weeks whilst I thought of a way to use it that wasn’t stuffing (or smoothies.) There must be something to do with a marrow OTHER than stuffing it…

Looking through my cookbooks for recipes I came across this gem from 1965:

…and then proceeded to feel sick. Parnips and bananas? ARE YOU HIGH? The 60s must’ve been a crazy time. Ahem, anyway, eventually I ended back up at The Mediterranean Kitchen by Donna Klien which is really where I should’ve started. If you’ve got a vegetable to use with no fuss It’s the book to go to. Any marrow recipes in there? Nope. The marrow is obviously not Mediterranean BUT they are pretty much just big courgettes right?…and there was the recipe for sautéed Courgettes Marrow with Mushrooms and Sun-Dried Tomatoes. Wahey!

I also had these guys to use up:

And thus this was born!

AMAZING. The sun-dried tomatoes and the pine nuts might seem like expensive extras but they truly make this dish. I mixed in some rice and it was a filling, tasty, healthy and uncomplicated meal. Recommended!

Sautéed Zucchini (or Courgettes if you’re English, or Marrow if you’re me…) with Mushrooms and Sun-Dried Tomatoes

  • 1 tbsp plus 1 tsp olive oil
  • 2 chopped cloves of garlic
  • 2 small courgettes/zucchini (or 3 quarters of a sad-looking marrow) cut into 1/4 inch strips
  • 1/2 pound white button mushrooms (I put in 2 large handfuls of the wild mushrooms)
  • Sun dried tomatoes cut into thin strips and soaked in warm water for 15 minutes, drained.
  • 2 tbsp of vegetable stock
  • 1 tbsp chopped fresh basil (I used 1/2 tsp dried, it was fine)
  • Salt and pepper to taste
  • Cooked rice
  • Pine nuts, lightly toasted
  1. Heat the oil in a frying pan over a medium-high heat and add the garlic and chopped green long vegetable of your choice. Cook for 3 minutes and stir often.
  2. Add the mushrooms, sun-dried tomatoes, stock and basil. Cook and stir constantly – like a stir fry – until the courgettes/marrow are tender and the mushrooms have softened. The original recipe says 2 minutes but I found it was more like 8 minutes.
  3. Add the cooked rice (again, no real quantities here) and stir. Season and serve with the toasted pine nuts on top.

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