Courgettes (zucchini) are an underrated vegetable—they’re actually brilliant at carrying flavour and make the perfect Friday night or Pesach side dish. The method here is to braise the courgettes in a combination of oil and water, so they develop deeper flavour while still holding their shape.

TIP: Use a rubber spatula when stirring to avoid mushing the courgettes.

INGREDIENTS:

• 6 thin courgettes (zucchini) quartered lengthwise and cut crosswise into 2-inch pieces
• 60 ml (¼ cup) olive oil
• 60 ml (¼  cup) water 
• 3 garlic cloves, sliced thin
• Salt and pepper 
• ¼  teaspoon red pepper flakes 

METHOD:

1. Combine ingredients: Place the courgettes, olive oil, water, garlic, 1 teaspoon salt, ¼ teaspoon black pepper, and red pepper flakes in a large (30 cm / 12-inch) non-stick skillet.
2. Bring to a boil: Set the skillet over medium-high heat and bring the mixture to a boil.
3. Simmer the courgettes: Reduce heat to medium, cover the pan, and simmer for about 8 minutes, stirring gently with a rubber spatula every 2 minutes to avoid mushing the courgettes.
4. Check for doneness: The courgettes are ready when they are fork-tender. Serve warm.

MAKE AHEAD:

Though this dish can be made the day before serving, I find it is at its best if cooked the same day as it is served. make sure to store in the fridge in an airtight container and reheat before serving.