Pan-fried courgette with almonds and green olives

Lucques olive oil
Subtle flavour
Poêlée de courgette, amandes et olives vertes
A PDO
Preparation
10 min
A PDO
Cooking time
20 min
Niveau de coût 1 sur 4 Niveau de coût 2 sur 4 Niveau de coût 3 sur 4 Niveau de coût 4 sur 4
Niveau de coût 1 sur 4 Niveau de coût 2 sur 4 Niveau de coût 3 sur 4 Niveau de coût 4 sur 4
Main course Vegan Vegetarian Gluten-free Summer

Ingredients

A PDO
For 4 personnes
  • 6 small courgettes
  • 2 tablespoons of mild-flavoured olive oil
  • 1 tablespoon of balsamic vinegar
  • 1 onion
  • 2 cloves of garlic
  • 20 green olives (preferably the Picholine variety)
  • 30 to 40g of almonds
  • 1 teaspoon of Espelette chilli
  • Marjoram
  • Salt, pepper

Tip

Choose a subtly flavoured olive oil, for its aromas of ripe, dried fruit and its floral or fruity notes. Opt for PDO oils from Nyons and Nice, or varieties such as Lucques, Négrette, Bouteillan, Tanche and Cailletier, amongst others.

Instructions

  • Wash and peel the courgettes, leaving every other strip of skin on. Cut them into slices (or chunks), rinse them and set them aside.
  • Finely chop the onion and sweat it in a wok (or frying pan) with the olive oil. Once the onion is golden, add the very finely chopped garlic, followed by the courgettes. Season with salt and pepper, add the Espelette chilli and leave to cook.
  • Meanwhile, stone the olives and chop them into pieces, roughly crush the almonds and brown them in a dry frying pan.
  • Once the courgettes are cooked, add the balsamic vinegar and marjoram. Leave to simmer for 3 to 4 minutes, then remove from the heat.
  • Add the olives and chopped almonds, mix well before serving hot.

Tip

Choose a subtly flavoured olive oil, for its aromas of ripe, dried fruit and its floral or fruity notes. Opt for PDO oils from Nyons and Nice, or varieties such as Lucques, Négrette, Bouteillan, Tanche and Cailletier, amongst others.
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