Kolokythakia Lathera (Courgettes Braised in Tomato and Olive Oil)
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Ingredients
- 4 courgettes
- 300 g potatoes
- 1 onion
- 2 garlic cloves
- 400 g tinned chopped tomatoes
- 5 tbsp olive oil
- 10 g fresh mint
Nutrition (per serving)
- Calories
- 283 kcal
- Protein
- 5.7 g
- Carbohydrate
- 22.6 g
- of which sugars
- 9.9 g
- Fat
- 17.8 g
- of which saturates
- 2.7 g
- Fibre
- 5.4 g
- Salt
- 0.08 g
Estimated from typical values for each ingredient — a guide, not a substitute for the label on what you actually buy.
Method
- 1
Cut the courgettes into thick rounds and peel and cube the potatoes. Finely chop the onion and crush the garlic.
- 2
Warm the olive oil in a wide pan and soften the onion for 5 minutes, then add the garlic for 1 minute.
- 3
Stir in the tinned chopped tomatoes and potatoes with 150ml water. Season well, cover and simmer for 15 minutes.
- 4
Add the courgettes and simmer, covered, for a further 15 minutes until the courgettes and potatoes are tender.
- 5
Uncover and simmer for 3 to 4 minutes to thicken the sauce slightly.
- 6
Stir through most of the chopped mint and scatter the rest over the top before serving.
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