This quick recipe is one a friend and I invented one night, and gives a new slant to baby marrows.
COURGETTES PERSILLÉES — 4 Servings
Take four courgettes and coarsely grate them. Very finely chop two cloves of garlic and 2-3 good sprigs of parsley. Add to the grated courgettes and mix in. Sprinkle with salt and pepper and mix.
Melt a knob or two of butter or 1-2 tablespoons of olive oil in a frying pan on high heat. Add the courgettes mixture and stir-fry for 2 minutes. Do not let courgettes get sloshy. Serve at once.