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Tomato & courgette stew

Serve up a simple healthy side of slow-cooked vegetables with basil, garlic and Parmesan cheese

  • Prep: 10 mins
    Cook: 1 hrs
  • Serves 4
  • Easy
  • Serves 4
  • Easy
  • Calories 114
  • Carbohydrates 10
  • Saturated Fat 2
  • Sugar 9
  • Protein 6
  • Fat 5
  • Fibre 3
  • Salt 0.3

Nutrition per serving

  • Calories 114
  • Carbohydrates 10
  • Saturated Fat 2
  • Sugar 9
  • Protein 6
  • Fat 5
  • Fibre 3
  • Salt 0.3

Ingredients

  • 1 tbsp olive oil
  • 1 onion, chopped
  • 2 garlic cloves, crushed
  • 3 courgettes, quartered lengthways and cut into chunks
  • 2 x 400g cans chopped tomatoes
  • small bunch basil, torn
  • 25g Parmesan (or vegetarian alternative), finely grated

Method

  1. Heat the oil in a large frying pan over a medium heat. Add the onion and cook for about 10 mins until softened and starting to go golden brown. Add the garlic and cook for 5 mins more.

  2. Add the courgettes and cook for about 5 mins until starting to soften. Tip in the tomatoes and give everything a good stir. Simmer for 35-40 mins or until tomatoes are reduced and courgettes soft, then stir in the basil and Parmesan.

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