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Nutmeg Zucchini (or courgettes)

This is one of my favourite recipes, so quick and easy and delicious. The amounts of the ingredients vary according to the size of the zucchini
Total Time 5 minutes
Servings 2 people
Author Pippa Robinson

Ingredients

  • 2 zucchini (courgette)
  • 1 large knob of butter
  • 1 whole nutmeg
  • Salt
  • Freshly ground black pepper

Instructions

  • Coarsely grate the zucchini, you can put this in a sieve for a while to drain any liquid but I often don’t
  • Melt the butter in a saucepan
  • Add the zucchini, stir fry this for a couple of minutes, you want it barely cooked not mushy.
  • Grate the nutmeg and add to taste, this depends a bit on the nutmeg, maybe using half.
  • Add salt and freshly ground back pepper to taste
  • I often get the grated zucchini ready with the grated nutmeg and black pepper on top beforehand so you can just cook it at the last minute.
  • Leftovers last in the fridge for a day or two, I actually like them cold as well as reheated.
  • You really need to grate a whole nutmeg rather than using ground nutmeg, it makes all the difference.