Courgette Poêlêe (Courgette Skillet) is a traditional Malagasy (from Madagascar) recipe for a classic dish of lightly-boiled courgette (zucchini) strips fried with tomatoes and garlic. The full recipe is presented here and I hope you enjoy this classic Malagasy version of: Courgette Skillet (Courgette Poêlêe).
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Ingredients:
4 medium courgettes (zucchini)
2 tbsp vegetable oil
3 tomatoes, chopped
4 bayleaves
8 garlic cloves, crushed
salt and freshly-ground black pepper
Method:
Cut the courgettes into long, 3cm wide, strips. Bring a pan of lightly-salted water to a boil, add the courgette strips and boil for 3 minutes. Drain then heat oil in a skillet, add the courgette and fry briefly, until lightly browned.
As soon as the courgettes are browned add the remaining ingredients. Cook briefly, stirring gently (be careful, or the courgette strips will fall apart). Turn off the heat then set aside for 30 minutes to allow the flavours to absorb. Serve as a side dish to accompany rice (you can re-heat before serving, if desired).
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