Mushed Courgettes
Mushy foods are always comforting.
Serving 1 - 2
½ leek, finely sliced
1 clove garlic, crushed
1 courgette, finely sliced
plenty of salt and pepper
1-2 tbls olive oil
dash white wine vinegar or lemon juice
dash light soy sauce
Saute the leek and garlic in oil for five minutes.
Add the courgettes and saute, stirring frequently, for a further five minutes or so. Grind in plenty of salt and pepper.
Cover the pan and cook for 10-15 minutes, stirring and checking the liquid every few minutes. The mixture should mush up and be quite moist, without any excess liquid.
Add vinegar/lemon juice and soy sauce. Cook for another few minutes.
Good as a jacket potato filling.