Courgettes in tomato sauce is one of those great recipes that seems to be more than the sum of its parts. It’s a quick, sweet bowl of sunshine, and vegan to boot.
This is one for all those gardeners and allotmenteers out there – if you have a courgette glut at this time of year this is the recipe for you. If you don’t grow your own see if you can find ‘wonky courgettes’ that would otherwise have been thrown away.
I have made a version of this with bacon, and it’s great smothered in cheese, but in its natural form it’s gluten free and vegan. I first made it in my student days when meals needed to be simple and filling. It can be ready in just 20 minutes if you serve it with crusty bread or couscous.
This recipe is easy and pretty cheap. It makes a great quick supper when served with rice or pasta. It’s something more than that, though. Courgettes in tomato sauce with beans is a celebration of sunny vegetables at the end of summer.
5 minPrep Time
20 minCook Time
25 minTotal Time
- 1 onion
- 3 medium courgettes
- Olive oil for cooking
- 2 teaspoons garlic powder
- 1 teaspoon smoked paprika
- 1 400g/14oz tin of chopped tomatoes
- 1 400g/14oz tin of beans, e.g kidney beans, cannellini beans
- Peel and dice the onion.
- Top and tail the courgettes and cut into quarter slices.
- Fry them gently in the olive oil until the onion is translucent.
- Stir in the spices and add the tomatoes and drained beans.
- Bring to the boil and simmer gently until the courgettes are tender and the sauce is thickened.