Simple Sliced Zucchini (Courgette)
- 1 medium zucchini (courgette), sliced
- 1 tablespoon (15 ml) extra virgin olive oil
- salt to taste
- pepper to taste
Wash and slice the zucchini/courgette. Melt the coconut oil and toss all the zucchini/courgette slices so well coated. Salt and pepper to taste.
Grill: Preheat the grill to high. Cook the zucchini/courgette either in a veggie tray or over aluminum foil until both sides are browned and zucchini/courgette is softened, about 5-10 minutes or to preference. Keep an eye on the zucchini/courgette as it can easily burn.
Stove Top: Place the cut zucchini/courgette and oil in a skillet over medium-high heat, and cook until the zucchini/courgette is at your preferred texture. 2-3 minutes will result in crunchier slices, 3-4 minutes will make for softer slices.
Oven. Preheat the oven to 350F/ 176C/ Gas Mark 4. Place the seasoned zucchini/courgette slices on a baking sheet covered in parchment paper. Cook 10-15 minutes until soft or to preference.
Pressure Cooker: Place the sliced zucchini/courgette in the bottom of the pressure cooker, along with the minimum liquid required by your model. My pressure cooker uses 1/2 cup (118 ml) water. Lock the lid and cook the zucchini for 1-2 minutes on high. Release the pressure safely before opening the lid. Zucchini/courgette cooked this way will be softer then the grilled/baked versions.
Slow Cooker: Place the sliced zucchini/courgette in the bottom of the slow cooker, with the oil and a few tablespoons of water. Cook on high 2 hours or low for 4. Check to stir the zucchini/courgette and to make sure it is cooked to the texture you prefer. Cooking it for less time will result in a crunchier zucchini/courgette, longer will result in a softer dish.
Season with salt and pepper to preference. Enjoy!