Make this braised courgette one-pot, then check out our courgette and mint soup, courgette fritters, courgette curry and more easy courgette recipes.


  • 3 tbsp olive oil, plus extra to serve
  • 2 courgettes, halved and thickly sliced
  • 4 cloves garlic, thinly sliced
  • 3 dried red chillies, or 1 tsp dried chilli flakes
  • 250ml white wine
  • 2 x 400g tins cannellini beans
  • 3 bay leaves
  • 200ml chicken stock
  • 1 rind parmesan, plus 50g finely grated
  • ground to make ½ tsp black peppercorns
  • 1 lemon, zested


  • STEP 1

    Heat the oil in a casserole or large pan and fry the courgettes for 5-10 minutes or until browned and crisp. Reduce the heat, add the garlic and chillies, and cook for 2-3 minutes until the garlic is fragrant but not browned. Pour in the wine, turn up the heat a little and bubble for a few minutes.

  • STEP 2

    Tip in the cannellini beans and the liquid from the tins, then add the bay leaves, stock and parmesan rind. Season, cover with a lid and cook gently for 30 minutes. Remove the lid and simmer for another 30 minutes until the beans are meltingly tender and the sauce has thickened slightly.

  • STEP 3

    Spoon the courgette and bean mixture into a shallow serving bowl and sprinkle with the grated parmesan, black pepper and lemon zest. Drizzle with more oil and serve.

We have plenty more easy courgette recipes

Courgette Bacon Pasta Recipe


Adam Bush Chef Portrait
Adam BushDeputy food editor

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