Top and tail the courgettes and cut them into 7mm slices. Melt the butter and add a dash of olive oil, toss in the courgettes and coat in the butter and oil. Cook until tender, for about 4–5 minutes. Season with salt and freshly ground pepper. Turn into a hot serving dish, sprinkle with chopped parsley and serve immediately.
© 2001 Darina Allen. All rights reserved.