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1 Rub the courgette skins lightly, wash them and cut in rings of about 1/2 cm thick. Leave them for 10 minutes to drain. Peel the garlic and chop roughly. Wash and chop the parsley. 2 Heat the oil in a pan. Fry the courgettes, stirring with a wooden spoon so that they soak up the oil. Lower the heat and simmer for 20 minutes. 3 Ten minutes before the end of the cooking time, add the garlic, and season. Stir, and decorate with the chopped parsley before serving. Campanile tip: Make sure you wash the courgettes well because earth can stick to their skin. The courgette was long used solely in Mediterranean cuisine, it only crossed north of the river Loire about 50 years ago.
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|Serving Size: 1 Serving (514g)|
|Recipe Makes: 4 servings|
|Calories from Fat: 119 (100%)|
|Amt Per Serving||% DV|
|Total Fat 13.5g||18 %|
|Saturated Fat 1.9g||9 %|
|Monounsaturated Fat 9.8g|
|Polyunsanturated Fat 1.4g|
|Cholesterol 0mg||0 %|
|Sodium 0.3mg||0 %|
|Potassium 0.1mg||0 %|
|Total Carbohydrate 0g||0 %|
|Dietary Fiber 0g||0 %|
|Sugars, other 0g|
|Protein 0g||0 %|
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Calories per serving: 119
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