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Courgettes In Citrus Sauce
If baby courgettes are unavailable, you can use larger ones, but they should be cooked whole so that they don't absorb too much water. After cooking, halve them lengthways and cut into 10cm/4in lengths. These tender, baby courgettes served in a very low fat sauce make this a tasty and low fat accompaniment to grilled fish fillets.
Ingredients
350g/12oz baby courgettes
4 spring onions, finely sliced
2.5cm/1in fresh root ginger, grated
30ml/2 tbsp cider vinegar
15ml/1 tbsp light soy sauce
5ml/1 tsp soft light brown sugar
45ml/3 tbsp vegetable stock
Finely grated rind and juice of ½ lemon and ½ orange
5ml/1 tsp cornflour
Details
Serves: 4
Method
Cook the courgettes in lightly salted boiling water for 3-4 minutes, or until just tender. Drain well.
Meanwhile, put all the remaining ingredients, except the cornflour, into a small saucepan and bring to the boil. Simmer for 3 minutes.
Blend the cornflour with 10ml/2 tsp cold water and add to the sauce. Bring to the boil, stirring continuously, until the sauce has thickened.
Pour the sauce over the courgettes and heat gently, shaking the pan to coat them evenly. Transfer to a warmed serving dish and serve.
COOK'S TIP:- Use baby sweetcorn or aubergines in place of the courgettes for an appetizing change.
NUTRITION NOTES Per portion:- Energy 33Kcals/138kj, Protein 2.18g, Fat 0.42g, Saturated Fat 0.09g, Fibre 0.92g
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