Ingredients:
1 courgette
Juice of half a lemon
1 tablespoon of olive oil (for cooking)
1 onion
1 carrot
2-3 tomatoes
1 clove of garlic
1/2 red pepper
Salt (to taste)
Ground black pepper (to taste)
Spinach fresh (to taste)
200 grams of cream
Instructions:
Preparation:

Wash the courgettes carefully and cut them into thin slices. Set aside.
Finely chop the onion, garlic and chilli. Cut the tomatoes and carrot into cubes. Set aside.
Squeeze the juice from half a lemon and set it aside.
Cooking:
Heat the olive oil in a large skillet over medium heat.
Add the chopped onion, garlic and chilli to the pan. Sauté until the onions become translucent and fragrant.
Add the diced cherry tomatoes and the carrot to the pan. Cook until the vegetables have softened and the tomatoes have released their juices.
Season the vegetable mixture with salt and ground black pepper to your preference.
Once the vegetables are cooked, add the courgette slices to the pan. Mix well to combine them.
Pour in the lemon juice and continue to cook for a few minutes until the courgette slices are tender but not too soft.
Add the fresh spinach to the pan and cook until reduced.
Finally, pour in the cream and mix to incorporate all the ingredients well. Cook for a few minutes until the sauce has thickened slightly.
Serving:
Once the sauce has thickened to your preference and all the vegetables are cooked, remove the pan from the heat.
Serve the delicious meatless courgettes hot, garnished with fresh herbs if desired.
Enjoy your quick and easy meatless zucchini recipe!