Wash, top and tail the courgettes and slice them into rounds about a
quarter of an inch thick. Heat a solid saucepan with a lid over a high
heat. When it is really hot, put in the oil and immeadiately add the
courgettes. Put the lid on and give the saucepan a good shake, holding the
lid down! After 45 seconds, take the lid off, add the garlic salt and
tomato puree and give it a quick stir. Replace the lid, shake the pan
vigourously again, cook for 45 seconds and serve. Thats it! The courgettes
are hot and crisp and the tomato and garlic have formed a coating over
them.
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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