Courgettes are highly nutritious containing good amounts of vitamin C, folate and beta-carotene - most of these nutrients are found in the skin.

450g/1lb courgettes, thinly sliced
225g/8 oz onions, skinned and thinly sliced
450g/1lb tomatoes, sliced
1 clove of garlic, peeled and crushed.
Salt and freshly ground black pepper
1 tdsp of fresh or dried basil of thyme
2 tbsp of chopped parsley for garnish

• First slice and salt the courgettes and leave to sweat for 10-20 minutes, then rinse well.
• Place all the vegetables, the garlic, the seasoning and basil or thyme into a saucepan, cover and simmer gently until tender, about 15-20 minutes.  If the mixture seems to be a bit dry during cooking because the tomatoes were not very juicy, add a little gluten free vegetable stock.
• Transfer to a warmed serving dish, garnish with the parsley and serve piping hot.