Something a little different - Zucchini vege thing

500g zucchini, sliced thinly
1/4 to 1/2 c water
2 cloves chopped garlic
1/2 tsp each chicken and green herb stock (or 1/2 tsp salt)
1tsp cornflour
1T cold water
1/8C chopped parsley
Black pepper




Slice or shred zucchini. Cook for two to 5 mins depending on thickness, with the water and garlic.


Just before serving add stock powders and enough cornflour and water (mixed to a paste) to thicken juices. Sprinkle generously with parsely and black pepper.


I used 1 carrot and 1 big zucchini - adding the zucchini when the carrot was nearly cooked. I recommend adding parsley a little at a time as it could overpower the flavours if you use too much...


Enjoy!