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Slice up the courgettes into rounds then peel and thinly slice the garlic cloves. Remove the stalks from the basil and parsley and roughly chop the leaves.
Heat a glug of olive oil in a pan, then add the courgettes and fry on a high heat to get colour. After 5 minutes, add the cherry tomatoes, basil, parsley, chilli flakes and garlic to the pan and season.
Cook on a high heat for 10-15 minutes, stirring continuously, until the tomatoes have broken down.
From the larder