Instructions: Cook the courgette in lightly salted boiling water for 3 to 4 minutes, or until just about tender. Drain well. Meanwhile put all the remaining ingredients, except the cornstarch into a small saucepan and bring to a boil. Simmer for 3 minutes. Blend the cornstarch with water and add to the sauce. Bring to a boil, stirring, continuously, until the sauce has thickened. Pour the sauce over the courgette and gently heat, shaking the pan to coat evenly. Transfer to a warmed serving dish and serve.

Description:
"Baby courgette or quartered large courgette are cooked quickly so they dont absorb too much water."

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