Instructions: Cut the courgettes into 3 or 4 slices but do not peel them. Melt the butter

In a pan, over a low heat. Add the courgettes and cook them gently in the butter for 3-4 minutes. Shake the pan to prevent them sticking.

Stir in the cream and add the sprig of rosemary. Simmer for a further 2-3 minutes, stirring the courgettes to coat them with the cream. Remove the rosemary sprig and season with salt and pepper before serving.

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