Lemon Butter Zucchini Prawns

Heat 1 tablespoon olive oil in your 28cm Sauté Pan over medium-high heat. Add the zucchini slices in a single layer and cook for 2-3 minutes per side until golden and slightly softened. Season with salt and pepper. Remove and set aside.

Add the remaining tablespoon of olive oil to the same pan. Add the prawns in a single layer and cook for 2 minutes on each side until pink and just cooked through. Remove prawns and set aside with the courgettes.

Reduce heat to medium. Add half the butter to the pan along with the minced garlic. Cook for 1 minute, stirring constantly, until fragrant but not burnt.

If using white wine, add it now and let it bubble for 1-2 minutes to reduce slightly. If not using wine, skip this step.

Add the lemon juice, lemon zest, and remaining butter. Stir until the butter melts and the sauce comes together, about 1 minute.

Return the zucchini and prawns to the pan. Toss gently to coat everything in the lemon butter sauce. Cook for 1-2 minutes until everything is heated through.

Remove from heat and garnish with fresh parsley and lemon slices. Serve immediately with crusty bread or over rice.