In a large pot saute the garlic for 1-2 minutes on medium heat

Add the chili and stir for 1 minute

Add the chopped courgettes and season with ½ a tsp of salt to help the courgettes sweat all the liquid and stir

Lower the heat to low and cover the pot with a lid. Cook for 1 hour stirring every so often.

Stir the courgettes vigoursly to achieve a creamy consistency, this would release more liquid. Continue cooking without a lid until all the liquid has evaporated.

Season with salt and pepper and serve in a bowl. Drizzle good olive oil, you can also use chili olive oil and lemon olive oil so give a rounder chili flavour

Enjoy over fresh foccacia, as condiments to a cured ham sandwish or on toast