When they start growing, they won't stop. I have a problem with picking them before they get too big and then finding interesting ways to prepare them so we don't get bored with eating courgettes every single day during summer ;-)
It is no hardship as we like courgettes.
An easy to make and delish stand-by, these griddled beauties, for salads, on bruschetta, on pizza, in quiche or omelette, on your cheese sarnie, in a pasta dish and they make a nice change in a moussaka. Do I need to say more ? Very versatile.
Ingredients quantities are approximates
- medium sized green and yellow courgettes, 1 of each
- 1 medium patty pan squash or 2 smaller ones (I used the white variety)
- coarse seasalt
- freshly ground black pepper
- juice of 1/2 lemon
- handful of freshly chopped mint
- olive oil
- sunflower oil
- Slice the courgettes lengthways, 1/2 cm thick
- Put the patty pan flat on the work surface and slice vertically, into 1/2 cm discs
- Bring all the slices into a large bowl and drizzle with olive oil, toss them around, so the courgettes are all slightly coated.
- Use a griddle pan (is not a necessity, but makes it look nicer) and let it get rather hot.
- Griddle the courgettes a few at a time on both sides
- When cooked through, bring them into a bowl.
- Squeeze a little lemon juice over the courgettes, a sprinkle of salt, black pepper and a drop of olive oil.
- Finish all the sliced courgettes like this, but beware of too much salt.
- Add the mint and toss.
- Adjust the seasoning and lemon juice to taste
- It can be kept in the fridge for a good couple of days, but you then need to cover with sunflower oil (don't use olive oil for this as it will be too bitter)
Will be seeing you at the next courgette meeting, I hope.