A great way to use a glut of courgettes, and really a delicious and different way to enjoy them that has so many options for flavour combos. It really is an awesome late summer dish!
Makes enough for 2-4 as a side/condiment or 2-3 for pasta:
2 courgettes
2 cloves garlic
A pinch of chilli flakes
Salt
Cold-pressed rapeseed oil
Extra virgin olive oil
A pinch of lemon zest and the juice of around 1/2 a lemon
Optional fresh soft herbs and nuts see notes below!
Thinly (but not wafer thin) slice your courgettes into rounds (about 2mm thick)
Heat 1 TBSP oil in a wok or large saucepan and when sizzling hot, add all the courgettes and fry for 4-5 minutes, stirring frequently until the courgettes start to caramelise a bit.
Turn down the heat, add a plug of good olive oil, then if using, your sliced garlic and dried/sliced fresh chilli. Make sure the pan has cooled down so they only fry gently and don’t burn. Let them cook for a minute or two, stirring them into the courgettes well.
Now cook the courgettes for another 10-15 minutes on a low-med heat to cook them slowly. Stir every few minutes to ensure even cooking.
Once the courgettes have softened, skins have gone darker green and the flesh has become soft and translucent, add your final flavours (herbs, nuts, lemon etc) and check the seasoning to taste.
These are actually most delicious when not super hot, room temperature is ideal. Great to have in the fridge for snacks too as it will keep well for a few days in an airtight container.
Flavouring ideas:
Cook in once courgettes caramelised: fresh or dried chilli, garlic
Add at end when finishing/seasoning: nuts: pine nuts, hazelnuts, almonds; basil, parsley, mint, chervil; lemon zest / juice
Serving suggestions: with bread! And/or soft/mild slightly tangy goat/sheep cheeses; pasta; as a side dish or part of an antipasti spread
