When ever courgettes are in season there is always a hunt for new ways to use them.
This is one of my favourite recipes. It’s quick, tasty and makes a great side dish for baked fish, quiches and even lasagna.
It might look like a lot of courgettes when you are chopping them but they do reduce dramatically when they are cooked.
COURGETTES WITH CHILLI, GARLIC AND LEMON
650g courgettes, quartered lengthways and cut into 1cm thick slices
45 – 60 ml extra virgin olive oil
3 garlic cloves, peeled and finely chopped
1-2 red chillies, finely chopped
zest of 1 large lemon
salt and ground black pepper
2 handfuls flat leaf parsley leaves
3 tbsp fresh oregano or marjoram
juice of half a lemon
Heat half the olive oil in a large frying pan, add the courgettes and stir-fry quickly, browning on all sides.
Stir in the garlic, chilli and lemon zest and season to taste with salt and pepper.
Continue to stir-fry for a couple of minutes, adding more oil if necessary.
Stir in the parsley and oregano or marjoram and continue cooking until the parsley has wilted.
Squeeze over the lemon juice and serve.