“This is very useful when you need a vegetable in a hurry: you cut them in short pieces and toss them in a pan of hot olive oil, then leave them to tender; when they are golden at the edges, season with salt and pepper and lemon juice.”
Serve them alongside your favourite pasta dish, Pongal, dal, or rice, over sourdough bread or as croutons like in this tomato soup.
a quick way with courgettes
Inspired by Tender by Nigel Slater
preparation 10 minutes
serves 2 – 3 as a side dish
ingredients
2 Tbsp olive oil
2 medium courgettes (zucchinis), cut into short diagonal pieces
salt and pepper to season
zest and juice of a lemon
scattering of hand-torn herbs
preparation
- Heat the oil over medium heat, add the courgettes and zest of one lemon and season well with salt and pepper.
- Toss in the pan for 5 minutes until golden around the edges.
- Stir in a handful of finely chopped herbs: fennel, coriander, parsley and thyme. Season again with salt and pepper and a squeeze of lemon juice.
Serve immediately.
Goodness shared from Stacey
4 responses
Would be helpful if you identified what courgette are. I thought maybe it was a name for pumpkin or squash blossoms that wouldn’t have time to grow in the fall because of the frost. I found out that it’s just another name for zucchini and apparently I am not very international (as well as blind if I look at a recipe on my phone).
Great suggestion, Mary! Will fix it now.Thanks.
Perfect timing! We have an abundance of them in the garden. Thanks Stace! 😘
Yeah!