Easy Griddled Courgettes

July 22, 2019


This recipe is quick and easy! Thank you to Emanuela for bringing this gigantic courgette into work for me to make something with. Apparently this is a dish they frequently cook in Italy. If your growing courgettes the likelihood is you'll have a glut of them by now.


Heat a ridged griddle pan until smoking hot don't be tempted to add any oil, keep the pan dry. Slice at least 4 medium courgettes about half a centimetre thick and lay a batch on your hot griddle pan, Leave them for a couple of minutes, lift gently to see if you have dark griddle lines on them. Never be tempted to keep moving the courgette otherwise you won't get nice markings. Don't overcrowd the pan either otherwise the courgettes will sweat rather than griddle. Continue until you have finished cooking all your sliced courgettes. We had to finish cooking ours in the oven but if you are using young, tender, smaller courgettes the griddle pan should allow enough cooking time.


In a separated jug add 100ml of our go to red wine dressing, add half a cup of chopped mint and a tablespoon of fresh lemon juice. Adjust your seasoning to suit your taste. Lay courgettes out on a pretty plate, drizzle over the dressing and serve.


Voila!  A nice summery dish and quick to make.....catch you tomorrow.


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