Who plants courgettes/zucchini, and then ends up wondering what to do with all the produce? Is there a person in the world who has got the balance right on how many plants to grow for their family?
If you grow them, I can put money on it that someone in the house is saying ‘not courgettes again!’
When I shared the Courgette Scarpaccia a couple of years ago, lots of you tried it, and I know it has become a favourite in this house and in many others.
Well folks, I’ve another courgette recipe to share with you.
It too has become a welcome favourite in this house, and it works on so many levels.
The original recipe came from Olive Magazine, but as always it has evolved and changed here in Redwood.
Marinated Courgette/Zucchini Salad
Ingredients:
- A medium courgette
- Olive oil – plenty of it
- Zest and juice of one lemon
- Clove of garlic – bruised
Method:
Cut the courgette into slices of 7 to 8 cm long, and half a centimetre in thickness. Heat a griddle pan to high. Brush one side of each courgette slice with olive oil and place oil side down on pan. Griddle for 4 to 5 minutes. Brush upper side with oil, and turn over for a further griddle.
Arrange your slices in a nice shallow serving dish.
Mix the rest of your ingredients together and pour over your sliced courgette.
This is all best made ahead, and left to sit for an hour before serving.
(Note: I do tend to warn people about the lump of raw garlic in the dish… it is not something I’d like to bite into!)
Give it a try and let us know if you enjoy!
A Year In Redwood 
Looks delicious if you ask me!
It is… a little fiddly in that you have to char the slices but it is worth the little bit of effort.