We had this to accompany last Sunday's roast; I have a glut of courgettes to use up, about the only thing in my garden that seems to have grown well this year.
It would also make a great light lunch with a tomato salad and some good rustic bread and a large glass of chilled white wine. Another perfect summer meal.
Serves 4 as a main course or 6 as a side dish
Skill level: Easy
sea salt (to salt the courgettes)
freshly grated parmesan or pecorino, to serve
lemon wedges, to serve
parsley, garlic and breadcrumb mix:
2 x garlic cloves, finely chopped
1 x small bunch of flat-leaf parsley, chopped
2-4 tbsp breadcrumbs
zest of ½ a lemon, finely chopped (or grated)
salt and freshly ground black pepper
- First prepare the courgettes. If using large courgettes then cut lengthways and deseed them. Then cut into chunks about the thickness of a one pound coin. If using young or small courgettes, merely slice as above.
- Place the courgettes in a colander and sprinkle over some salt. Leave to drain for about 30 minutes.
- Rinse the courgettes of sugar and any bitter juices and then dry in a clean tea towel.
- Make the parsley topping by chopping the breadcrumbs, parsley, lemon and garlic together. You can do this by hand or in a food processor. But make sure that you don't over-blend the mixture as it can become a bit claggy.
- Preheat the oven to 220C / Gas Mark 7.
- Heat 2 to 3 tablespoons of olive oil in a large frying pan until very hot.
- Add the courgettes and fry quickly until very lightly browned. Flip the slices over to lightly colour the other side. Do not let them cook - this should probably only take 1 to 2 minutes on each side.
- Put the courgettes in an oven proof dish and include any of the oil and juices.
- Sprinkle over the parsley breadcrumb mix.
- Drizzle over a little more olive oil.
- Bake for about 10 to 15 minutes, until the topping is crisp and lightly browned.
- To serve, grate over a little parmesan or pecorino cheese and serve with lemon wedges.
- Delicious with a dollop of homemade tartare sauce.