courgettes with parsley, garlic and breadcrumbs

courgettes with parsley, garlic and breadcrumbs
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

1kg courgettes
sea salt (to salt the courgettes)
olive oil
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


  1. 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.
  2. Place the courgettes in a colander and sprinkle over some salt. Leave to drain for about 30 minutes.
  3. Rinse the courgettes of sugar and any bitter juices and then dry in a clean tea towel.
  4. 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.
  5. Preheat the oven to 220C / Gas Mark 7.
  6. Heat 2 to 3 tablespoons of olive oil in a large frying pan until very hot.
  7. 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.
  8. Put the courgettes in an oven proof dish and include any of the oil and juices.
  9. Sprinkle over the parsley breadcrumb mix.
  10. Drizzle over a little more olive oil.
  11. Bake for about 10 to 15 minutes, until the topping is crisp and lightly browned.
  12. To serve, grate over a little parmesan or pecorino cheese and serve with lemon wedges. 

        • Delicious with a dollop of homemade tartare sauce.


    Northern Snippet said...

    MM this looks good,oddly our courgette harvest has been dire this year,and the rabbits have decimated most of our salad leaves.

    Marmaduke Scarlet said...

    Awww . . . I feel the same way about my tomatoes - they are so wizened that I feel I should just put them out of their misery - bucketloads of green chutney in the offing!