Tuesday, 24 March 2009

griddled courgettes with chilli and parsley

courgettes seem to be breeding in the fridge. i need to do something with them before the next batch arrives courtesy of abel&cole.

i generally find courgettes pretty boring, as veg goes, unless they are fried, preferably in batter. but batter would involve flour so maybe not.

a heavy griddle pan is pretty good for this kind of thing. slice the courgettes lengthways into strips around 1/2cm thick. brush the pan with some olive oil and griddle in batches until cooked. you can eat courgettes raw so it doesn't matter if you undercook them but i do think this is one veg that tastes so much better (and so completely different) cooked properly. when done, lay them on a plate and season, then sprinkle with finely chopped parsley and red chilli. pour some very good olive oil on top. it's also lovely with milky cheese like mozzarella. you could also sprinkle some nuts on top - i was thinking chopped pistachios.

i make this from about 3 courgettes so i have enough left over for lunch boxes.

2 comments:

  1. My favourite veggie side dish for dinner is fried, battered courgette (in Australia we call it zucchini), prepared by dipping slices into whipped egg, then into finely grated Parmesan cheese. Fried in butter or coconut oil. Delicious!

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  2. oooh i agree with you on that one - my mum used to make both courgettes/zucchinis and aubergines like that. very nice indeed! in fact, i have a friend who hates aubergines and i keep thinking that making her one of those would convert her!

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