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Minty griddled courgettes

Courgettes are at their best in the summer months, take advantage and whip up a quick, fresh side dish with garlic and herbs

  • Prep: 5 mins
    Cook: 10 mins
    plus salting
  • Serves 4
  • Easy
  • Serves 4
  • Easy
  • Calories 255
  • Carbohydrates 3
  • Saturated Fat 4
  • Sugar 2
  • Protein 3
  • Fat 26
  • Fibre 2
  • Salt 0.6

Nutrition per serving

  • Calories 255
  • Carbohydrates 3
  • Saturated Fat 4
  • Sugar 2
  • Protein 3
  • Fat 26
  • Fibre 2
  • Salt 0.6

Ingredients

  • 500g mixed courgettes
  • 3 garlic cloves, grated
  • 100ml olive oil
  • juice of 1 lemon
  • ½ small pack mint

Method

  1. Cut the courgettes into even-sized pieces, put in a colander and lightly season with flaky sea salt. Leave for 20 mins to draw out a little water.

  2. Meanwhile, in a separate bowl, mix the garlic, olive oil, lemon juice and mint with a little seasoning.

  3. Griddle the courgettes over a high heat for 10 mins until cooked and dark char lines have appeared. Once they are coloured all over, add them to the marinade while still hot. Serve warm or cold.

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