Recipes and photos are AI created and editorially reviewed. Nutrition figures are estimates.
Charred ribbons of courgette dressed while warm with lemon, garlic, fresh mint and a pinch of chilli.
Side dish. Good with grilled lamb chops, chicken skewers or salmon. Find a main
Equipment: Griddle pan
Measures and names
Ingredients
- 4 courgettes (zucchini), about 800 g, sliced lengthways 5 mm thick
- 2 tbsp olive oil, divided
- 1 lemon, zested and juiced
- 1 small garlic clove, grated
- 10 g mint leaves, torn
- chilli flakes (red pepper flakes), a pinch
- Salt and black pepper
Method
- Heat a griddle pan over a high heat. Brush the courgette slices with 1 tbsp of the oil and season.
- Griddle in batches for 2-3 minutes on each side until tender and marked with dark char lines.
- Whisk the remaining oil with the lemon zest, lemon juice, garlic and a pinch of salt.
- Lay the courgettes on a platter, spoon over the dressing, scatter with the mint and chilli flakes and leave for 10 minutes before serving.
Swaps and tips
Dress the courgettes while they're still warm so they soak up the flavours. They keep for 2 days in the fridge and are good served cold.
Easy variations
- Crumble over some feta or goat's cheese
- Add a few toasted pine nuts
- Swap the mint for basil
- Add a drizzle of tahini
Nutrition estimated, per serving
| Protein | Carbs | Fibre | Fat | Calories |
|---|---|---|---|---|
| 3 g | 4 g | 2 g | 6 g | 75 kcal |
Values are estimates based on typical UK food composition data and will vary with brands and portion sizes.
Recipes are AI created and editorially reviewed; kitchen testing is ongoing. Made this recipe? .
Recipe from healthshelf.org
