More ways with courgettes
Grilled courgette slices with almonds and Parmesan (below)
Lightly oil a grill pan and batch fry thin slices of courgette until almost tender. Arrange them in a bowl, then scatter a handful of chopped almonds, a generous grating of Parmesan and some chopped basil over them. Drizzle with olive oil and a little applecider vinegar. Serve immediately —this dish is especially good with grilled chicken.
Slice two courgettes in half lengthways, brush with olive oil, sprinkle with salt and bake in a hot oven for about 15 minutes or until just starting to colour. Scoop out any watery middles and chop the courgettes roughly. In a blender, process them to a paste along with a clove of garlic, 1 tablespoon of tahini, a squeeze of lemon juice, 1 dollop of Greek yoghurt, a little olive oil, seasoning and some basil or mint. Serve with toasted pittas.
Courgette tartines Slice sourdough bread and toast before drizzling with olive oil. Top with ricotta, slices of grilled courgette and blanched broad beans. Serve with a squeeze of lemon juice plus a sprinkling of chilli flakes and freshly chopped mint.
I love this time of year, when courgettes are firmly on the menu. Their flowers taste delicious simply stuffed with mozzarella and peas, then deep-fried’