Seasonal Recipe: Courgettes with Lemon and Thyme
|Stir frying the courgettes - you can see they're just beginning to brown.|
Our courgettes went from zero to glut within a week and our continuing trips away means I'm not keeping to my pick small and often philosophy. Faced with yet more courgettes reaching for marrowdom, I came up with this simple recipe which can be used in a number of ways.
It's inspired by my memories of holidays in Greece where walks to the beach were scented with wild thyme crushed underfoot and us brushing past lemon trees. It makes a change from the Italian twist I usually add to my courgette glut. You can adjust this flexible recipe to suit your circumstances.
- 1 large courgette
- Half a tablespoon good olive oil
- Leaves stripped from 3-4 large sprigs of freshly picked thyme
- Juice of 1 small unwaxed lemon ('cooked' on high for 20 seconds in a microwave to release the juices)
- Freshly ground black pepper
- Cut the courgette in half lengthways, then halve each half again.
- Cut each quarter into small slices and place in a bowl
- Add the olive oil, thyme, lemon juice and freshly ground black pepper to taste
- Mix together well and leave to marinade for a few hours in the fridge, preferably overnight
- Take a large non-stick frying pan and heat to a high temperature
- Add the courgettes and stir fry until the courgettes are well browned
- Serve warm with grilled salmon and boiled new potatoes
- Serve warm or cold to accompany a salad
- I didn't have a lemon, so I used a few large dollops from the tube of lemongrass paste I keep in the fridge to replace it and the olive oil. Chopped lemon verbena or lemon balm leaves should also work well with a tablespoon of olive oil
- Add a handful of pine nuts to the stir fry for the last few minutes to add a crunchy, nutty bite
- Sweat a finely chopped onion in a non-stick frying pan before adding an equal amount of marinaded courgette, then stir fry until the courgettes are soft to make a filling for a quiche or omlette