Wednesday, 14 December 2016

Sicilian Lemon Courgettes

In the summer months I love to make dishes with young courgette. I slice them and dress with olive oil, a squeeze of lemon and maybe a little Parmesan or feta, but during the winter months the only courgettes avaliable have thick tough skins and are larger - almost the size of a small marrow - so the last thing you want to do is make a salad from them! However, I still need my courgette fix each week, so a slow cook and lashings of zesty sharp lemon juice help to bring them to life for a simple side dish or served over a plate of buttered pasta.

Recipe - enough for 2
4 courgettes
juice and zest of a large lemon
1 tablespoon crushed black peppercorns
pinch sea salt
Good extra virgin olive oil

Slice the courgettes into rounds about 5mm thick. Add about 2 tablespoons olive oil to a heavy based nonstick pan. Place pan over a medium heat and when the oil is warm add the courgettes.

Turn the courgettes until both sides are coated in oil and then spread out so a thin layer covers the pan - you will need a large pan! Lower the heat and leave them to cook for 10-15 minutes until they start to colour and have become very soft but still hold their shape. Add the lemon juice to the pan after about 5 minutes of cooking and keep checking that the courgettes are not burning. Turn them now and again if you wish - I just give the pan the odd shake in passing.

Once the courgettes are soft and cooked through add the cracked black pepper and the salt. Cook for a few more minutes before turning onto a warm serving dish or over some buttered pasta. A few shavings of Parmesan will finish this dish nicely.

Have a great day
Love Lizx

 Lemon Courgettes