- Preparation
- 10 min
- Cooking
- 15 min
- Chilling / resting
- None
- At service
- 2 min
Working estimates for the original recipe. Chilling and make-ahead time are separate; larger batches need extra planning.
Ingredients
- 4 whole large courgettes
- 1 whole lemon
- 1 clove garlic
- 60 g Parmesan
- 1 small bunch flat-leaf parsley or mint
- 3 tbsp olive oil
- salt and black pepper
Method
- Cut the courgettes lengthways into thick strips and get a large frying or griddle pan properly hot.
- Char the courgettes in batches. Give them space so they colour rather than steam.
- Transfer to a wide serving plate and dress with olive oil, lemon zest, a little lemon juice, finely grated garlic and seasoning.
- Finish with Parmesan and herbs. Serve warm or at room temperature.
Cut the courgettes earlier. Cook them shortly before the main, but do not worry about keeping them piping hot.
Ingredient notes & kitchen guidance
Ingredients include: Milk. For vegetarian dishes, choose cheese explicitly labelled suitable for vegetarians. Parmigiano-Reggiano is not vegetarian. Check all packaging, especially stock, bread, pastry, sauces and chocolate, for other allergens and cross-contact information.
Kitchen-testing edition. Quantities scale; cooking times do not. Adjust pans and batches, and round whole items sensibly. Check every ingredient label for allergens. Cool cooked food promptly, refrigerate within two hours and use within 48 hours; reheat only once until steaming throughout. Food storage guidance.