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    Griddled Courgettes with Mint and Lemon

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    Griddled Courgettes with Mint and Lemon

    These griddled courgettes are bursting with summer flavours, and taste fantastic whether served alone or with grilled meat or fish.

    • Gluten Free
    • Nut Free
    • Preparation time: 15 minutes
    • Cooking time: 5 minutes
    • Total time: 20 minutes 20 minutes

    Serves: 4


    • 500g pack courgettes
    • 1 small clove garlic, crushed
    • 2 tbsp extra virgin olive oil
    • Finely grated zest and juice of 1 unwaxed lemon
    • 2 mild green chillies, deseeded and finely chopped
    • 25g Parmigiano Reggiano, coarsely grated
    • ½ x 20g pack fresh mint leaves, finely chopped


    1. Preheat the barbecue or heat a griddle pan to hot. Cut the courgettes into 5mm slices lengthways and place in a large bowl with the garlic and half of the olive oil. Toss gently to coat.
    2. Place the courgette slices on the barbecue or griddle pan and cook for 5 minutes until tender and charred.
    3. Remove to a serving plate and scatter with the lemon zest and juice and chopped chilli. Drizzle with the remaining olive oil and leave to cool and marinate.
    4. Before serving, scatter with the Parmigiano Reggiano, mint and season to taste.

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    Cook's tips

    This salad also works really well with finely sliced fennel. Try extra virgin cold pressed rapeseed oil as an alternative to olive oil, it tastes great - and it's British!

    Drinks recommendation

    A rosé is ideal for outdoor drinking.


    Average user rating

    5 stars