We can’t be the only people living on courgettes at the minute. Not that we’re complaining, we love looking out for different things to do with them which is how we came across this little side dish by Jacob Kennedy. The cooking method is a bit different but the result is delicious, the lesser cooked bits taste really strongly of courgettes and you also get some browned pieces with a deeper flavour.
Courgettes with Parsley – serves 4 as a side
- 600g courgettes
- 3 tbsp extra virgin olive oil
- 2 garlic cloves, thinly sliced
- a tiny pinch of crushed dried chilli flakes
- about 20g of flat-leaf parsley, finely chopped
Thinly slice the courgettes, 3-5mm.
Get out a large, wide frying pan. It needs to be big enough to hold the courgettes no more than 2-3 layers deep.
Heat the pan until really smoking or at least very, very hot. Add all of the courgettes and shake the pan to settle them, leave for 30 seconds.
Drizzle over the oil and sprinkle with salt but don’t stir yet. Continue to cook for another 30 seconds, then add the garlic, chilli and some black pepper. Toss once, so the courgettes on the bottom are pretty much on the top and the garlic and chilli underneath. Leave for 15 seconds, then shake the pan and cook for another 15 seconds. Sprinkle with parsley and toss a few times to mix, then remove from the heat. Leave in the pan for a further minute to finish cooking, then serve hot or at room temperature.
(Original recipe from Bocca Cookbook by Jacob Kennedy, Bloomsbury, 2011.)
Jono & Jules do food & wine 