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 A Quick & Easy Summer Sizzler Recipe: Courgettes, Premium Olive Oil and more…

Both quick and easy, this simple summer recipe makes for a great starter or light supper. It also makes a wonderful side-dish to grilled or barbecued meats and is perfect for al fresco dining this summer.

Serving Tip: Whilst this delicious courgette dish is best eaten warm, it can also be enjoyed as a cold summer salad at your next summer picnic.

Courgette Salad Ingredients:

  • 4 medium or 3 large courgettes (approx 800g)Summer Recipe Courgette Salad
  • 4 oz pine nuts, toasted
  • 2 ½ oz grated Parmesan cheese or Monterey Jack Cheese
  • 1 lemon
  • 2 tbsp Golden Nectar extra-virgin olive oil
  • 1/2 tsp freshly ground black pepper
  • 1/4 tsp ground sea salt
  • Butter or cooking oil (small amount for frying)

Makes 4 starter or side-dish sized servings.

Directions:

  • Slice the courgettes and place to one side.
  • Using a grater, zest the lemon and place the zest to one side.
  • Squeeze the juice from the lemon into a small bowl and add the Golden Nectar olive oil, cracked black pepper, and sea salt. Whisk to combine, then set aside.
  • Preheat your frying or griddle-pan to low heat.
  • Without adding butter or cooking oil, pan fry the pine nuts until browned, then set aside.
  • Raise the temperature of the frying pan to a medium-high heat and add a small amount of butter or cooking oil to the pan.
  • Add the courgette slices to the pan and cook for approximately 5-6 minutes, flipping with a spatula halfway through to ensure both sides are cooked.
  • The courgette should now be tender and have started to brown.

 

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Sliced Courgettes in Frying Pan

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Courgettes Cooking in a Frying Pan

 

 

 

 

 

 

 

 

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Courgette Salad with Parmesan, Lemon & Pine Nuts

Courgette Salad with Olive Oil, Monterey Jack Cheese & Pine Nuts

Courgette Salad with Olive Oil, Monterey Jack Cheese & Pine Nuts

 

 

 

 

 

 

 

 

 

 

 

 

  • Once cooked, arrange the sliced courgettes on a plate and drizzle with the lemon dressing.
  • Shave Parmesan or Monterey Jack cheese on top of the courgette, then scatter over the toasted pine nuts and a little lemon zest to finish et voila! – a delicious summer recipe that is ready to serve in next to no time.

Alternative Topping Tips:

For an alternative topping to pinenuts and parmesan, why not try this Courgette Salad recipe with a scattering of chilli flakes and a crumbling of feta cheese instead.

 WineWeaver's Perfect for Summer Recipe with Chilled White Wine

 

 

 


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