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)
- 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.
- 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.
- 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.