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Lemony Courgettes
2-4 people
This lemon and courgette recipe is lovely with lamb, or as part of a Summery barbecue smorgasbord of vegetables and salads.
Ingredients
- 2 courgettes
- 1 lemon, juice and zest
- Olive oil
- A handful of fresh basil
- Sea salt and black pepper
Method
1. Cut each courgette into three chunky pieces. Halve or quarter each, depending on how big they are. Place a frying pan over medium heat. Add a splash of oil. When hot, add the courgettes. Season. Fry them until they start to pick up some colour.
2. Add the lemon juice and zest. Cook until the lemon juice is pretty much absorbed and evaporated. Tip into a serving dish. Scatter torn basil leaves and some toasted pinenuts over the top. A gorgeous side for new season lamb.
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£3.10(51.7p per 100g)
Number of pieces may vary depending on weight. Unwaxed. -
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