Moar courgettes

The season is nearly over and the plan hasn't been very well adhered to. Before it's too late here is my truly favourite way to make a courgette edible and fit for friends and that's griddled.



It's barely a recipe, cut your courgettes into neat slices however you think is most attractive. Don't use any that are too seedy if looks are important, guests expected or anything like that because they tend to fall apart during cooking but otherwise any courgette that still qualifies for the name and hasn't become a marrow will do nicely.



Get the griddle nice and hot and brush a little oil on one side of each courgette slice, which is then placed oil side down on the hot pan. Leave them, probably for several minutes (reduce the heat under the griddle if necessary) until there's a really nice set of toasty lines on a test piece then lightly oil the uncooked sides and turn them over to repeat the cooking on the second side. I told you this was easy.



Arrange on your serving dish and dress to taste. A really garlicky lemon dressing is delicious but I made a classic French dressing for these with added grainy mustard. It's your choice.

I have a couple more courgette recipes waiting around, personal favourites not trials from elsewhere, for soup and a marrow ginger jam but who knows when they'll appear. Bon appetit.