This recipe works well as a side dish but to turn it into a main meal, dice the courgettes or use baby ones, and serve tossed through pasta, couscous, bulgur wheat or quinoa.
Course Main Course, Side Dish
Servings 4
Author Denise Dunne
Ingredients
2courgettes
1tbspolive oil
15gbutter
2cloves garlic, crushed
4tbspfresh breadcrumbs
2tbspfresh parsley, chopped
1unwaxed organic lemon
Sea salt and black pepper
Instructions
Slice the courgettes and dry them in a clean tea towel or kitchen paper.
Heat the olive oil and butter in a large non-stick pan on medium heat and fry the courgette slices until they are lightly browned on each side.
Add the crushed garlic and sauté for about 30 seconds. Turn up the heat, add the breadcrumbs, and stir until they are golden and crisp.
Stir in the parsley, season to taste, grate some lemon zest on top and serve.
Notes
TO SERVE
Garnish with a sprig of parsley and a wedge of lemon.
VARIATIONS
Substitute the parsley with other fresh seasonal herbs such as basil, dill, oregano or thyme.