Courgettes are in season from July to September so now is the ideal time to be using them. By cooking them simply and quickly, they’re the perfect summer vegetable in my humble opinion! Courgettes contain potassium to help keep your blood pressure in check, vitamin C for immune boosting properties and are high in soluble fibre which keeps you fuller for longer!
Lemon & Garlic Courgettes
Serves 2-3 as a side
2-3 courgettes, peeled in strips lengthways, stopping at the seedy core (the smaller courgettes are tastier)
1 tbsp coconut or olive oil
2 garlic cloves, grated or finely chopped
5-6 mint or basil leaves, finely chopped
zest and juice of a large lemon
(*ball of mozzarella, torn into chunks – see note at end)
- Heat the oil on a large griddle or frying pan on a medium to high heat
- Add the peeled courgette, it should be noisy and colour quickly – approx 2 minutes. You want it to be cooked but still slightly al dente
- Meanwhile mix the lemon zest, juice, garlic and herbs together in a small bowl
- Once the courgette is cooked, remove quickly from the pan into your serving dish and turn off the heat. Put the pan back on the hot ring and pour in the lemon mixture. It should sizzle and evaporate quickly. Stir the mixture round the pan for about 10 seconds (just to take the raw edge off of the garlic) then pour over the courgettes.
- Season and serve!
*Sometimes if I have it, I will toss torn mozzarella through at the end which turns it into a more substantial dish that we have with a large salad.
This recipe is suitable for use on Detox Week on the ShoreBeing Weight Loss Program.