Valentine Warner's griddled courgettes

Griddled courgettes with parmesan and basil

  • serves 4
  • A little effort

The fresh flavours of Valentine Warner's griddled courgettes with parmesan and basil are perfect for a lighter lunch, starter or side dish. The zing of the lemon and crunch of the pine nuts keep this interesting.



  • courgettes 5 medium
  • salt flakes 2 tsp
  • extra-virgin olive oil 3 tbsp
  • lemon ½
  • pine nuts 25g
  • garlic 1 clove, finely chopped
  • parmesan  (or vegetarian alternative) 25g, finely grated
  • basil leaves 1 handful, roughly torn
  • mint a few leaves, roughly torn


  • Step 1

    Get the barbecue going or heat a griddle pan over a high heat. Trim the courgettes at either end and cut a long, thin sliver off two opposite sides. Discard. Cut each courgette lengthways into 4 strips, depending on width. Mix them with the salt in a colander, put a few small plates on top for weight and let them drip for an hour or so. Shake off any excess salt. Rub both sides of each slice with a little olive oil and a squeeze of lemon juice. Season with ground black pepper.

  • Step 2

    Cook on the hot griddle for 5-6 minutes on each side until softened and well charred, but still retaining some bite. You will probably need to do this in batches. Transfer them to a serving dish and squeeze over a little more lemon juice.

  • Step 3

    Meanwhile, toast the pine nuts in a small pan for a couple of minutes until golden, turning frequently. Scatter the courgettes with the pine nuts, garlic, parmesan, basil and mint. Trickle over the remaining oil, toss very lightly and serve warm.

Nutritional Information

  • Kcals 172
  • Fat 15g
  • Carbs 3.4g
  • Fibre 1.5g
  • Protein 6.1g
  • Salt 1.37g