*This recipe is gluten-free according to industry standards


  • olive oil
  • 2 lemons, zested and juiced
  • 2 cloves garlic, bruised
  • sea salt
  • 16 baby courgettes, halved lengthways
  • a small bunch mint, shredded


  • STEP 1

    Whisk 4 tbsp olive oil with the lemon juice, zest and bruised garlic cloves.

  • STEP 2

    Season with salt and pour into the bottom of a large baking dish.

  • STEP 3

    Toss the courgettes with a little more oil. Heat a griddle to high. Add the courgettes cut-side down and griddle for 4-5 minutes until really chargrilled.

  • STEP 4

    Turn over and griddle for another couple of minutes, then lay them cut-side down in the marinade.

  • STEP 5

    Repeat until you’ve griddled all the courgettes. Leave to marinate at room temperature for 1 hour.

  • STEP 6

    To serve, put the courgettes on a platter, spoon over some of the marinade and sprinkle with mint.


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