Courgette lollipops
- Preparation and cooking time
- Total time
- + marinating
- Easy
- Serves 4-6
Skip to ingredients
- 8 baby courgettes
- 2 lemonszested and juiced
- 2 tbsp oregano
- 1 tbsp dried chilli flakes
- 2 tbsp clear honey
- 4 tbsp olive oil
- ground to make 1 tsp black peppercorns
Nutrition: per serving
- kcal105
- fat7.8g
- saturates1.2g
- carbs6.2g
- sugars6.1g
- fibre1.7g
- protein1.6g
- salt0.2g
Method
step 1
Top and tail the courgettes and cut each into 3 equal pieces and put into a shallow container or baking dish.
step 2
Mix together the lemon zest and juice, oregano, chilli, honey, oil, black pepper and a good pinch of salt in a bowl. Divide in two then pour 1/2 over the courgettes – keep the rest covered in a dish in the fridge. Gently toss and marinate for at least 3 hours but preferably overnight.
step 3
Soak wooden skewers in cold water for 30 minutes or use metal skewers. Heat a griddle pan or frying pan over a medium-high heat or cook over indirect heat on a BBQ. Skewer the courgette pieces and cook, turning on all sides until grill marks appear and the courgettes are tender. Serve with the remaining sauce for dipping.
