Sun-dried courgette recipe

Summer is definitely here – and so are the courgettes.  The only difficult thing about growing them can be knowing what to do with them.  While they are great fried, they  can sometimes end up on the soggy or oily side.  Today – inspired by the heatwave and an old Italian cookery book I found in a charity shop, I came up with this. Not a hint of sogginess and completely delicious. Solar powered courgettes! Even my courgette-fatigued kids loved it (they do like courgettes, they just get a bit sick of the same thing.)

Sun dried courgettes with garlic and mint

Ingredients

Courgettes – as many as you want to use up.

Garlic – about three cloves, finely chopped.

Fresh mint – a small handful, finely chopped.

4 tablespoons white wine vinegar

2 tablespoons of olive oil (plus a bit extra for frying.)

Salt

Method

Thinly slice the courgettes lengthways then place on a board and leave in the sun, covered with a cloth for a few hours. They will shrink quite considerably.  If it’s not sunny, place them in an oven on very low heat instead.

Fry the sun-dried courgettes until golden brown in a little olive oil in a frying pan. You might need to do this in batches.

Place all the cooked courgettes in a bowl, add all the other ingredients and mix gently.

Leave in the fridge for a few hours or overnight. Or eat straight away if you can’t wait that long!

 

 

About Becky Dickinson

Mum of three. Writer, blogger, grower. Trying to keep my head above the compost heap.

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