There's not a lot to this dish but it's a great accompaniment to all sorts of food and provides a healthy and attractive side dish for heavier meals such as lasagne or cannelloni. While the effort is about as minimal as it gets, the time it takes to cook depends on the size of your griddle. You don't strictly need a griddle (a hot grill will work) but it's responsible for the nice, striped effect on the courgettes.
- 2 large courgettes
- olive oil
- ½ lemon
- salt and pepper
- Place a griddle pan on a high heat and drizzle over a little olive oil.
- Wash and trim the courgettes.
- Use a speed peeler to peel lengthways down the courgettes then place the strips onto the griddle. You won't need to turn the courgette strips as they're so thin they'll cook through. Once you start to see stripes, remove them from the pan and place into a bowl. Repeat until you have used up all of the courgettes.
- Squeeze a little lemon juice over the courgettes and season with salt and pepper.