There are many hiding amongst the vegetable garden, growing large and heavy in the muggy midsummer sun. The courgette has me feeling a little weary at this time of year, they have been passed around the kitchen table for a few months now. Served in antique bowls, blackened on the grill then tossed in a sharp vinaigrette, or simply cooked in butter and herbs. Another day calls for another recipe using the creamy fleshed vegetable.
For this easy courgette recipe, I braise them gently in their own juices with a smooth and buttery olive oil. This simple technique makes the texture soft, silky and luscious. I dress the courgettes generously in lemon juice, fresh mint and a little sweet basil.
Find the recipe in my column for Viva.