Charred Courgettes with Gremolata

I think it is safe to say that courgettes (zucchini, baby marrows) are my favourite vegetable and this recipe for Charred Courgettes with Gremolata is the 17th recipe on Heinstirred where they are the star of the show. And this recipe is super simple, the courgettes are packed with flavour from the smokey char on one side and then drizzled with a zesty and herby green sauce. Served at room temperature, this veggie dish can be eaten as a light lunch with a carb such as couscous, or add it to your festive table or summer barbecue as vibrant vegetable side.

Depending on the size of the courgette, cut each one into halves or quarters lengthwise. Heat some oil in a pan and place them cut side down in the oil and let them cook until the cut side is beautifully charred but not burnt. This will take about 7 – 10 minutes but keep checking until you have the desired level of char. I then put a lid on the pan, switch the heat off and let the courgettes cook in its own steam for 10 – 15 minutes. You don’t want them super soft and the courgettes should still have a bit of a bite.

Gremolata is an Italian herb sauce using parsley which is a herb I feel we neglect far too much. Gremolata is quick to make and jazzes up everything you slather it on. Mix together chopped parsley with grated garlic, the zest and juice of a lemon and olive oil. Season, taste to check if it needs more lemon or salt and dollop over the courgettes and enjoy.

I hope you enjoy this recipe for Charred Courgettes with Gremolata. Once you’ve made the recipe, please share it with me by tagging and following @heinstirred on Instagram. It is always a treat to see the recipes made and enjoyed.

Subscribe here for all new recipes :

Follow this link for all the other courgette (baby marrow, zucchini) recipes I have published over the years

These Courgette and Ricotta Tzatziki Bruschetta, a personal favourite and perfect for the summer months ahead.

Charred Courgettes with Gremolata

Print Recipe Pin Recipe

Ingredients

  

• 500 g - 800g courgettes baby marrow or zucchini
• olive oil for frying
• For the Gremolata :
• A bunch of flat leaf parsley - you want about a cup full of leaves
• 1 - 2 cloves garlic finely grated (use the amount of garlic to your taste but do not omit)
• grated zest and juice of 1 large lemon
• 100 - 150 ml good quality extra virgin olive oil
• salt and ground black pepper to season

Instructions

 

• Make the gremolata
• Roughly chop the parsley on a chopping board
• Add the grated garlic and the grated zest of the lemon and chop until fine
• Place in a small bowl and add the juice and half the olive oil
• Give it a mix and add more olive oil to get it to a thick sauce consistency
• Season and taste the sauce, adding more salt or lemon juice as required and set aside
• Slice the courgettes into halves or quarters lengthwise, depending on the size of the courgettes
• Drizzle some oil in large pan with a lid and place over the heat
• Place the courgettes cut side down on the pan and let them cook in the oil until charred to a dark golden brown on the cut sides - about 7 - 10 minutes depending on the size
• Keep checking as you do not want it to burn
• Once you have the desired level of char, place the lid on top and switch off the heat
• Let the courgettes steam for another 10 minutes or so until tender but not too soft or mushy
• Place on a serving platter and spoon the gremolata on top
• Serve at room temperature
• Store any leftover gremolata in the fridge in an airtight container for up to 4 days, removing from the fridge for 10 minutes to come to room temperature before using