It’s no secret that once courgette season starts, there is an overwhelming abundance of them! So if you’ve run out of inspiration on how to prepare them…here’s a very straight forward recipe that I believe to be really rewarding. I learnt this recipe from Fidaa I A Abuhamdiya, a Palestinian food writer.
Ingredients (serves 2 people)
- 1 large courgette or 2 small ones
- 250g full fat, Greek style yoghurt
- 1 garlic clove, finely chopped
- 3 tbsp extra virgin olive oil
- Salt and pepper
- Fresh mint leaves, finely chopped; plus some extra leaves to decorate
- A sprinkle of Za’atar
Method
Wash the courgettes, dry and cut the ends. You can now cook them either:
- Whole, in the oven at 250°C for about 30 minutes with olive oil and salt
- Chopped and pan fried with some olive oil and salt
Either way you want to obtain some nice golden colour on the courgette, almost charring them. Don’t burn them, though 🙂
Once cooked, roughly chop the courgettes to obtain a paste, doesn’t have to be a cream and it won’t hurt leaving some larger bits of courgettes in the mix.
Transfer the courgettes to a bowl and add salt, pepper, the chopped garlic and mint. Mix well and serve with some more extra virgin olive oil drizzled on top, a few mint leaves and a pinch of za’atar to finish.
