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Courgettes with Lemon Butter
- Serves
6
- Difficulty
Easy
- Ready in
20 min
By Joanne Harris and Fran Warde
Published 2002
My grandfather used to grow giant (and quite inedible) marrows in his garden, living by the rule that the bigger they got, the better they were. These baby marrows, however, are at their most sweet and tender, and make an excellent accompaniment to fish or vegetable dishes.
Ingredients
40 g 2 tbsp 6
Method
Place the butter and oil in a large frying pan and gently heat. Cut the courgettes at an angle into slices about 2.5cm thick. Increase the heat under the oil and melted butter and add a layer of the sliced courgettes, frying them on each side until golden. Remove and keep warm, and repeat until all the courgettes are cooked. Return the courgettes to the pan, add the lemon zest and juice and the
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