Courgettes with Lemon Butter

Preparation info

  • Serves

    6

    • Difficulty

      Easy

    • Ready in

      20 min

Appears in

The French Kitchen: A Cookbook

The French Kitchen

By Joanne Harris and Fran Warde

Published 2002

  • About

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 butter
  • 2 tbsp olive oil
  • 6 medium courgettes
  • zest and juice of 1 lemon
  • sea salt
  • freshly ground black pepper

    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 seasoning, toss and serve at once.