Griddled courgettes with zingy dressing
By OcadoLife
Published on 04 October 2023
This straightforward vegan dish of Griddled Courgettes with Zingy Dressing from zero-waste chef and photographer Joe Woodhouse makes a lovely lunch, scooped up with crusty bread. It also works well as a flavour-packed filling for a plant-based burger. Joe has a great tip for using up the leftover lemon skin: “Just boil it in water for 20-30 mins, then whizz in a blender. Chill, then add honey and chopped mint and you’ve got a zippy lemonade!” Looking for more low waste recipes? Look no further.Time and servings
30 minsTotal time
6Servings
15 minsPrep time
15 minsCooking time
Ingredients
- 550g courgettes (approx. 4), sliced lengthways into 1 cm-thick strips
- 6 tbsp extra-virgin olive oil
- 1 large handful basil, smaller leaves reserved, the rest finely chopped (stalks and all)
- 1 red chilli, finely chopped (stem and all)
- 1 lemon, zested and juiced
- 1 pinch sea salt
- 400g vegan yoghurt
- 6 slices crusty bread, to serve (optional)
Method
Step 1
Heat a large griddle pan until smoking hot. In a bowl, toss the courgette strips with 3 tbsp oil. Cook in batches for 2 mins each side or until softened and charred.Step 2
Meanwhile, drizzle the remaining oil into a separate bowl. Add the chopped basil, chilli, lemon zest and juice and a good pinch of salt; mix well. Add the courgettes as they come off the heat and toss to coat in the dressing.Step 3
Spread the yoghurt over a platter and drape the courgettes over the top. Scatter over the reserved basil leaves. Serve with crusty bread, if you like, and any dressing on the side.