Pan-Fried Courgettes with Garlic and Parmesan

Ingrédients

• 500 grams courgettes/zucchini – small or medium
• 2 teaspoons fresh minced or finely chopped garlic, about 2 medium cloves
• 1/2 teaspoon finely grated lemon zest
• 40 grams Parmesan, finely grated and divided
• 2 tablespoons olive oil, divided, plus a little extra if needed
• 25 grams butter, divided, plus a little extra if needed
• 1 tablespoon freshly squeezed lemon juice
• 1 teaspoon dried oregano
• 1/2 teaspoon fine sea salt, plus more if needed
• Freshly ground black pepper, to taste
• A pinch of chilli flakes, optional

Préparation

1. 1

   Trim the ends from the courgettes and slice them into rounds about 1cm/⅜in thick. If the cut surfaces look particularly wet, blot them briefly with kitchen paper.

2. 2

   Finely chop the garlic, grate the lemon zest and grate the Parmesan before you start frying. The courgettes cook quickly once they are in the pan.

3. 3

   Heat some of the olive oil and butter in a large frying pan over medium-high heat. When the butter is foaming and a courgette slice sizzles on contact, the pan is ready.

4. 4

   Arrange the courgette rounds in a single layer. Fry them undisturbed for 2½–3 minutes, until the undersides are deep golden with a few darker brown spots.

5. 5

   Turn the slices with tongs, a fish slice or two forks. Fry the second side for another 2–3 minutes, until golden and tender but still holding their shape.

6. 6

   Transfer the cooked courgettes to a bowl and repeat with the remaining slices. Divide the remaining olive oil and butter between the batches, adding a little extra if the pan looks dry. Do not crowd the pan, or the courgettes will steam instead of brown.

7. 7

   Once all the courgettes have been fried, reduce the heat to medium. Add the reserved butter, or a little extra if needed, followed by the garlic. Cook for 20–30 seconds, just until fragrant. Do not let the garlic brown.

8. 8

   Remove the pan from the heat and stir in the lemon zest and lemon juice. Pour the garlic butter over the courgettes.

9. 9

   Add the oregano, ½ teaspoon salt, black pepper and half the Parmesan. Toss gently, taste and add a little more salt or lemon if needed.

10. 10

    Transfer the courgettes to a serving dish. Scatter over the remaining Parmesan and optional chilli flakes. Serve immediately.