Published: September 29, 2019
Four special ways to make the most of the friendly little squash
So, what to do with all the courgettes? Well, we could take a vegetable peeler to them then toss the long thin shavings into a pan of frothing butter and fry them until golden, add a squeeze of lemon and a palmful of thyme leaves. We could cut others into rounds and cook them in a shallow pan with olive oil and, at the last minute, a shower of torn basil leaves. Or we could halve the thinnest lengthways and grill them before putting them on the table with a bowl of mustard and tarragon mayonnaise.
You could dip them in a light tempura batter, fry them and eat with sushi ginger and ponzu sauce
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