Courgettes on garlic bread are delicious choice for quick lunch or light dinner, or even a party bite. Easy to make and with ingredients that may be found in any shop, this recipe will be your next favourite. Cheap, tasty, quick-growing and endlessly versatile, courgettes make a decent meal of any storecupboard ingredient. They can be dressed up in a creamy lemon sauce and served with pasta, grated and added to a quiche, or served as crisp fritters. In fact, recipes for courgettes come in as many shapes and sizes as the squash itself: varieties of this summer vegetable can range from small and flying-saucer shaped, to dark-green and tennis ball-sized, to long and yellow. Give courgettes a go: remember, the smaller they are, the more flavour – if you don’t pick them early enough they grow into marrows.
1 tbsp olive oil
250 g courgettes, sliced diagonally
1 yellow pepper, cored, seeded and thinly sliced
250 g mixed mushrooms, sliced
salt and black pepper, to taste
1 tbsp lemon juice
60 g flaked almonds, toasted
For garlic bread:
1 medium sized loaf or baguette
1 bulb of smoked or ordinary garlic
30 g butter
Heat the olive oil in a wok or large frying pan, add the courgettes, and stir-fry for 3 – 4 minutes until the courgettes are just beginning to colour.
Add the yellow pepper and mushrooms and stir-fry for 2 minutes. Add salt and pepper to taste, stir in the lemon juice, and leave the mixture to bubble for about 1 minute. Sprinkle with the toasted almonds. Set aside and keep it warm.
For garlic bread, preheat the oven to its highest temperature. Tear a piece of tin foil.
Crush the bulb of garlic and scatter it over the centre of the foil including skins. Season with salt, drizzle with oil and lay the bread on top. Fold the foil around the bread to form a parcel.
Place in the oven for 5-10 min.
Once done, remove bread from the oven, turn garlic side up and top richly with courgettes.