Blackened courgette smash
- Helen Graves
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Serves 4 - 6
Easy
Prep: 10 mins
Cook: 20 mins
0 reviews
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Cooking courgettes whole may seem unusual but their soft insides intensify in flavour while their skins char and blacken, providing a pleasantly bitter contrast to the sweet flesh
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Try our blackened courgette smash, then discover baked parmesan courgettes, Greek lamb-stuffed courgettes, harissa lamb-stuffed courgettes and more courgette recipes.
I love to smush the cooked courgettes up – including the skins – and spoon the warm pulp over a cool garlic and tahini flavoured soured cream for maximum contrast. Serve with warm flatbreads for scooping.
Blackened courgette smash recipe
Ingredients
Nutrition
-
½ lemon
thinly sliced, then the slices quartered and any seeds removed, plus 1 tbsp of juice
-
2 garlic cloves
crushed to a paste
-
4 large courgettes
-
1 tbsp mixed seeds
-
½ tsp sumac
-
½ tsp dried mint
-
½ tsp pul biber
-
olive oil
for frying
-
200g soured cream
-
100g tahini
-
small handful of mint leaves
TO SERVE
- extra-virgin olive oil and flatbreads
Nutrition: per serving (6)
- kcal256
- fat22g
- saturates6g
- carbs5g
- sugars4g
- fibre4g
- protein8g
- salt0.1g
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Method
-
step 1
Combine the lemon juice and garlic in a small bowl.
-
step 2
Light the barbecue and allow the flames to die down so you have hot glowing coals. Put the courgettes on the grill directly over the coals and cook for 15-20 mins, turning occasionally, until soft and blackened.
-
step 3
Toast the mixed seeds in a dry frying pan, stirring often. Remove from the heat, tip into a bowl and combine with the sumac, dried mint, pul biber and a pinch of salt.
-
step 4
Heat 2 tbsp of oil in the same frying pan and cook the lemon pieces for a few minutes until golden brown.
-
step 5
Whisk the garlic and lemon mixture with the cream, tahini and a pinch of salt until you have a smooth sauce. Spread over a serving platter.
-
step 6
Once the courgettes are ready, remove them to a large plate or bowl and mash into large chunks using a fork. Tip the them over the sauce, including any juices. Scatter over the fried lemon pieces, seed mixture and mint leaves, then top with a drizzle of extra-virgin olive oil. Serve with warmed flatbreads for scooping.
More ways with courgette
Authors
Helen Graves
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