Another Good Zucchini/Courgettes Recipe

Photograph by John Bougen & Julie Le Clerc

I know you are all drowning in zucchinis by now and looking for fresh inspiration and this really hits the bill

It's a recipe from one of my favourite books

"Taking Tea in the Medina" by Julie Le Clerc.

It is an exotic exploration of the middle east with sumptuous photography.

Having said that though, it is a book I reach for often for although it is incredibly exotic, the recipes are easy and execute perfectly. I have never had a "fail to delight".

After Stephanie Alexander's Cooks Companion, this is the other book that I highly recommend.

The "Meatballs with Sour Cherry Sauce" is a firm favourite and I make sure I bottle cherries in season for just this recipe.

"Jewelled Rice" is a cacophony of colour on a plate and always makes my guests feel special.

I've already told you about the divine "Rose Petal Jam" in another post but can you imagine little "Rose Water Meringues" nestled in delicate pink rose petals and sprinkled with little jewels of pomegranate? Heavenly!

BUT....back to the zucchini...

so basically cut the zucchini on the diagonal fairly thick, about 2cm.

Using a mortar and pestle, grind 3 cloves of garlic, 3 tabs of fresh mint leaves with sea salt and ground black pepper. The recipe also called for 1 teas of dried mint which I didn't have so I substituted with dried parsley. Once you have a smooth paste blend in about a quarter of a cup of olive oil. Toss the zucchini in this mix and bake in a baking dish in the oven until tender...roughly 20 mins-ish.

The combination of mint with the zucchini....

SENSATIONAL!

and we can face them again.