Courgettes With Dill Weed

This is a dish that I put into a pita bread and eat, at my desk. Really it is a side dish. It is another very healthy option that has lots of flavour, its not just a plain, bland vegetable dish.

Courgettes with Dill Weed

Your will need;

A grill
A flat baking tray
1 kilo of courgettes, sliced ever so thinly
Juice of 1 lemon
3 – 4 cloves of garlic
25 – 30g of dill weed
Salt according to taste
1 tablespoon of olive oil and enough to either spray or drizzle onto the courgettes

It’s up to you of course, but I tend to remove all the dark green skin off the courgettes using a potato peeler. So I am left with a lighter coloured courgette. I find that sometime this dark skin can be slightly bitter, so I peel it off.

Once you have sliced your courgettes as thinly as possible then, start placing them onto your tray as tightly together as you can. Spray with olive oil and season as you wish.

Each side should take approximately 3 minutes, depending on how thin you managed to slice your courgettes. Keep checking. When you turn over your courgettes, spray and season the uncooked side. If you are satisfied that both sides are cooked, place into your serving bowl.

Now with the garlic, most people tend to add it to the dish raw. However, I fry it off ever so slightly in a tablespoon of olive oil. Next I add the lemon juice to the garlic and stir it well, before pouring it all over the courgettes. Give it all a good stir again. Once the garlic and lemon are mixed in with the courgettes, garnish with dill weed and serve.

I always think this dish is best the next day, once it has absolved all the lemon juice and garlic, and has just come out of the fridge. Yum!

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