Chimichurri Zucchini: Flavorful Grilled Courgettes Recipe

• 4
  courgettes
  thickly sliced
• 2
  tbsp
  olive oil
• sea salt & freshly ground black pepper
• to serve: zest of 1 lemon

CHIMICHURRI

• 30
  g
  parsley
  finely chopped
• 3
  garlic cloves
  minced
• 1
  red chilli
  seeds removed and finely chopped
• 1
  tsp
  dried oregano
• 2
  tbsp
  red wine vinegar
• extra virgin olive oil

1. Make the chimichurri first. In a small bowl combine the chopped parsley, minced garlic, finely chopped red chilli, dried oregano, red wine vinegar and a generous pinch of salt and black pepper. Pour enough extra virgin olive oil over the mixture to just cover the herbs and stir well. You can pulse this briefly in a food processor, but leave some texture rather than blending to a paste. Taste and adjust seasoning with more vinegar or salt if needed.

2. Preheat your grill to medium-high, or prepare a hot barbecue. Arrange the thick courgette slices on a grill tray, brush both sides with olive oil and season with sea salt and freshly ground black pepper. Grill for 2–3 minutes per side, until tender and golden.
3. Spoon a layer of chimichurri across the base of a large serving dish. Arrange the grilled courgettes on top, then grate the zest of one lemon over the dish and finish with a final crack of black pepper. Serve immediately.