Spanish Garlic Courgette | Calabacin Al Ajillo

Spanish Garlic Courgette

Spanish Garlic Courgette | Calabacin Al Ajillo
Servings 4


  • 3 tbsp extra virgin olive oil
  • 1 tsp sea salt
  • 2 courgette
  • 6 cloves garlic
  • 3 tbsp fresh parsley 15 grams
  • sea salt & black pepper, to taste for seasoning


  • Cut 2 washed courgettes into thick (1/2 inch/1.25 cm) rounds thick, Sprinkle them with sea salt on both sides, then add to a colander, let them rest for 30 minutes
  • Roughly chop the garlic and parsley.
  • Brush off any excess salt off the courgette rounds and then pat dry using paper towels. Season with black pepper.
  • Fry batches of the courgette over a medium heat using the olive oil. Fry for around 5 minutes turning halfway through. Transfer to a paper towel to drain any excess oil.
  • Once all of the courgette has been cooked, transfer to a warm serving plate.
  • Using the same pan, heat the garlic/parsley mixture over a low heat for around a minute. Spoon over the courgette rounds and serve.