Spanish Garlic Courgette | Calabacin Al Ajillo

Spanish Garlic Courgette

Spanish Garlic Courgette | Calabacin Al Ajillo

  • 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
  1. 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

  2. Roughly chop the garlic and parsley.

  3. Brush off any excess salt off the courgette rounds and then pat dry using paper towels. Season with black pepper.

  4. 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.

  5. Once all of the courgette has been cooked, transfer to a warm serving plate.

  6. Using the same pan, heat the garlic/parsley mixture over a low heat for around a minute. Spoon over the courgette rounds and serve.