Spanish Garlic Courgette
Spanish Garlic Courgette | Calabacin Al Ajillo
Ingredients
- 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
Instructions
- 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.