- 3 or 4 courgettes
- 1 or 2 lemons
- salt
- black pepper
- chopped parsley
- 1 tbsp extra virgin
olive oil
- 1 clove garlic, chopped
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- Wash the courgettes
well.
- Thinly slice them
(slices should be 2 millimetres thick, but no more).
- Prepare a marinade
with the juice and pulp of one or two lemons (depends on their
dimensions), salt, black pepper, garlic, parsley and olive oil.
- Put a layer of courgette
slices in a bowl and pour a little of the marinade at the top,
do the same for all the layers of zucchini slices. Keep the bowl
in a cool place and let it rest for 6 to 8 hours, occasionally
pouring some of the lemon marinade on the top layers of the courgettes.
- When you are ready
to eat, grill the courgettes for a couple of minutes (until they
become tender)
- Keep the marinade
and use it as a dressing for the grilled courgettes..
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