A mid-summer dish this, when zucchini are zingy and the tomatoes ripe and sweet.
The squeeze of lemon adds the third dimension.
The inspiration for this recipe comes from one of my food heroes, Nigel Slater, in his cookbook, TENDER.
The courgettes and tomatoes should retain their brilliant summer colours.
Resist overcooking, in other words!
for 2 or 3
4 courgettes
3 tbs olive oil
3 medium tomatoes
small handful basil leaves–roughly torn
juice of half a lemon
salt and pepper
Halve the courgettes length-wise and halve them again–then slice them into not too large chunks [see the photo above].
Roughly chop the tomatoes.
Heat the oil in a largish pan and add the zucchini/courgettes.
Cook them gently until they begin to soften–7 to 8 minutes.
Add the tomatoes, basil and lemon juice.
Season to taste with salt and pepper.
Cover and cook for about ten minutes to allow everything to get friendly.
For lunch it made a pretty picture lying alongside an omelette.
This is going to feature often for the rest of the summer!
Robin Ellis 