The reason for this is probably courgettes’ high water content, which tends to make them, well, watery. There are plenty of ways to combat this – frying and grilling are two examples – but we actually use it to our advantage here, cooking the courgettes slowly in their own juices, making them fantastically soft and enhancing their flavour by a long soak with fried garlic. (And in the process, we also managed to win over our two courgette-iffy colleagues, we’re happy to announce.)
The courgettes are very good hot, but are even better after 15 minutes or so, or even at room temperature, once the flavours have had a chance to get to know each other. Make them a day in advance, if you want to get ahead; just hold off on adding the basil until you’re ready to serve.
Serves four as a side or mezze
85ml olive oil
6 garlic cloves, finely sliced
1 tbsp rose harissa
1 red chilli, finely chopped
½ preserved lemon, finely chopped, discarding any pips (10g)
1½ tbsp lemon juice 1kg courgettes, finely sliced
10g basil leaves, roughly torn
salt
- Place a large, non-stick sauté pan on a medium-high heat with the oil and garlic. Gently fry for 4 minutes, stirring often, until soft, golden and aromatic. You don’t want the garlic to become at all browned or crispy, so turn the heat down if necessary. Remove 3 tablespoons of oil, along with half the garlic, and transfer to a small bowl with the harissa, chilli, preserved lemon and lemon juice. Stir together and set aside.
- Return the pan to a high heat and add the courgettes and 1¼ teaspoons of salt. Cook for 18 minutes, stirring often, until the courgettes are very soft, but are still mostly holding their shape (you don’t want the courgettes to brown, so turn the heat down if necessary). Stir through half the basil and transfer to a platter. Spoon the harissa mixture over the courgettes. Leave to sit for 15 minutes, then sprinkle with a pinch of salt and finish with the remaining basil.
