Courgette time is here! (Zucchini) Vegan

 Zucchini are in full swing on the allotment. Today I was chatting with a neighbour, discussing ideas for zucchini and I suggested this. Zucchini alla Scapece, this is my all-time favourite way to prepare zucchini (courgettes). It is a Napolitan speciality, served cold, and can be served as a side dish or as a starter.

Ingredients:

1 or 2 courgettes per person depending on size

Finely chopped garlic

Torn mint leaves or basil if you prefer

Olive oil

Plain flour

Vinegar or lemon juice

Salt and freshly ground pepper (or chilli flakes)

Method:

Slice the courgettes lengthways, about 1/4 inch (5mm) but if large courgettes slice across into discs.

Spread them out and sprinkle them with salt, cover them with a tea towel or cling film and allow the salt to draw out some of the moisture for 10-20 minutes.

Heat a large frying pan over medium heat with some vegetable or sunflower oil.

In batches, start to dip the courgette slices in the flour coating both sides and lay carefully in a single layer in the pan.

Fry till evenly golden on both sides turning occasionally.

Remove and allow to drain any excess oil onto a plate with kitchen towel or into a sieve.

Continue until all the courgettes are cooked then allow them to cool.

Take a dish about 2 inches (5cm) deep then line the bottom with a single layer of courgettes.

Sprinkle a little of the chopped garlic, some of the torn herb leaves, a twist of pepper and a little drizzle of olive oil over the layer.

Continue this layering till all the courgettes are used.

Finally, drizzle the top layer with some vinegar or lemon juice, don't worry about using too much as the zucchini will absorb quite a bit.

Place a plate on top to weigh it down and place it in the fridge till time to serve.

When ready to serve you can turn out into a serving dish. Using a sharp knife cut a portion and put it on a plate with either another little vinegar or a wedge of lemon.

N.B. You will notice in the final preparation I don't add any salt, as the courgettes were already salted in the first steps.