INGREDIENTS (makes 2 portions):
a sprinkle of parmesan cheese
a sprinkle of celery leaves
a dash of olive oil
salt and black pepper, season to taste
optional: sriracha powder
Quantities depend on taste and also how big the courgettes are. Mine were two large courgettes and I did two batches in the Le Creuset 26cm Square Cast Iron Grill (get from Amazon here). I use this grill because the cast iron heats up and stores more energy allowing me to create those beautiful grill marks.
Wash and dry the courgettes and slice them at an angle.
Add them to a mixing bowl, add olive oil, salt and pepper to taste. If you prefer them a little spicy, add sriracha powder to taste.
Heat up an oiled grill and place the courgettes in.
Let them cook a few minutes, turning them over when you see the griddle marks formed and that they have cooked half way.
Cooking time depends on preference, I don’t like mine too soft.
Remove from the grill and place them on a plate.
Sprinkle chopped celery leaves or preferred herb, and parmesan. I do not buy grated parmesan, I like to buy a block and grate some fresh when I use it.
Add freshly ground pepper to taste and serve.