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Melting Cheese Courgettes

We are nearly to that point of the summer when zucchini is at its prolific peak. Here is a fabulous and fast way to prepare it — cooked on the grill and tossed with salty Parmesan cheese and tangy lemon zest. YUM! A lovely accompaniment to any grilled entrée, this is a very versatile recipe: we might toss in some fresh herbs or chopped sun-dried tomatoes next time. Although perfect for warm-weather cooking, we see ourselves happily making these little jade batons year round!

Melting Cheese Courgettes

1 tbs. olive oil
4 courgettes (zucchini), halved crosswise and cut into quarters
handful of grated Parmesan
zest of 1 lemon

In a large bowl, toss the zucchini with the olive oil, salt and pepper. Heat the grill or a griddle pan and cook them 3-5 minutes preside, until softened and golden. Transfer to a serving bowl and toss with the Parmesan and lemon zest. Drizzle with a little more olive oil, if you like.

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