You will need a ridged grill pan or chargrill for cooking the zucchini. Eat at room temperature as a summery salad.
6 zucchini, ends trimmed, cut into long strips
1-2 tbsp extra virgin olive oil, plus extra for dressing
1 fresh red chili, seeded,
finely chopped (or 5 tsp dried chili flakes)
sea salt and freshly ground black pepper
½ lemon, juice only
handful fresh mint, roughly chopped
handful fresh basil, roughly chopped
Toss the zucchini strips in a bowl with the olive oil (just enough to coat the zucchini), chili, sea salt and freshly ground black pepper.
Heat a ridged grill pan until smoking hot and griddle the zucchini in batches, about four minutes per side, being careful not to crowd the grill pan.
They should be tender, but with a crunch to them in the middle.
If the strips are not quite cooked, leave them on the grill pan for longer, but watch the heat as you don't want them to burn.
Don't be tempted to move the zucchini while it is cooking or you won't get the chargrill marks across the flesh. Drain on kitchen paper.
Toss the griddled zucchini in the lemon juice, mint, basil and a good slug of your best extra virgin olive oil.
Recipe adapted from: Good Food