There is always something left in the fridge at the end of the week that looks like it’s about to go bad but hasn’t yet … this week it was courgettes.
I’m courgetted-out so I made a dip:
Lemon / Lime juice
Extra Virgin Olive Oil
Greek Yoghurt (optional)
Salt & Pepper
Get the chopped garlic heating up in the oiled skillet or frying pan as you slice the courgettes into quarters lengthways and pop them in. Grilling or roasting will work too, obviously. Add a tbsp of water if they need help softening in the frying pan but you’re done adding oil.
Let them cool slightly (or don’t if you’re impatient) and then blend or mash according to what you have available. Add a couple of tbsp olive oil, season with salt & pepper, add some lemon or lime juice and then add the greek yoghurt until the mixture is at a consistency you like.
After making the dip I read somewhere of grating the courgettes, cooking them and then just stirring into yoghurt like a tzatziki. Sounds good too!