It is the end of August and courgettes are rather cheap and abundantly available right now. They are tasty, quick-growing and endlessly versatile, in fact, recipes for courgettes come in as many shapes and sizes as the squash itself. Varieties of this summer vegetable can range in size from small and long shaped to humongous or even round shaped. The colors vary from dark green to pale green streaked with cream or even bright yellow.
Seeing that these courgettes were freshly picked the same day I bought them at my favorite farm stand, I chose the green, smallish long ones to star in my fifth recipe for my "River Cottage Veg Everyday" series, the delightfully fresh Mediterranean-style "Marinated courgettes with mozzarella".
The most "difficult" part about this recipe, is cutting the courgettes into thin strips or rather slices. You have to sear the slices in a hot pan (I used my beloved grill pan) and then prepare a marinade with extra virgin olive oil (which I always get at our local oil mill in town), garlic, lemon (zest and juice from an organic lemon), sea salt, freshly ground black pepper and basil.
The courgette slices should marinate for about an hour at room temperature and just before serving tear up or slice some buffalo mozzarella (regular will do as well) and strew the marinated courgettes with the fresh cheese.
I have been making a similar recipe for years now, it is one of my most favorite appetizers or anitipasti of all times - so, I do not really consider myself to be all that impartial - but trust me whe I say, this is just a perfect (late) summer appetizer - it is fresh and tangy and you could showcase your very favorite bread alongside and then mop up some of the fabulous marinade - that´s why you should really use a good-quality olive oil for the marinade, it will make quite a difference in how this dish tastes like.
If you own the English edition of this vegetable cookbook, you will find the recipe on page 314 in the chapter on "Mezze & Tapas".