What to do with that glut of courgettes! At this time of year you may well have had your fill of courgette carpaccio, ratatouille and courgette pasta so here is an idea for preserving some of the surplus courgettes so that they can be enjoyed at a later date.


1 kg of yellow and green courgettes

3 – 4 sprigs of fresh thyme

2 – 3 cloves of garlic, sliced

1 unwaxed lemon, zest and juice

500ml good quality olive oil

salt and pepper to taste


  1. Wash and trim the courgettes, then slice lengthwise to roughly 5mm width. you can do this by hand or on the second setting of a mandolin.
  2. Place in a bowl, sprinkle with salt and pepper, a sprig of thyme, a squeeze of lemon juice, salt and pepper and enough oil to coat.
  3. Cover and leave to marinate for at least an hour.
  4. Heat a large griddle pan until it is piping hot, if you have a double sided pan you should use the ridged side to cook the courgettes on.
  5. Gently layer the courgettes onto the pan and resist the urge to move them until they have completely sealed. Moving them to soon, or cooking on a pan that hasn’t reached optimum heat, will cause the courgettes to stick.
  6. Once cooked, turn and cook the other side. If your pan was hot it should only take about 2 – 3 minutes for each side, the aim is to seal the courgettes rather than cook.
  7. Once done, carefully place the courgettes into a clean and sterilised Kilner jar and repeat the process with the remaining courgettes.
  8. As you fill the jars with courgettes layer with thyme, salt and pepper, lemon zest and garlic cloves.
  9. Once full, top up with olive oil and a squeeze of lemon juice, seal and give the jars a good shake and leave to marinate at the back of a fridge for at least a week. I find that these will last a couple of months when stored in the fridge unopened.
  10. Serve at room temperature with plenty of crusty bread and crumbled goats cheese.

Wine Match:

The wine match will depend on how you ultimately serve the courgettes. However if you follow my suggestion of bread and goats cheese than I recommend the ‘S’ Blanc from Domaine de Saumarez to complete the smokiness and herby character of the courgettes and the tanginess of the cheese.

A small, 11ha, organic domaine found on the outskirts of Montpellier in the little know AOP of Murviel-les-Montpellier. The domaine is owned by husband and wife team, Liz and Robin Williamson part of the Outsiders group, they are of New Zealand and British heritage.

This is a lovely wine, herby, aromatic with hints of warm citrus fruits, green olive and notes of the garrigue. A combination of Grenache Blanc, Marsanne and Roussanne. Hand picked with a slow fermentation, producing an elegant wine to be savoured.