Thick strips of courgette develop browned, lightly smoky edges over high heat while staying firm inside. A fresh dressing of green olives, lemon and parsley gives the mild vegetable a little kick; toasted almonds add a crunchy finish.
Courgette has a soft, mild flavour and contains a lot of moisture. That’s why a quick cook over high heat works better here than slow frying: the outside browns before the strips turn limp. Cut the courgettes into strips about two centimetres thick and pat them dry after cutting. Place them in a hot grill pan with some space between them; if the pan is too crowded, they’ll release moisture and steam rather than char. A sturdy frying pan works too, though you won’t get distinct grill marks.
The dressing balances the flavours. Green olives are salty and savoury, while lemon juice and zest give the courgette a fresh counterpoint. Use pitted olives and taste the dressing before adding extra salt: salt levels vary by type. Parsley makes everything herby without overpowering the other flavours. The olive oil brings it all together and helps the dressing cling to the warm vegetables. Finely chop the olives for a dressing that’s easy to spoon over; crush them more coarsely if you prefer a bit more texture.
Courgette is most widely available in the Netherlands during the warmer months, but you can find it all year round. Choose ones that feel firm and have no soft spots. Small or medium courgettes are often more uniform in size, which makes them handy for this recipe. If you don’t have a grill pan, roast the strips on a hot baking sheet in a preheated oven; spread them out well and turn them halfway through. The edges will roast rather than develop pronounced grill marks.
Almonds add a dry, crunchy contrast to the soft vegetables and juicy dressing. Toast them in a dry frying pan and keep an eye on them: as soon as they smell fragrant and turn lightly golden, they can quickly become too dark. If you like, swap them for hazelnuts or pumpkin seeds, but don’t skip the crunch. Serve the courgette warm as a side with white beans, grilled fish or bread. It also works well alongside a platter of other grilled vegetables. Refrigerate leftovers in a sealed container within two hours and use within three days; the courgette will soften and the almonds will lose some of their crunch. Ideally, add the almonds just before serving.
Cut the courgettes lengthwise into strips about 2 cm thick. Pat them dry and toss with 1 tsp olive oil and a few turns of black pepper.
Heat a grill pan over high heat. Grill the courgette strips in batches, without crowding the pan, for about 3–4 minutes per side. Turn them when the underside has distinct brown grill marks; grill until the strips are tender but still firm. Transfer to a platter.
Meanwhile, toast the almonds in a dry frying pan over medium heat. Shake the pan regularly and remove them as soon as they turn lightly golden and fragrant. Leave to cool, then roughly chop.
Finely chop the olives and mix them in a small bowl with the lemon zest, lemon juice, parsley and 2 tbsp olive oil. Taste and add a little salt only if needed.
Spoon the dressing over the warm courgette and scatter the almonds on top. Serve immediately.
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