Poached Courgettes with Parsley

Each evening in Italy we started our meal with a bowl of salad.  I loved that the selection of vegetables were simply but beautifully prepared and tasted so fresh.   My favourite dish was the courgettes.  They tasted so very courgette-y!   Knew I’d be preparing them in the same way once I returned home.  And with a garden exploding with courgettes, that’s exactly what I’ve been doing.  Almost every day, in fact.

With a dish this very simple, it’s important that the courgettes are very fresh and aren’t too large.  Also, if you have a special bottle of olive oil, this is good time to use it.

Poached Courgettes with Parsley

(serves 4 as a side)

3 smalll-ish courgettes (not baby ones but not big fat ones either)


Extra virgin olive oil (the best you have)


  • Add the whole courgettes to a pan of cold well salted water.  Bring to the boil and simmer for 2 minutes.  Drain the courgettes and run under cold water so they don’t cook any more.
  • Slice the courgettes lengthways then into 0.5cm pieces so they are little semi-circles.
  • Toss with a good glug of olive oil and gently toss with the parsley.
  • Keeps well in the fridge for a couple of days.

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