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Mini Courgettes with Cumin & Sumac Dressing

Happy St Patricks Day! I’d like to say I had made something green for the occasion but truth be know I have been too busy and away in Sydney on business so have not been near the kitchen all week. I did manage to don a green dress today though in honour.

Aren’t these courgettes such darlings, I couldn’t resist buying them from the farmers market when I saw them. It would have been a shame to chop them up too and looses their cuteness so I just sliced them down the middle and fried the flat side on a griddle. I did not cook both sides because they are so small it was sufficient to just cook the one side and it mean they kept their crunch and colour too. I mixed all the dressing ingredients together and poured it over the courgettes while they were warm and served them immediately. They are a perfect side dish for any meat or fish.

Ingredients – Dressing

  • 1/4 cup olive oil
  • juice of 1 lemon juice
  • 1 tsp sumac
  • 1 tsp cumin seeds
  • 1 clove garlic, finely chopped
5 Comments Post a comment
  1. How charming… I love these pretty miniature courgettes. Always wonderful to have new ideas for vegetarian sides.

    March 17, 2011
  2. Thank you so much for posting this. I *just* remembered I bought some pretty little courgettes like these on Sunday which are now languishing in some forgotten corner of the fridge. I would have totally failed to eat them had it not been for this! Off I go, thanks for the reminder/inspiration 🙂

    March 17, 2011
  3. Simple deliciousness. It seems there are never enough ways to enjoy zucchini or any summer squash, really. I will save this recipe for later in our Minnesota summer when zucchini are so abundant, gardeners drop bags of them off on neighbors’ doorsteps in an effort to get rid of them.

    March 17, 2011
  4. Delicious…sumac & lemon & yes they are such cute little zucchini 🙂

    March 17, 2011
  5. They look so cute…..and tasty! Would be lovely on other greens too (given what a flop my courgette were this year!)

    March 18, 2011

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