Twenty minutes, one pan, and still nothing that tastes like leftovers. The trick is getting the pan hotter than feels sensible.
Courgette has a poor reputation because it usually lands on the plate as mush. The reason is almost always the same: too full a pan, too low a heat. The vegetable steams in its own water instead of frying, and goes soft rather than crisp.
The fix is uncomfortable but simple. The pan has to be hotter than feels right, and the slices must not touch. The rest — lemon, mint, a little chilli — is only an addition to something that already works on its own.
A side for 2 to 4, or a main with bread for 2.
Cut the courgettes into slices 1 cm thick, spread on kitchen paper, salt lightly and leave 10 minutes. Then pat dry.
Heat a large pan, ideally cast iron, with no oil until it smokes faintly.
That feels too hot. That is exactly where it should be.
Lay in the courgette in batches, without the slices touching. Fry 2 minutes without moving them, until a dark crust forms, then turn.
Once both sides have colour, add olive oil, chopped garlic and chilli flakes and fry 30 seconds until the garlic smells sweet.
Take off the heat and toss with lemon juice, lemon zest and roughly chopped mint. Season with salt and pepper.
If water is standing in the pan afterwards, either the pan was too full or the courgette was not patted dry enough.
