Griddled Baby Courgette Bruschette

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Nothing could be simpler! These deliciously sweet baby courgettes sit neatly on a base of crisp ciabatta bread with a tangy mint dressing poured over which soaks into the bread. Try substituting an olive or sun dried tomato ciabatta bread for a truly Mediterranean taste. You can use fully grown courgettes sliced thinly lengthways if you can’t get hold of baby courgettes.


  • 200g baby courgettes
  • ½ ciabatta


  • 3 tablespoons olive oil
  • 1½ tablespoons white wine vinegar
  • 1 clove garlic, crushed
  • 1 red chilli, finely chopped
  • 2 sprigs fresh mint, chopped


  1. Heat a ridged griddle pan or a lightly greased frying pan. Top and tail the courgettes and slice in half lengthways. Place in the pan and cook for 2-3 minutes on each side until tender.
  2. Meanwhile cut the ciabatta in half lengthways and then each half into two. Lightly toast or grill the bread. To make the dressing combine all the ingredients and mix well.
  3. Arrange the courgettes on the toasted bread and drizzle over the dressing. Either serve straight away or leave for up to ½ hour to allow the bread to soak up the juices.

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