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Carpaccio di zucchine e rucola (Courgette carpaccio with rocket salad)

From Pasquale Amico, chef at Amico Bio amicobio.co.uk
Picture from flickr.com/photos/miggidymits/
Serves 2

juice of a small lemon
salt and pepper
4 tbsp organic extra virgin olive oil 
1 medium-sized courgette
15g rocket salad

Place the lemon juice in a bowl, add a pinch of salt and pepper, pour in the oil and whisk until all is amalgamated. Set to one the side.

With a mandolin, slice the courgette thinly, place in a bowl and season with salt and pepper. Add some lemon dressing and mix well. Place the courgette on the plate starting from the side to the centre, forming a ring.

Place the rocket salad in a bowl, season with salt and pepper, and add the lemon dressing. Place on top of the courgette in the middle and serve.

Summer tacos with courgette and corn

From Mexican Food Made Simple by Thomasina Miers (Hodder & Stoughton).
Picture from http://www.aestheticsandgastronomy.co.uk/
Serves 4

2 tbsp olive or vegetable oil 
2 small shallots, finely chopped
1 clove garlic, chopped
corn kernels cut from a cob
1 green chilli, finely chopped
700g courgette, cut into small dice
1 tbsp chopped mint
1 tbsp chervil, chopped
juice of ½ lime
sea salt and black pepper
crumbled feta, to serve (optional)

Heat a heavy-bottomed frying pan and add the oil. When it is hot, add the shallots, garlic, corn, chilli and courgette. Fry, stirring all the time, until the vegetables are gently coloured on all sides and the onion is translucent. It is delicious if the courgette still has a little bite. Stir in the herbs, squeeze over the limes and season to taste. This is really good sprinkled with a little crumbled feta.