Sophie Grigson's Zucchini Alla Poverella

1. Slice the courgettes thinly, pile into a colander set over a plate or bowl and sprinkle with salt.   Mix and leave to drain for at least half an hour.

2. Pat courgettes dry on clean tea towels or kitchen paper. Heat the olive oil in a wide frying pan.   Add the courgettes and fry over a brisk heat, turning and stirring constantly, until well browned.  

3. Just before they are done, throw in the garlic and let it sizzle for a few seconds.   Scrape all out into a bowl.   Add lemon juice, ripped up mint and pepper.   Mix and taste.   Adjust seasonings as required.   

4. Serve with a few fresh mint leaves scattered over them.