The addition of mint to this dish brings a wonderful freshness to the courgettes and as it takes less than 15mins it a great quick dinner straight from the veg patch, I like to use Pecorino but a aged Manchego is another great sheeps cheese that works well you could use Parmesan if you have that handy

Quantities given are just guidelines as its a recipe which every family will adapt to suit there tastes  add more/less garlic/oil/cheese/mint according to taste.

Ingredients
2 large courgettes
1-2 garlic cloves
100-200ml extra virgin olive oil
500g  Linguine
100g pecorino or a good Manchego ,grated
Salt and black pepper
A good  sprig of fresh mint, leaves torn into little bits

Wash and slice the courgettes into 2-3mm thick rounds. Peel the garlic. For a milder flavour, crush it with the back of a knife so it splits, but remains whole. For a stronger flavour, slice. Bring a large pan of water to the boil in preparation for the spaghetti.

Fry the garlic gently in the olive oil over a medium heat until fragrant, then use a slotted spoon to scoop it out – it will burn otherwise and turn bitter.

Working in batches, fry the courgette discs on both sides until they have become lightly blistered and golden, then use a slotted spoon to lift them on to kitchen towel to blot. Sprinkle lightly with salt and keep the remaining oil in the pan.

Once the water is boiling, add salt, then the spaghetti and cook until al dente. Either drain the spaghetti – keeping some cooking water – or use tongs to lift it directly into the frying pan and toss in the leftover courgette oil it will sizzle

Tip the glistening spaghetti into a warm dish or bowl

add half the cheese, a grind of black pepper and most of the ripped mint and toss.

Arrange the courgettes on top and finish with the rest of the cheese and mint. like lots of wonderfully tasty Italian food this is not the most elegant food but it is fantastically full of flavour