I had my head turned by fried courgettes while watching Stanley Tucci eat spaghetti alla Nerano (on Searching for Italy). So much so, in fact, that I went so far as to book a table at Lo Scoglio da Tommaso in Nerano while I was in Italy last year, only to be thwarted by a broken-down car. Still in search of the pleasure, my husband, Hugh, made that pasta when we got back home, and we slapped our thighs in amazement that so much flavour and pleasure could be achieved by frying courgettes until bronzed. I’ve been using them in all sorts of ways ever since and this is hands down my favourite.Fried courgette, black bean and goat’s cheese tacosPut on a good album or podcast while you’re frying the courgettes, because, once you start, you need to keep your eye on them. Soft corn tortillas can be found in larger supermarkets and online; if you can’t find them, use small wheat ones instead.Prep 10 min
Cook 40 min
Serves 2-3Rapeseed oil
800g courgettes (3-4 medium ones), trimmed and cut into 5mm-thin coins3 garlic cloves, peeled and minced
1 400g tin black beans, drained and rinsed1½ tbsp chipotle paste – I like Gran Luchito1 tsp fine sea salt
