Ingredients    quantities are approximate

•  medium sized green and yellow courgettes, 1 of each
  
•  1 medium patty pan squash or 2 smaller ones (I used the white variety)
  
•  coarse sea salt
  
•  freshly ground black pepper   
  
•  juice of 1/2 lemon
  
•  handful of freshly chopped mint
  
•  olive oil
  
•  sunflower oil
  

Preparation

•  Slice the courgettes lengthways, 1/2 cm thick
  
•  Put the patty pan flat on the work surface and slice vertically, into 1/2 cm discs
  
•  Bring all the slices into a large bowl and drizzle with olive oil, toss them around, so the courgettes   are all slightly coated.
  
•  Use a griddle pan (is not a necessity, but makes it look nicer) and let it get rather hot.
  
•  Griddle the courgettes a few at a time on both sides 
  
•  When cooked through, bring them into a bowl.  
  
•  Squeeze a little lemon juice over the courgettes, a sprinkle of salt, black pepper and a drop of olive   oil. 
  
•  Finish all the sliced courgettes like this, but beware of too much salt.
  
•  Add the mint and toss.
  
•  Adjust the seasoning and lemon juice to taste
  
•   It can be kept in the fridge for a good couple of days, but you then need to cover with sunflower oil (don't use olive oil for this as it will be too bitter)