18 small zucchini
4 garlic cloves, chopped
Maldon salt and freshly ground black pepper
extra virgin olive oil
Preheat the oven to 220°C/425°F/Gas 7.
For six
Pound the garlic and a generous pinch of salt together in a pestle and mortar until you have a paste. Add olive oil until you have a smooth consistency.
Trim the ends of the zucchini to where the seeds start, cut in half lengthways and arrange cut side up on a baking tray. Smear the garlic and oil paste over each of the zucchini with your hands. Sprinkle the black pepper over them – you will not need salt at this stage as it is already in the paste. Bake in the preheated oven for 20 minutes.