Our courgette (zucchini) plant is producing lots of young courgettes at the moment. I harvest them quite small (approximately 10 - 12cm). Courgettes are so versatile, picked young and small, they are crunchy and can be eaten raw. When griddled, they turn sticky and sweet and are delicious.
In this salad, I griddle half the courgettes and leave the remaining half raw. That way, you get two distinctly separate flavours and textures with one vegetable. If using store bought ones, try a small piece of your raw courgette first to see if they work for you, otherwise just griddle the whole lot of them.