Slice the courgettes thinly (3 or 4 slices together should make about a cm) and spread out on a tray or large plate. Overlapping is fine.

Sprinkle the salt all over the courgettes and leave for at least 30 minutes (ideally covered with an upturned tray - for hygiene purposes).

Preheat the oven to moderately hot (gas mark 6).

Carefully move to the sink and tip all the liquid off - then using a paper towel, blot the courgettes dry.

Spray a large non stick baking tray with a bit of oil, then (making sure the courgette slices are dry), place in a single layer (a few overlaps are fine). Repeat with another tray if necessary.

Spritz the courgettes with a bit of oil, then sprinkle the garlic and black pepper over them. Bake for 15 minutes, then check and carefully turn over.

Set a timer and check them regularly - they should be brown and crisping, but can quickly become overdone. The time will depend on how much liquid you remove, the thickness of the slices and how good your oven is.

Remove from the oven and enjoy!