Cut the zucchinis in half and toss with a little oil, salt and pepper.

Heat a barbecue, or ridged grill pan, to a good high heat and quickly grill the zucchini halves on each side to produce nice golden grill marks.

Allow the zucchini halves to cool, and then cut the halves into small chunks about the same size as the button mushrooms.

Heat a little oil in a pan over a good high heat and then sear the mushrooms until they show patches of almost crispy gold here and there.

Turn down the heat and add the butter, garlic puree, and white wine. Sauté until the wine has mostly evaporated.

Finally, add the zucchini pieces and the lemon juice, stir for a minute or two and add the shredded mint. Continue to cook until all is heated through then plate for service.