Mobile-nav
Menu
Bbc-logo Starburst Visit Homepage >

Courgettes with mint & ricotta

This quick, simple dish makes a lovely side dish for fish or a stand-alone lunch served with toasted sourdough

  • Prep: 10 mins
    Cook: 30 mins
  • Serves 4
  • Easy
  • Serves 4
  • Easy
  • Calories 134
  • Carbohydrates 3
  • Saturated Fat 4
  • Sugar 3
  • Protein 4
  • Fat 11
  • Fibre 2
  • Salt 0.1

Nutrition per serving

  • Calories 134
  • Carbohydrates 3
  • Saturated Fat 4
  • Sugar 3
  • Protein 4
  • Fat 11
  • Fibre 2
  • Salt 0.1

Ingredients

  • 2 tbsp olive oil
  • 2 tsp unsalted butter
  • 4 large courgettes (we used a mixture of green and yellow), sliced
  • zest and juice 1 lemon
  • pinch of chilli flakes
  • 70g ricotta
  • extra virgin olive oil, for drizzling
  • handful mint leaves, picked and roughly chopped

Method

  1. Heat a large, heavy non-stick frying pan or cast-iron skillet over a medium heat. Heat 1 tbsp of the oil and 1 tsp butter together and add half the courgettes in one layer. Cook for 2 mins, then turn the heat down to medium-low and cook for 5 more mins untouched, until the underside has a nice colour. Flip the courgettes, then grate over some lemon zest, pour over half the lemon juice and season with salt, pepper and chilli flakes. Cook for a further 5 mins or until very tender. Repeat the process with the remaining slices of courgette.

  2. Transfer to a platter and top with spoonfuls of ricotta. Drizzle over some extra virgin olive oil and scatter over the mint to serve.

Suggested recipes from this collection...