Courgettes with mint & ricotta
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Courgettes with mint & ricotta

By Rosie Birkett

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

Nutrition per serving

  • kcal 134
  • fat 11g
  • saturates 4g
  • carbs 3g
  • sugars 3g
  • fibre 2g
  • protein 4g
  • salt 0.1g

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.

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