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1. Heat olive oil in a large non-stick frying pan or, if griddling. Rub the courgettes in the oil, season, then fry or griddle for 3-5 mins on each side until softened and golden. Transfer to a serving bowl, then toss with the parmesan, lemon zest and plenty of black pepper. Drizzle with an extra drizzle of olive oil, if liked. Try serving with grilled chicken or fish.

Per serving

100 kcalories, protein 5g, carbohydrate 2g, fat 8 g, saturated fat 2g, fibre 1g, salt 0.16 g

Latest comments and suggestions

• Lesley

  13 January 2008

  Lesley rated and commented on this recipe

  

  A great example of "simple but good", the parmesan really pepped up the courgettes.

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• sylvie

  13 February 2008

  sylvie commented on this recipe

  A great tasty way to use up the glut of courgettes I grew in my greenhouse last year!

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• nellyj

  03 May 2008

  nellyj rated and commented on this recipe

  

  Absolutely delicious - the lemon jest makes this so light and refreshing.

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• catbail

  06 August 2008

  catbail rated and commented on this recipe

  

  I made the oven version - delicious, a great way to perk up a simple chicken or fish dish.

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• miss.moss

  03 February 2009

  miss.moss rated and commented on this recipe

  

  Made this the stove-top way, had a little too much oil due to scaling of the recipe, but it was good anyway. What temp & time is suggested for baking a bit in the oven?

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• Sian

  11 February 2009

  Sian commented on this recipe

  I am making the baked version tonight as a side to pork escalopes, but I will add a chopped red onion to it.

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• sarah

  13 February 2009

  sarah rated and commented on this recipe

  

  Made a nice change. I didn't have a lemon but it definitely needs it to zing it up.

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• max, newcastle

  10 April 2009

  max, newcastle rated and commented on this recipe

  

  Gorgeous, gorgeous, gorgeous! Served with pan fried lemon sole and home grown spinach cooked with cream and a touch of garlic made this Good Friday meal so special. Yum.

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• Heidi

  13 May 2009

  Heidi rated and commented on this recipe

  

  I didn't have any parmesan so used a vintage cheddar instead. Surprisingly tasty.

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Ingredients

• 1 tbsp olive oil
• 200g baby courgettes , halved lengthways (or 4 ordinary courgettes, sliced thickly)
• handful of parmesan , finely grated
• zest 1 lemon

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Difficulty and servings

Easily doubled

Preparation and cooking times

Prep 5 mins

Cook 10 mins

Super healthy

Ingredients

• 1 tbsp olive oil
• 200g baby courgettes , halved lengthways (or 4 ordinary courgettes, sliced thickly)
• handful of parmesan , finely grated
• zest 1 lemon

Per serving

100 kcalories, protein 5g, carbohydrate 2g, fat 8 g, saturated fat 2g, fibre 1g, salt 0.16 g

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