Melting cheese courgettes

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• 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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• cakeanyone?

  13 February 2009

  cakeanyone? 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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• Victoria

  18 April 2010

  Victoria rated and commented on this recipe

  

  This went FAB with Hugh F-W's herb roast chicken and the cous cous and beetroot dish on the Good Food website. I cooked two large courgettes for two adults and two children and it wasn't enough as this is one tasty dish!

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• Carolyn

  15 June 2010

  Carolyn rated and commented on this recipe

  

  Picked our first courgettes of this season and could not have done anything better with them. This dish is superb. We had it with pan fried sea bass (and a nice bottle of Sauvignon Blanc) a true classic. Will be trying it on all our friends.

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• westy

  03 July 2010

  westy rated and commented on this recipe

  

  much nicer than we thought and a nice idea for first home grown courgettes of the season

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• YumYum

  22 July 2010

  YumYum rated and commented on this recipe

  

  Gorgeous simple side dish! Did the baked version, was lovely and creamy and being lemony worked well with fish. Will be doing it again!

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• pleasantpicnics

  19 August 2010

  pleasantpicnics rated and commented on this recipe

  

  This is one of my favourite recipes on BBC Good Food. Really tasty. The flavours are so complimentary. A fab way to cook this vegetable.

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• RUTH

  09 May 2011

  RUTH rated and commented on this recipe

  

  Lovely tasty & simple recipe, this is one of the best ways to enjoy eating courgettes.

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• ChefJulieLee

  13 October 2011

  ChefJulieLee rated and commented on this recipe

  

  Made this the other night and was ok...but for some reason it came out watery! i think possibly because i fried them and lots of water came out..not sure...plus it was a little bitter but could have been just the courgetts...will try it again some other time and grill them with less lemon zest.

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• skattikat

  09 February 2013

  skattikat rated and commented on this recipe

  

  Amazing and so tasty. Even my teenager loved this and she hates courgettes

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Ingredients

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

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Difficulty and servings

Easily doubled

Preparation and cooking times

Prep 5 mins

Cook 10 mins

Vegetarian, Super healthy

Ingredients

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

Per serving

100 kcalories, protein 5.0g, carbohydrate 2.0g, fat 8.0 g, saturated fat 2.0g, fibre 1.0g, sugar 2.0g, salt 0.16 g

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