Melting cheese courgettes

Melting cheese courgettes

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(15 ratings)

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Cooking time

Prep: 5 mins Cook: 10 mins

Skill level

Easy

Servings

Easily doubled

This courgette dish is a perfect supper solution, and would go well with grilled chicken or fish

Nutrition and extra info

Additional info

  • Vegetarian
  • Healthy
Nutrition info

Nutrition per serving

kcalories
100
protein
5g
carbs
2g
fat
8g
saturates
2g
fibre
1g
sugar
2g
salt
0.16g

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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Method

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.

Recipe from Good Food magazine, June 2006

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Comments

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skattikat's picture
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Amazing and so tasty. Even my teenager loved this and she hates courgettes

chefjulielee's picture
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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.

spongemaker1's picture
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Lovely tasty & simple recipe, this is one of the best ways to enjoy eating courgettes.

pleasantpicnics's picture
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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.

yumyum280763's picture
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Gorgeous simple side dish! Did the baked version, was lovely and creamy and being lemony worked well with fish. Will be doing it again!

west1871's picture
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much nicer than we thought and a nice idea for first home grown courgettes of the season

midger's picture
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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.

vickpole's picture
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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!

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

ndowsoncatering's picture
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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.

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

tipsy1's picture

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

julianaiwg's picture
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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?

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

nellyj's picture
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Absolutely delicious - the lemon jest makes this so light and refreshing.

andreasylvie's picture

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

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

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