Courgette & goat’s cheese ciabatta

Courgette & goat’s cheese ciabatta

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(4 ratings)

Prep: 10 mins Cook: 5 mins


Serves 2
Simple sandwiches to whip up as a speedy vegetarian supper or lunch

Nutrition and extra info

  • Vegetarian

Nutrition: per serving

  • kcal428
  • fat24g
  • saturates9g
  • carbs37g
  • sugars4g
  • fibre4g
  • protein17g
  • salt1.5g


  • 1 large courgette, halved and then cut into thin slices



    The courgette is a variety of cucurbit, which means it's from the same family as cucumber,…

  • 2 tbsp olive oil
    olive oil

    Olive oil

    ol-iv oyl

    Probably the most widely-used oil in cooking, olive oil is pressed from fresh olives. It's…

  • 1 ciabatta loaf, split down the middle and halved
  • 1 garlic clove, halved
  • zest and juice 1 lemon



    Oval in shape with a pronouced bulge on one end, lemons are one of the most versatile…

  • 75g soft goat's cheese
  • small bunch basil, finely shredded



    Most closely associated with Mediterranean cooking but also very prevalent in Asian food, the…

  • salad, to serve (optional)


  1. Drizzle the courgette slices with a little olive oil. Cook on a hot griddle pan (or in a frying pan) for about 2 mins on each side until tender. Toast the ciabatta and gently rub with the cut garlic clove.

  2. Whisk together the lemon juice with the remaining oil and some seasoning. Spread the ciabatta with the soft goat’s cheese and top with the courgette slices, a little dressing, the lemon zest and basil. Serve with a salad, if you like.

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