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Courgettes with mint & ricotta

Courgettes with mint & ricotta

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  • Preparation and cooking time
    • Prep:
    • Cook:
  • Easy
  • Serves 4

This quick, simple dish makes a lovely side dish for fish or a stand-alone lunch served with toasted sourdough

  • Gluten-free
  • Vegetarian
Nutrition: per serving
NutrientUnit
kcal134
fat11g
saturates4g
carbs3g
sugars3g
fibre2g
protein4g
salt0.1g
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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

  • STEP 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.

  • STEP 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.

Goes well with

Recipe from Good Food magazine, August 2016

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A star rating of 5 out of 5.4 ratings
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