Courgettes with mint & ricotta

Courgettes with mint & ricotta

  • Rating: 5 out of 5.3 ratings
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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

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

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    Rating: 5 out of 5.3 ratings
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