Courgettes with mint & ricotta

Courgettes with mint & ricotta

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Prep: 10 mins Cook: 30 mins

Easy

Serves 4

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

Nutrition and extra info

  • Gluten-free
  • Vegetarian

Nutrition: per serving

  • kcal134
  • fat11g
  • saturates4g
  • carbs3g
  • sugars3g
  • fibre2g
  • protein4g
  • salt0.1g
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Ingredients

  • 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…

  • 2 tsp unsalted butter
  • 4 large courgettes (we used a mixture of green and yellow), sliced
    Courgette

    Courgette

    corr-zjet

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

  • zest and juice 1 lemon
    Lemon

    Lemon

    le-mon

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

  • pinch of chilli flakes
  • 70g ricotta
    Ricotta

    Ricotta

    ree-cot-a

    Ricotta is an Italian curd cheese. Made from whey, it is traditionally a by-product of making…

  • extra virgin olive oil, for drizzling
  • handful mint leaves, picked and roughly chopped

Method

  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.

  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.

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Comments, questions and tips

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catie74
3rd Sep, 2016
Makes a lovely side to BBQ'd lamb chops. Infact you can cook the courgettes on the bbq too. I used parsley instead of mint simply because I don't like mint. Nothing left so I'd say it was a winner with kids and adults
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