Courgettes with mint & ricotta
- Preparation and cooking time
- Serves 4
- 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
- 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.