Courgettes with mint & ricotta

Courgettes with mint & ricotta

  • 1
  • 2
  • 3
  • 4
  • 5
(2 ratings)

Prep: 10 mins Cook: 30 mins


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
Save to My Good Food
Please sign in or register to save recipes.


  • 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



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

  • zest and juice 1 lemon



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

  • pinch of chilli flakes
  • 70g ricotta



    Ricotta is an Italian cheese made from whey and traditionally a by-product of…

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


  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.

You may also like

Comments, questions and tips

Sign in or create your My Good Food account to join the discussion.
4th Jan, 2018
This made a lovely supper dish served with some rustic bread. I added a mix of mint and parsley and it had a gorgeous lemony, herby taste.
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
Be the first to ask a question about this recipe...Unsure about the cooking time or want to swap an ingredient? Ask us your questions and we’ll try and help you as soon as possible. Or if you want to offer a solution to another user’s question, feel free to get involved...
8th Aug, 2017
Tossed all the slices with oil before frying. This made things simpler as there was a lot more than two pans worth to fry one layer at a time.
Want to receive regular food and recipe web notifications from us?