Courgettes with mint & ricotta
Serves 4
Easy
Prep:
Cook:
This quick, simple dish makes a lovely side dish for fish or a stand-alone lunch served with toasted sourdough
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- 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 oilfor drizzling
- handful mint leavespicked and roughly chopped
Nutrition: per serving
- kcal134
- fat11g
- saturates4g
- carbs3g
- sugars3g
- fibre2g
- protein4g
- salt0.1g
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.
