Ad

Nutrition: per serving

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

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.

Recipe from Good Food magazine, August 2016

Ad

Comments, questions and tips (4)

Rate this recipe

What is your star rating out of 5?

Choose the type of message you'd like to post

Choose the type of message you'd like to post

Overall rating

A star rating of 5 out of 5.6 ratings
Heather Zavaďák-Wyche avatar

Heather Zavaďák-Wyche

Very tasty, husband wolfed it down.

flauffy

A star rating of 5 out of 5.

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.

naiomi84

A star rating of 5 out of 5.

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.

catie74

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

Ad
Ad
Ad