COURGETTES WITH MINT & RICOTTA

Courgettes with mint & ricotta image

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

Provided by Rosie Birkett

Time 40m

Number Of Ingredients 8

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Ingredients

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

Steps:

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.
Transfer to a platter and top with spoonfuls of ricotta. Drizzle over some extra virgin olive oil and scatter over the mint to serve.

Nutrition Facts : Calories 134 calories, Fat 11 grams fat, SaturatedFat 4 grams saturated fat, Carbohydrate 3 grams carbohydrates, Sugar 3 grams sugar, Fiber 2 grams fiber, Protein 4 grams protein, Sodium 0.1 milligram of sodium