Name: Courgettes with mint & ricotta
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 4
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

Ingredients

4 serv.

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

Instructions

Tap a step to mark it done

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.