There was a little bit of leftover ricotta in our fridge, and some courgettes and mint in the garden, which improved Tuesday’s freezer dinner immensely!
Courgettes with mint & ricotta – serves 2 as a side
- 1 tbsp olive oil
- 1 tsp unsalted butter
- 2 large courgettes, sliced
- zest and juice of ½ a lemon
- a pinch of chilli flakes
- 35g of ricotta (or whatever quantity you have)
- a small handful of mint leaves, roughly chopped
Heat a large heavy frying pan over a medium heat. Heat half the oil with half the butter, then add half of the courgettes in a single layer. Cook for 2 minutes, then turn the heat to low and continue cooking for 5 minutes, don’t be tempted to move them as you want them to take on plenty of colour.
Turn the courgettes, then grate over some lemon zest, pour over half the lemon juice and season with salt, pepper and chilli flakes. Leave for another 5 minutes or until very tender. Remove to a warm platter and repeat with the remaining courgettes.
Top the courgette with spoons of ricotta, drizzle over your best olive oil and scatter over the mint to serve.
(Original recipe from BBC Good Food)
Jono & Jules do food & wine 
Yummy 😋