Traditional recipes

Courgettes with mint recipe

Courgettes with mint recipe

  • Recipes
  • Dish type
  • Side dish
  • Vegetable side dishes
  • Courgette side dishes

Who knew that courgettes and fresh mint were a such an incredible flavour match! Simply delicious!

7 people made this

IngredientsServes: 4

  • 6 tablespoons extra virgin olive oil
  • 5 or 6 medium courgettes, sliced into rings
  • salt, to taste
  • 8 or 10 fresh mint leaves

MethodPrep:10min ›Cook:25min ›Ready in:35min

  1. Heat oil in a non-stick pan over low heat; arrange courgette slices in an even layer in the pan. Season with salt and cover pan with lid. Simmer for 20 minutes; add chopped mint and cook without lid until courgettes start to brown, about 5 minutes. Serve hot.

Recently viewed

Reviews & ratingsAverage global rating:(2)


For the gremolata

  • 2 tbsp finely chopped fresh flatleaf parsley
  • 1 tbsp finely chopped fresh marjoram or oregano
  • 1 garlic clove, finely chopped
  • 1 shallot, finely chopped
  • ½ unwaxed lemon, zest and juice
  • 50ml/2fl oz extra virgin olive oil
  • salt and freshly ground black pepper

For the grilled bavette

  • 800g/1lb 12oz beef bavette, cut into 4 steaks
  • 100ml/3½fl oz extra virgin olive oil, plus extra for cooking
  • 1 large fresh red chilli, deseeded and finely chopped
  • 3 garlic cloves, finely sliced
  • 2 tsp fennel seeds, lightly crushed
  • 70ml/2½fl oz balsamic vinegar
  • ½ handful of mint, leaves picked and stalks reserved
  • 50g/1¾oz unsalted butter
  • 4 courgettes, very finely sliced
  • ½ lemon, juice only

  • 4 tsp olive oil
  • 1 red onion, thinly sliced
  • 375g/13oz courgettes, diced
  • 6 free-range eggs
  • 2 tbsp chopped mint
  • salt and freshly ground black pepper

Heat the oil in a large, nonstick frying pan with a flameproof handle. Add the onion and courgettes and fry over gentle heat for 5 minutes, or until lightly browned and just cooked.

Preheat the grill to a hot setting.

Beat together the eggs, 2 tablespoons of water and chopped mint. Season with salt and freshly ground black pepper.

Add the egg mixture to the frying pan. Cook, without stirring, for 4-5 minutes, or until the frittata is almost set and the underside is golden brown.

Transfer the pan to a hot grill and cook for 3-4 minutes until the top is golden and the frittata is cooked through.


Zucchine e Tartufo Courgettes with Truffle and Mint Dressing

Are you looking for a delicious vegetables recipe with a difference? If you are, you’ve found it! Here’s my courgettes with truffle and mint dressing for you to enjoy.

This recipe sums up what this book is all about – minimum effort, maximum satisfaction! If you cannot find fresh truffles you can always use truffles preserved in jars or even truffle-flavoured olive oil.

Ingredients

For the Dressing

  • 6 tablespoons extra virgin olive oil
  • 3 tablespoons good-quality balsamic vinegar
  • 1 garlic clove, finely sliced
  • 3 tablespoons finely sliced fresh mint leaves
  • salt and pepper

Weight Converter

Found in This Book

Feast your eyes on the finest courgettes with truffle and mint dressing! It’s straightforward and fun to make this great dish. Simply follow the instructions below and get the perfect result.

Step By Step

To make the dressing, whisk together the olive oil, vinegar, garlic and mint in a large bowl and season with salt and pepper.

Thinly slice the courgettes lengthways using a swivel-blade potato peeler. Place the slices in the bowl with the dressing, season with more salt and pepper, mix well and leave to marinate for about 10 minutes.

To serve, pile the courgettes in the centre of four plates and top each serving with four slices of truffle. Serve with some warm crusty bread to mop up the dressing.

Once you’re done, simply sit back and enjoy your courgettes with truffle and mint dressing and don’t forget to check out other great authentic Italian recipes including great antipasti recipes, Italian pasta recipes, Italian soup recipes, Italian beef dishes and authentic pizza recipes.


Ella Woodward's lentil, courgette and mint salad recipe

I taught this salad in my cooking classes last summer and everyone loved it. It&rsquos so fresh and summery with a delicious array of simple flavours.

The thin strips of courgette melt against the creamy chunks of avocado, while the lentils add a hearty, satisfying element and the mint leaves and lime juice make it all taste so fresh.

I love sprinkling sunflower seeds over the top for a little crunch too! This is amazing served a side of steamed or sautéed green veggies.

Try adding a variety of other ingredients to this salad to keep it interesting. I love adding pomegranate seeds, toasted cashew nuts, bean sprouts and thinly sliced mushrooms when I&rsquom after something a little different

Ingredients

  • 100 g green lentils
  • 3 medium courgettes
  • 2 handfuls handfuls of fresh mint
  • 2 avocados
  • 4 tbsp olive oil
  • 4 limes, juice only
  • 1 large handful sunflower seeds
  • 3.5 oz green lentils
  • 3 medium courgettes
  • 2 handfuls handfuls of fresh mint
  • 2 avocados
  • 4 tbsp olive oil
  • 4 limes, juice only
  • 1 large handful sunflower seeds
  • 3.5 oz green lentils
  • 3 medium courgettes
  • 2 handfuls handfuls of fresh mint
  • 2 avocados
  • 4 tbsp olive oil
  • 4 limes, juice only
  • 1 large handful sunflower seeds

Details

  • Cuisine: British
  • Recipe Type: Salad
  • Difficulty: Easy
  • Preparation Time: 20 mins
  • Cooking Time: 30 mins
  • Serves: 4

Step-by-step

  1. Place the lentils in boiling water and allow them to boil for 10 minutes, then let them simmer for about 30 minutes until they’re soft, but not mushy. If there’s any water left in the pan, drain and then allow the lentils to cool.
  2. While the lentils cool, peel the courgettes into thin strips using a potato peeler. Pull the mint leaves off the stems and roughly chop them into pieces. Slice the avocado into bite-sized chunks.
  3. Place the cooled lentils, courgette strips, avocado and mint in a bowl and drizzle over the olive oil and lime juice. Mix well before sprinkling the sunflower seeds on the top.

Recipe extracted from Deliciously Ella by Ella Woodward, out now by Yellow Kite, £20 © Ella Woodward 2015

Photography © Claire Winfield

You might also like:

Comments

Do you want to comment on this article? You need to be signed in for this feature


Courgettes in Mint and Balsamic Recipe

For a side dish option that makes a change from the norm, give this simple but really tasty courgette recipe a go this week and you’ll be pleasantly surprised. Whether you’re cooking up a roast and need a delicious side, or barbecuing for a crowd, courgettes make a great side dish thanks to their meaty texture.

Courgettes are full of vitamin C and vitamin K and make a great side dish when you’re trying to cut down on the carbs &ndash plus when they’re roasted they taste great too.

This side dish recipe is made using balsamic vinegar, garlic cloves and mint to really flavour the courgettes, while roasting them gives them a nice crispy finish. What’s more, you probably have most of the extra ingredients in this dish in your store cupboard already so it’s not going to cost you any extra to jazz up your courgettes this week.

This dish only takes 25 minutes to cook and will serve up to six people, so it’s a really great potion for when you’re feeding a crowd why not try serving it up with your roast this week and see if it becomes a new favourite?


Roasted Courgette Soup with Lemon and Mint

It’s hard to bemoan the summer harvest when you have lovingly cared for your soil, seedlings, shoots, plants and finally the fruits, but given that I only planted 1 courgette plant this year, I am still struggling to use all my courgettes! I have of course travelled the well trodden path of shredding, spiralling, grating, frying, pickling et all, but just when I had got to the end of my courgette recipe tether, I remembered a truly wonderful soup I enjoyed a year or so back in a small cafe in Beckles, Suffolk in the UK. It was of course the recipe of today’s blog.

Today’s freshly picked courgettes and mint, sadly the lemons were shop bought. If straight from the garden, wash well and then pat dry.

Firstly, trim courgettes and cut approximately into 2 cm chunks. Take 1 lemon, chop roughly into abut 12 pieces. Add to a paper lined roasting tin with some, salt, pepper and a good slug of olive oil. Stir well. Then into the oven.

Meanwhile, peel, trim and finely chop some garlic cloves and an onion or too, depending on the size.

You’ll also need to finely grate the zest of a second lemon. Remember if they are waxed, give them a good wash and dry before using.

While the courgettes are roasting you can start frying the remaining ingredients in a large saucepan. Use olive oil and add some salt and pepper to the pan. I like a small pinch of chilli flakes here, but this is optional.

Once the onion has softened you want to measure your chicken stock. I always make my own stock, but you can use stock cubes. I measure the amount I need, then make sure I have a little but more, just in case I need to thin the soup down.

At this stage the courgettes should be nicely browned. Have a peak in the oven and remove them or continue to cook for a while longer, if necessary. You can see in the pic, that both the courgettes and the lemons have charred edges.

Using tongs, pick out and discard the lemons, squeezing any juice back into the pan. Scrape all the courgettes and pan juices into the waiting saucepan, then add enough stock to just cover the courgettes. Bring the pan to a simmer and cook.

While the stock comes to the boil, roughly chop a good handful of the picked mint leaves and squeeze the lemon juice.

And now for my secret ingredient – well obviously not so secret now! I like to add a good slug (about 2 teaspoons) of runny honey. The sweetness is the perfect balance for the sourness of the lemons. Add, taste, then add more if needed.

Once the soup has simmered for a few minutes you can add the remaining ingredients. The soup is now ready to blend – I like to blend it as is, check I am happy with the texture and if necessary, I will add a little more stock and heat through.

Roasted Courgette Soup with Lemon and Mint

Now we are ready to eat. I thorough recommend drizzling another good slug of olive oil over each serve – don’t forget to the bread to mop the bowl clean. Enjoy

4 large courgettes, roughly chopped

1-11/4 litres chicken or vegetable stock

A large handful roughly chopped mint leaves

Preheat the oven to 220c. Cut the courgette into 2 cm chunks and place in a roasting tin lined with baking paper. Cut 1 lemon into similar size chunks and add to the pan with half the oil, salt and pepper. Stir well and roast for 30-35 minutes, stirring halfway through, or until the courgettes are browned and softened. Discard the chunks of lemon.

Finely grate the zest of the remaining lemon and squeeze the juice into a separate bowl.

Heat the remaining oil in a saucepan and fry the onion, grated lemon zest, garlic and a little salt and pepper for 5 minutes until soft. Add the roasted courgettes and any pan juices and pour in the stock.

Bring to the boil and simmer for 10 minutes.

Add the lemon juice, mint leaves and honey. Process with a stick blender or in a liquidiser until really smooth. Adjust seasonings to taste and serve hot, or if preferred allow to cool, chill and serve cold.


Notes about this recipe

Member Rating

Categories

Where’s the full recipe - why can I only see the ingredients?

At Eat Your Books we love great recipes – and the best come from chefs, authors and bloggers who have spent time developing and testing them.

We’ve helped you locate this recipe but for the full instructions you need to go to its original source.

If the recipe is available online - click the link “View complete recipe”– if not, you do need to own the cookbook or magazine.


Notes about this recipe

Member Rating

Categories

Where’s the full recipe - why can I only see the ingredients?

At Eat Your Books we love great recipes – and the best come from chefs, authors and bloggers who have spent time developing and testing them.

We’ve helped you locate this recipe but for the full instructions you need to go to its original source.

If the recipe is available online - click the link “View complete recipe”– if not, you do need to own the cookbook or magazine.


  • 4–6 medium courgettes
  • 4 tbsp olive oil
  • Grated zest and juice of 1 lemon
  • ½ tsp dried chilli flakes
  • 2 tsp fennel seeds, toasted and crushed
  • 3 tbsp natural yoghurt
  • 150g soft goat’s or ewe’s cheese
  • ½ small garlic clove, peeled and grated
  • A small bunch of chives, thinly sliced
  • 6–8 sprigs of dill, chopped, plus extra to garnish
  • 2 tbsp chopped mint, plus whole leaves to garnish
  • Sea salt and freshly ground black pepper
  1. Prepare your fire. You want a glowing bed of embers with no real flames to speak of.
  2. Set a grill over the fire it will have reached the right temperature when you can hover your hand above it for no more than 3 seconds.
  3. Top and tail the courgettes and slice them lengthways into strips, 3–4mm thick. Place in a large bowl and season with salt and pepper. Add 2 tbsp olive oil along with the lemon zest, chilli flakes and fennel seeds, and tumble together.
  4. Lay the courgettes across the grill. Cook for 8–12 minutes on each side, or until they are lightly and evenly charred, with some caramelisation.
  5. Meanwhile, combine the remaining 2 tbsp olive oil with the yoghurt and crumble in the goat’s cheese. Add the garlic and half of each of the herbs. Season with salt and pepper and mix well to combine.
  6. Arrange the grilled courgettes over a large platter and squeeze over the lemon juice. Spoon on the goat’s cheese dressing and scatter over the remaining herbs to serve.

A recipe from River Cottage Handbook No.17: Outdoor Cooking by Gill Meller (Bloomsbury Publishing). Buy the book here.