Marinated courgette with mozzarella

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Serves: 6

By MulledwineGless



  • 1 lemon finely zested (plus a little juice)

  • 5 tbsp extra virgin olive oil or rapeseed oil

  • 1 ball buffalo mozzarella or other mild soft cheese

  • 1 clove garlic finely sliced

  • 1 pinch sea salt and freshly ground black pepper (to taste)

  • 4 medium courgettes cut into thin slices

  • 1 handful mint or basil roughly torn


<ol> <li>Put the courgettes in a bowl with 2 tablespoons of oil and use a pastry brush to get them all lightly coated.</li> <li>Heat a large non-stick frying pan over a fairly high heat. Working in batches, sear the courgette slices for about 2 minutes on each side until tender and golden. Transfer them to a shallow dish.</li> <li>Take the frying pan off the heat and let it cool down a bit. Add the remaining 3 tablespoons of oil, the garlic and lemon zest. Heat very gently for a few minutes – the residual heat in the pan may be enough – you just want to take the raw edge off the garlic and infuse the flavours into the oil.</li> <li>Pour the infused oil over the courgettes. Add some salt and pepper, a little squeeze of lemon juice and the mint or basil. Toss together, cover and leave for 1 hour at room temperature.</li> <li>Serve with the torn mozzarella scattered over it.</li> </ol>

Additional Information

  • Side

  • Low carb

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