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


  1. Put the courgettes in a bowl with 2 tablespoons of oil and use a pastry brush to get them all lightly coated.
  2. 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.
  3. 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.
  4. 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.
  5. Serve with the torn mozzarella scattered over it.

Additional Information

  • Low carb

  • Side

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