Courgettes with mint and ricotta

• olive oil↗2 tbsp tbsp
• unsalted butter↗2 tsp tsp
• large courgettes↗4

  (we used a mix of green and yellow), sliced

• lemon↗zest and juice 1
• chili flakes↗pinch of
• ricotta↗70g g
• first‑press olive oil↗

  for drizzling

• mint leaves↗handful

  torn and coarsely chopped

Step-by-step instructions

1. 1

   Heat a large heavy non‑stick or cast‑iron pan over medium heat. Add 1 tbsp oil and 1 tsp butter and sauté together, then lay half the courgettes in a single layer. Cook 2 minutes, then reduce heat to medium‑low and cook another 5 minutes without stirring until the bottom is nicely coloured. Flip the courgettes, sprinkle with lemon zest, pour half the lemon juice and season with salt, pepper and dried chilli. Cook another 5 minutes or until very soft. Repeat with the remaining courgette slices.

2. 2

   Transfer to a serving platter and dollop ricotta with spoons. Drizzle a little first‑press olive oil and sprinkle mint before serving.