Making the most of vegetable growing all year round
Recipe of the season from latest newsletter
Slow cooked courgettes with ricotta on toast
Ingredients – Serves 4
Olive Oil
5 medium courgettes — cut in thin slices
2 crushed garlic cloves
2 lemons — chop peel finely on first one
– zest of second lemon
Few sprigs of fresh mint
4 slices of bread
Chilli flakes to taste
150gm ricotta cheese
Seasoning
Method
Gently stir courgettes and garlic in frying pan with a few mls of olive oil for 30 mins – should be no liquid left in pan
Stir in lemon zest and rind, half the mint, seasoning
and chilli flakes. Take off the heat
Toast the bread
Put 1 ml of olive oil in the ricotta —or more if necessary — need to be able to spoon it
Spread ricotta on each slice and add ground black pepper. Spoon warm courgette mix over it.
Add rest of mint, more olive oil and EAT!
Recipe Archive
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