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Lemon Butter Courgettes

This is a delicious recipe for using early-season courgettes - packed with flavour.

Ingredients

Serves 4

4 medium courgettes
Juice and grated zest of 1 lemon
30g butter
1 tablespoon olive oil (stops the butter from burning)
salt & pepper to taste

Method

Wash the courgettes and trim the stalk and the base.
Slice the courgettes about 1 ½ cm thick.
Gently melt the butter with the oil in a large frying pan, until it is just sizzling.
Sauté the courgettes, until golden. Note: you may need to do this in batches, keeping cooked batches warm as you sauté the next.
Return all the courgettes to the pan and add the lemon juice and zest. Mix well and gently reheat.

Time From Cupboard-To-Table

10 minutes.

Notes & Variations on Lemon Butter Courgettes

For a healthier option, miss out the butter, use half the oil and add the lemon juice at the beginning of cooking. This will give you more of a steamed courgette taste, which isn't quite as sweet and smooth, but is still lovely.

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