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  • Writer's pictureLydia Gerratt

Pan fried courgettes with garlic and mint

Pan fried courgettes with garlic and mint

Hey everybody, British courgettes are in the shops! They are so fresh as they were probably harvested the day before and as you would expect from seasonal vegetables, nice and cheap.

Pan fried courgettes with lots of garlic, mint and extra virgin olive oil take 15 minutes from start to finish. They are super delicious and are yet another recipe in your armoury of getting your children to eat more vegetables (and love them!).

Miraculous ingredients: British courgettes when they are in season between June to October, fresh mint

Pan fried courgettes with garlic and mint


3 large courgettes (or 4 small ones), sliced into diagonal chunks

2 cloves of garlic, finely chopped

3-4 tablespoons extra virgin olive oil

10g mint leaves, finely chopped

coarse sea salt to taste


Place a dry deep frying pan onto a low heat to warm up while you finely chop the garlic and mint. Cut the courgettes in half along the length and then in bite size diagonal chunks – make the chunks quite big as courgettes become very soft when cooked and if they pieces are too small they will turn into mush.

Once the pan is warm, add all the olive oil and the garlic and turn the heat up to medium.

Fry the garlic for 30 seconds, but don’t allow to brown (as this releases bitter flavours). Add the courgettes, stir, add 50ml water and a little salt. Cook on a medium heat for approximately 10 minutes, stirring every now and again until the water has been absorbed or evaporated. Add the finely chopped mint, stir and cook for another few minutes.

Once the courgettes are cooked, transfer to a serving dish and drizzle with a little more extra virgin olive oil.

Preparation time 5 minutes, cooking 10 minutes, 2 adult portions, 2 child portions

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