Thyme and lemon courgettes and fennel

(18 ratings)
Thyme and lemon courgettes and fennel
Thyme and lemon courgettes and fennel
  • Serves: 6

  • Prep time:

  • Cooking time:

  • Total time:

  • Skill level: Easy peasy

  • Costs: Cheap as chips

Essentials recipe Triple tested: Full of fresh, zesty summer flavours, this herby courgette and fennel dish makes the perfect veggie side.


  • 3 courgettes, sliced diagonally
  • Juice and zest of half a lemon
  • 3tbsp olive oil
  • 1tbsp dried thyme
  • 1 large bulb of fennel, thinly sliced


  1. Heat half the oil and thyme in a large frying pan, add the fennel and cook for 2-3 mins. Remove from the pan and set aside.
  2. Heat the remaining oil and fry the courgettes on a high heat for 2-3 mins until almost tender.
  3. Return the fennel to the pan and add the lemon zest and juice.
  4. Season with salt and freshly ground black pepper, and serve.

Nutritional information per portion

  • Low
  • Med
  • High
  • Calories 61(kcal)
  • Fat 6.0g
  • Saturates 0.8g

This nutritional information is only a guide and is based on 2,000 calories per day. For more information on eating a healthy diet, please visit the Food Standards Agency website.

Guideline Daily Amount for 2,000 calories per day are: 70g fat, 20g saturated fat, 90g sugar, 6g salt.

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