Thyme and lemon courgettes and fennel recipe

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  • Dairy-free
  • Gluten-free
  • Healthy
  • Low-fat
  • Nut-free
  • Vegetarian
serves: 6
Skill: easy
Cost: cheap
5-a-day: 1
Prep: 5 min
Cooking: 10 min

Nutrition per portion

RDA
Calories 61 kCal 3%
Fat 6g 9%
  -  Saturates 0.8g 4%
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  • Triple tested: Full of fresh, zesty summer flavours, this herby courgette and fennel dish makes the perfect veggie side.

    Ingredients

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

    Method

    • 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.

    • Heat the remaining oil and fry the courgettes on a high heat for 2-3 mins until almost tender.

    • Return the fennel to the pan and add the lemon zest and juice.

    • Season with salt and freshly ground black pepper, and serve.

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    (75 ratings)
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