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%

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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