Courgetti, feta, pine nuts

I know the last thing the internet needs is another courgetti recipe. I resisted making and trying this for a long time, determined to stay away from the clean eating craze and thinking a bowl of sliced courgettes really couldn’t taste that good. But here’s the thing…it really can!

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The trick to fab tasting courgetti is to make it fried in plenty of butter and topped with a generous amount of cheese. That way there’s no denying that this dinner is healthy, quick, requires minimal ingredients and is still delicious! At uni I don’t have a garlic crusher let alone a spiralizer, but even when slicing the courgettes into strips by hand this still comes together under 15 minutes (and in just one pan). Whilst the butter and cheese are great, I think that the key to the recipe is the garlic – it perks everything up, swaps some of that healthy courgette flavour for some garlic bread scented deliciousness and transforms the whole dish. I wasn’t sure I even liked courgettes before this and now I can happily eat bowl after bowl – it’s a winner!

Courgetti, feta, pine nuts

Serves 1

  • 1 courgette
  • butter for frying
  • 1 garlic clove, crushed
  • scattering of pine nuts
  • 50g feta, crumbled

Slice the courgettes lengthways, then cut each length into thin ribbons. Heat a splash of olive oil and large knob of butter in a frying pan.

Add the courgettes and fry over a medium heat. They will take a while to get going but gradually will soften, become more transparent and start to caramelise just a little on the bottom. If you’ve spiralised them this will only take 1-2 minutes, if you’ve cut them by hand it will take 5-8.

When the courgettes are nearly entirely cooked through, add the garlic and cook out for 1-2minutes. Move the courgettes to the side of the pan. In the space, fry the pine nuts until golden. Scatter over the feta and stir everything together. Tip into a bowl to serve and feel smug about your healthy dinner!

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