Like me, you might have noticed the huge number of courgette/zucchini recipes filling your social media feeds recently – and with very good reason! Not only are they at their season's best right now, but they're a super-versatile vegetable with plenty of health benefits (which you can read about here).
This recipe makes courgettes the star of the show by simply sauteéing them with a little garlic and chilli, and serving them piled on top of some crunchy toast, spread with creamy, ricotta-style cheese. Finished with toasted hazelnuts, fresh mint, and plenty of lemon zest, this dish makes a delicious light lunch or brunch.
As well as piling the courgette onto toast, you could also serve this on a sharing platter as a side dish, or stir the courgette rounds through cooked pasta and swirl some of the garlicky lemon cheese through at the end. Finished with the hazelnuts and mint, it's a fantastic, light pasta dish that's perfect for summer.
I love this recipe, but courgettes are so versatile, and also delicious in baked goods (including cakes and brownies!), as pizza toppings, and in fritters. Courgette season is only just beginning, so watch this space...
For the courgettes
1 tbsp light oil, such as groundnut
2 cloves garlic, skins left on and bashed
½ tsp chilli flakes
2-4 courgettes, depending on size, sliced into rounds.
For the creamy cheese-style topping
200g creamy plant-based cheese of choice, or ricotta
50ml plant-based cream
½ clove garlic, finely grated
Zest of 1 lemon
1 tsp lemon juice
4 thick slices of rustic toasted bread
Toasted hazelnuts, roughly chopped
Mint leaves, roughly torn
A squeeze of lemon juice
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