Buttery Courgette Ribbons

Ingredients

• 2 large courgettes
• 20g butter
• 1 tbsp olive oil
• ½ lemon, juiced and zested
• 2 tbsp parmesan cheese
• Pinch of salt and pepper
• Fresh parsley, chopped

Method

1. The ribbons. Use a peeler to make long, wide ribbons. Stop once you reach the seedy core — save that part for a soup or stir fry!
2. Butter base. Melt the butter and oil in a large pan over a medium heat.
3. Quick toss. Add the ribbons and gently toss. You only want to warm them through and soften them slightly.
4. Flash cook. 2–3 minutes is all it takes. Courgettes have a high water content, so overcooking will make them soggy.
5. Finish. Add the lemon, parmesan, and herbs. Give it one last gentle toss.
6. Serve. Transfer to a serving dish immediately to keep that lovely texture.

Why You’ll Love This

These courgette ribbons are a sophisticated alternative to basic boiled vegetables. The lemon and parmesan add a bright, salty punch that elevates the simple courgette into something special. It’s a very quick side dish that looks beautiful on the plate.

Tips & Swaps

• Nutty crunch. Sprinkle over toasted pine nuts or flaked almonds just before serving for extra texture.
• Herb swap. Fresh mint or basil also works beautifully with lemon and courgette.
• Vegan version. Replace the butter with more olive oil and use a vegan hard cheese or nutritional yeast in place of parmesan.

Key Takeaways

• Net carbs: 3g per serving — suitable for keto and low-carb diets
• Cook time: 15 minutes total (10 prep + 5 cook)
• Key ingredient: Large courgettes (the perfect low-carb base for lemon and butter)
• Best for: An elegant, quick side dish that pairs beautifully with grilled fish or roast chicken.