Fried courgettes with nepitella

Name: Fried courgettes with nepitella
Total time: 20 min
Yield: 4 people
Ingredients: 2 courgettes (± 600 g); 3 tablespoons olive oil; 1 garlic clove; 1 tablespoon chopped lesser calamint (nepitella) leaves; salt and pepper; a few shavings of Parmesan (optional)

Updated on 10 October 2026

Makes: 4 people
Time: 20 min
From: Lesser calamint

Ingredients

2 courgettes (± 600 g)
3 tablespoons olive oil
1 garlic clove
1 tablespoon chopped lesser calamint (nepitella) leaves
salt and pepper
a few shavings of Parmesan (optional)

Method

Cut the courgettes lengthways into quarters, then into 1 cm pieces.
Heat the oil in a large frying pan and fry the courgettes over a medium heat for 8 to 10 minutes until tender and browned in places. Stir now and then.
Crush or chop the garlic and add it for the last 2 minutes.
Take the pan off the heat, season with salt and pepper and stir in the calamint. Finish with Parmesan shavings if you like.

Storing: 2 days covered in the fridge; lovely warm or cold as an antipasto, or with pasta.