Slow-Cooked Courgettes with Mint

Vegetables are considered so important by the Italians that they have been given their own course within a formal Italian meal. For this recipe, always use small firm, freshly picked courgettes/zucchini that aren’t overly large, otherwise the dish will end up too watery.


  • 12 small, firm courgettes/zucchini (freshly picked, if possible)
  • 30 g/2 tablespoons unsalted butter
  • 1 tablespoon olive oil
  • 3 garlic cloves, crushed
  • handful of fresh mint, leaves only, chopped
  • sea salt and freshly ground black pepper

Serves 4–6


  • Top and tail the courgettes, then cut them into thick rounds
  • Melt the butter and oil in a heavy-based saucepan over a medium heat. Add the courgettes and coat in the butter and oil, then add the garlic and salt. Turn the heat down to low and cook for about 40 minutes, partially covered, stirring occasionally, for the courgettes to develop in flavour.
  • Taste and adjust the seasoning, add the chopped mint and serve.

Note: The courgettes must not brown as this will ruin the flavour.

This recipe is from Cucina del Veneto by Ursula Ferrigno.

Discover the captivating Veneto region in Northern Italy offering the most delicious food with over 75 authentic recipes, cooked with care and attention using the best ingredients. Be transported to a table in Venice through evocative recipes such as Radicchio Rose di Treviso, Spicy Polenta Lasagne, Risotto ai Frutti di Mare and traditional Venetian Tiramisu.

Fascinating essays are also included to provide background to the history of the region, plus a deep dive into the famous produce.

Ursula Ferrigno is an acclaimed food writer and chef. She trained at the Auguste Escoffier School of the Culinary Arts and has taught at leading cookery schools in both the UK and Italy, including the celebrated Leith’s School of Food and Wine. She toured the US, running classes in all Sur la Table stores, is consultant chef to Caffè Nero and has made many appearances on BBC TV. The author of more than 25 cookery books, Ursula has also written for Olive, BBC Good Food, The Observer and Taste Italia.


See also: The Summer Taste of Matcha

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