Seared Courgettes with Crispy Sage, Pine Nuts and Parmesan



After my lunchtime visit to a well-known fast food chain, I felt that the evening’s repast should consist of vegetables and not much more. I picked up two small, firm yellow courgettes at the grocer near my house, along with a couple of tomatoes, some green beans and fresh basil. This is what I made with the courgettes, and I must say, it’s one of the best courgette dishes I have ever made or eaten. 

Essential to the success of the dish is the firmness of the courgettes and the temperature of the pan in which they are cooked : it should be hot.


2 small, firm courgettes, cut at an angle to 1cm slices

5 sage leaves

a small sprinkling of pine nuts that have been toasted until lightly browned

a brief shaving of parmesan

olive oil

small squeeze of lemon

How to make:

Heat up a medium sized frying pan with a tablespoon of olive oil. When it is hot, lay each slice of courgette on its side in the pan. Cook until the side is slightly browned (see picture) and then turn. When both sides are browned. Remove the courgettes from the pan. In the remaining oil, fry the sage leaves. This will not take long, so be careful they do not burn.

Lay the courgette slices on a plate. Season well with salt and a grind of pepper, add a drizzle more olive oil and a small squeeze of lemon juice. Garnish with pine nuts, a shaving of parmesan and the sage leaves.

Eaten with:

Green beans with tomatoes and basil. Bread.


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