Slow-cooked courgettes with mint, chilli and almonds

Lifestyle Recipes Everyday Slow-cooked courgettes with mint, chilli and almonds Silky, slow-cooked courgettes topped with toasted almonds and fresh mint Save Comment speech bubble icon Gift this article free Gift article Give full access to this article, free time. You have 15 articles left to gift, this month. Log in or Subscribe Copy link X Icon twitter Facebook Icon facebook WhatsApp Icon whatsapp email Add us as preferred source Share article Log in or Subscribe Copy link X Icon twitter Facebook Icon facebook WhatsApp Icon whatsapp email Letitia Clark Published 17 July 2026 12:47pm BST Save Comment speech bubble icon Share article Log in or Subscribe Copy link X Icon twitter Facebook Icon facebook WhatsApp Icon whatsapp email Gift this article free Gift article Give full access to this article, free time. You have 15 articles left to gift, this month. Log in or Subscribe Copy link X Icon twitter Facebook Icon facebook WhatsApp Icon whatsapp email Add us as preferred source A vibrant dish that won’t take you long to make Credit: Matt Russell Letitia Clark Published 17 July 2026 12:47pm BST In this recipe, the courgettes are cooked long and slow, in plenty of olive oil, with a sprinkling of dried chilli and lots of finely sliced garlic. The resulting luxurious combination is delicious on its own, served with a scattering of mint and some toasted almonds as a stand-alone dish, or as a silky bed on which to pile pork chops or roast chicken.  After eating them like this, you’ll never think ill of a courgette again. I love mint here, but any soft herb is good (dill, tarragon, basil or parsley). Overview Prep time 5 mins Cook time 20 mins Serves 4 -6 Ingredients 5 tbsp olive oil 3 garlic cloves, finely sliced 700g courgettes, halved and thinly sliced widthways 1 dried chilli, crumbled, or a pinch of chilli flakes handful of mint leaves, chopped pinch of grated lemon zest 2 tbsp almonds, toasted and chopped roughly Method Step In a heavy, lidded frying pan over a medium heat, warm 5 tbsp olive oil. Step Add 3 finely sliced garlic cloves and 700g halved and thinly sliced courgettes.  Step Add 1 crumbled dried chilli or a pinch of chilli flakes and cook over a medium-low heat, stirring occasionally, so that the courgettes begin to take some colour and caramelise. Step After five to 10 minutes, when a fair few of the courgettes have caramelised, place the lid of the pan on and turn the heat down. Step Cook for another 10 minutes, stirring occasionally; if they begin to catch, add a splash of water. Step Once softened, taste and season.  Step Add a handful of chopped mint leaves, a pinch of grated lemon zest and 2 tbsp toasted and roughly chopped almonds just before serving. This is best eaten at room temperature, with crusty bread and cheese. Recipe from Bitter Honey: Recipes and Stories from the Island of Sardinia by Letitia Clark (Hardie Grant, £19.85) Join the conversation Show comments The Telegraph values your comments but kindly requests all posts are on topic, constructive and respectful. Please review our commenting policy. Copy link X Icon twitter Facebook Icon facebook WhatsApp Icon whatsapp email The Telegraph values your comments but kindly requests all posts are on topic, constructive and respectful. Please review our commenting policy. Related Topics Vegan recipes, Side dish recipes, Courgette recipes, Chilli recipes, Almond recipes, Vegetarian recipes License this content You need to be a subscriber to join the conversation. Find out more here. Log In Subscribe Advertisement More Stories