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Confit courgettes with burrata

Felicity Cloake

Courgettes cooked gently until meltingly tender, paired with fresh, creamy burrata

Recipe Meta


10 mins


50 mins






  • 4 medium courgettes, finely sliced
  • 5 tbsp extra virgin olive oil
  • 2 garlic cloves, peeled and finely chopped
  • A handful of basil leaves
  • 1 unwaxed lemon
  • 4 smallish burrata


Heat 4 tbsp oil in a large shallow pan with a lid over a low heat, and when warm, add the garlic. Fry for a minute then add the courgettes. Salt lightly, cover and cook for 45 mins to an hour depending on the size of your pan, until very tender. Turn them over a few times during cooking so they soften evenly.

Roughly tear the basil leaves and stir into the courgettes, along with the zest of the lemon. Add a squeeze of the juice and season to taste.

Divide among four plates. Top each with a burrata, and trickle over a little of the remaining olive oil.

ALTERNATIVE: This recipe will work with any summer squash, and would also be delicious with good buffalo mozzarella.

Image: John Holdship

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