Courgettes with goats’ cheese, chilli and pine nuts

Courgettes au chèvre, piment et pignons


Preparation info

  • Difficulty


  • Serves:


Appears in

New Bistro

New Bistro

By Fran Warde

Published 2009

  • About

In the summer months, when courgettes are abundant, bistros cook them in a variety of ways; this is one of my favourites. Serve as a lunchtime dish or with a simply cooked fish fillet or barbecued meat.


  • 6 courgettes, long or rugby-ball shaped
  • 1 tbsp olive oil, plus a little extra for dressing
  • 1-2 fresh red chillies, deseeded and diced
  • 1 garlic clove, crushed
  • 85 g (3 oz) pine nuts, toasted
  • 125 g ( oz) soft goats’ cheese
  • large bunch of fresh parsley, chopped


Chop the courgettes into irregular chunks. Heat the oil in a large frying pan, add the courgettes and stir-fry on a high heat for 3-4 minutes until just golden on the outside but crisp in the middle.

Add the chilli and garlic and cook for a further minute, then remove from the heat.

Scatter with the toasted pine nuts, crumbled goats’ cheese and chopped parsley, then dress with a little olive oil before serving.