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Courgette sage and garlic on a plate.
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4.34 from 3 votes

Zucchini with Garlic, Sage and Fresh Lemon

A delicious way to eat zucchini inspired from my time spent cooking in Tuscany. Use the freshest zucchinis possible.
Prep Time 10 minutes
Cook Time 5 minutes
Total Time 15 minutes
Servings 2
Calories 312kcal
Cost $4/4€


  • 1 large zucchini
  • 60 ml olive oil extra virgin
  • 1 bunch fresh sage leaves picked
  • ½ piece lemon zest and juice
  • 2 cloves garlic peeled


  • Crush the garlic and place in a big frying pan with the olive oil. Gently bring the oil to a medium temperature and fry the garlic until golden brown. The most important stage here is to carefully fry the garlic until it is golden without burning the garlic or the oil. If you burn either, start again as it will taste horrible. Once the garlic is browned, discard.
    Frying the garlic in the olive oil to infuse the oil.
  • Once the oil is hot and the garlic nicely browned, begin to fry your sage leaves in batches until crispy. Set on paper towel to drain the excess oil and season with salt immediately.
    The fried sage leaves and garlic on paper towel a plate.
  • Now you should have a beautiful sage and garlic oil. Gently fry the zucchini in the oil, being careful again not to burn the oil. You want a nice golden colour and the zucchini to be soft.
    Courgette cooking in a cast iron pan.
  • Once the zucchini are cooked, zest ½ lemon and juice into the pan . Carefully remove the zucchini from the pan and drain on paper towel. To serve, place the courgettes nicely on the plate, drizzle the flavoured oil over the vegetables and top with the crispy sage.
    Enjoy with a bit of crusty sourdough bread.
    Fried courgette in a garlic oil with crispy sage and black pepper.


Calories: 312kcal | Carbohydrates: 9g | Protein: 3g | Fat: 31g | Saturated Fat: 4g | Sodium: 15mg | Potassium: 480mg | Fiber: 3g | Sugar: 5g | Vitamin A: 323IU | Vitamin C: 44mg | Calcium: 72mg | Iron: 2mg
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