Sautéed Courgettes With Tallegio And Lightly Pickled Onion

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  • Makes: 4
  • Prep Time: 15 mins
  • Ready in: 7-8 mins
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Sautéed Courgettes With Tallegio And Lightly Pickled Onion


  • 4 medium courgettes washed well then sliced on a 1cm diagonal cut
  • ½ tsp ground cumin
  • ½ tsp ground tumeric
  • 2 tbsp vegetable oil
  • 1 clove of garlic, crushed
  • salt and freshly milled black pepper
  • 225g Tallegio or Cambazola cheese cut into ½ cm thick slices
  • 1 large red onion peeled and cut into very thin rings
  • juice of 2 limes
  • 100mls white wine vinegar
  • 2 tsp castor sugar

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  1. Place the limejuice, vinegar and sugar together into a bowl and mix together.
  2. Add the onions and coat into the vinegar, cover and leave for 1 hour. They will change dramatically, slightly pinker, with a sweet, acidic edge, perfect with cooked cheese.
  3. Heat the vegetable oil in a wok or large frying pan.
  4. Add the cumin and tumeric, then cook for 10 seconds, do not burn, then add the garlic and cook for a further 1 minute.
  5. Add the courgettes, season well. Courgettes need a lot of seasoning, and cook over a high heat until nicely coloured, but still green and firm.
  6. You may have to cook the courgettes in 2 batches if the wok or frying pan you use is small.
  7. Tip the cooked courgettes into a baking dish.
  8. Lay the cheese over the Sautéd courgettes and season with black pepper, place in a hot oven or under the grill to melt slightly, but not brown.
  9. This will ensure the cheese has that lovely stringy consistency. If you can't find Tallegio then Cambazola or Mozzarella are very good alternatives.
  10. Serve topped with pickled red onion rings piled on top, a very simple but very tasty supper dish.
  11. A couple of good tips are if you have any cooked pasta left over then just add to the courgettes before you top with cheese, also a bottle or tin of cooked peppers, drained and chopped works very well indeed.
  12. Serve with a green salad and crusty sliced bread.