Italian Job

Cooking time
Serves2 people

Pesto and Mozzarella are glorious ingredients. Perfect for turning pretty much any veg from your box into a lovely starter or light lunch. Add bread or pasta to turn it hearty main.

4 ratings


  • 2 courgettes*
  • A few drizzles of olive oil
  • 1 lemon, juice and zest
  • Sea salt and freshly ground pepper
  • 3-4 tbsp pesto
  • 1 ball of mozzarella
  • A handful of croutons (optional)

*Swap the courgettes for pan-fried broccoli, roasted red pepper ribbons, roasted baby or bunched carrots, thinly sliced raw mushrooms and more.

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1. Slice your courgettes into thin rounds using a mandolin, veg peeler or a knife.
2. Season with salt and pepper. Toss with a little olive oil and lemon juice.
3. Arrange on a plate. Put the mozzarella in the centre of the plate or tear into chunks and scatter throughout.
4. Loosen the pesto with a bit of oil and lemon juice. Drizzle it over the veg. Finish with a grating of lemon zest and croutons.
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