Courgette with Dill

A tasty salad or warm vegetable dish suitable for, among others, Fodmap, Paleo and Vegetarian diets.

Especially if you grow your own courgettes, you will probably be searching for new and interesting recipes for your crop. Mixed with dill, one of my favourite herbs, they make a fine salad.

Make a light meal with the addition of walnuts (not Nut Free), or parmesan or goats cheese (not Dairy Free or Vegan diets).

Diets for which Courgette with Dill is suitable:

Diabetic, Dairy Free, Fodmap, Gluten Free, Low Calorie, Low Fat, Nut Free, Paleo, Vegetarian and Vegan.


Preparation: 10 mins | Cooking: 10-15 mins | Serves: 2 cups

4 courgettes, slim (approx 500 gm/1 lb)
2 tbsp oil
1/2 tbsp capers
2 tbsp chopped dill*
1 tbsp lemon juice
1 tsp cracked pepper
parmesan shavings (optional, not Dairy Free or Vegan)**
walnuts (optional)


SLICE the courgettes into 1-2 cm (1/2 inch) rounds.
HEAT oil to medium temperature in frying pan.
SAUTÉ half the courgettes for 1-2 minutes until they have a light brown colour.
COOK the courgettes in a single layer.
TURN and sauté the other side.
REPEAT process for any remaining courgettes.
RINSE and chop the capers.
MIX capers, dill, lemon juice and pepper.
POUR the dill dressing over the courgettes.


– Immediately or chilled as a salad.
– As a light meal, with optional extras and bread (Gluten Free bread for Fodmap and Gluten Free diets).


* Replace dill with mint and/or basil.
** Add parmesan or goats cheese (not Dairy Free or Vegan diets) or nuts (not Nut Free diet).

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