Garlic Butter Courgettes with Lemon and Parsley

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Garlic and butter are a pairing I’ve loved since I first learned to cook. The combination feels both rustic and comforting, especially when paired with something fresh like courgette. I’ve been making this dish for years, usually when the garden is overflowing with vegetables in late summer. It’s one of those recipes that slots neatly into any menu, whether you’re cooking for yourself or feeding a table full of guests.

I like this particular version because the flavours are familiar, but the lemon and parsley bring a burst of freshness that keeps the butter from feeling heavy. It works beautifully with grilled fish, roast chicken, or even a simple pasta. In the context of courgette side dish recipes, this one is on the easy end, yet it feels far more thoughtful than plain steamed vegetables.

Ingredients you’ll need for this recipe

When I make this dish, I go for small-to-medium courgettes. They tend to have a sweeter flavour and a firmer texture. The garlic should be fresh, not jarred or pre-minced, because its bite mellows out in the butter, leaving just the right amount of warmth.

You’ll need:

• 3 medium courgettes (about 600g), sliced into half-moons
• 2 tbsp unsalted butter
• 1 tbsp olive oil
• 3 cloves garlic, finely chopped
• Zest and juice of 1 lemon
• Small handful of fresh parsley, chopped
• Salt and pepper, to taste

If you can, use French-style butter. It’s higher in butterfat and gives a richer, creamier finish. The lemon should be unwaxed since we’re using the zest — if not, give it a good scrub.

Step-by-step method for perfect garlic butter courgettes

I start by heating a large frying pan over medium heat. Adding both butter and olive oil prevents the butter from burning while giving you that deep richness. The garlic goes in first, but only for 30 seconds, just until fragrant.

Once the garlic is ready, I add the courgettes in a single layer. This helps them sear rather than steam. I let them cook undisturbed for two to three minutes before stirring — this gives you golden edges without losing too much moisture.

After about 8 minutes total, the courgettes should be tender but still have a slight bite. That’s when I toss in the lemon zest, juice, and parsley. A quick toss, a final taste for seasoning, and they’re ready for the table.

Wine pairings

For white wine, I often choose a Sauvignon Blanc from the Loire Valley. It’s crisp, mineral-driven, and cuts through the butter while echoing the lemon. If you prefer something rounder, a lightly oaked Chardonnay from Burgundy adds subtle vanilla notes that play well with the garlic.

For red, I stick with lighter-bodied styles. A Pinot Noir from Alsace or Germany has enough acidity to handle the butter without overwhelming the delicate courgettes. If you enjoy Italian wines, a Dolcetto from Piedmont offers soft fruit and low tannins — great with buttery vegetables.

Beer pairings that work surprisingly well

Pale ales are my usual choice with this dish. They have enough hop bitterness to contrast the butter while still letting the garlic shine. I’ve enjoyed it with a Citra-hopped pale ale for a more citrus-forward pairing.

If you’re into lagers, go for a crisp Pilsner. It refreshes the palate between bites and won’t compete with the lemon’s brightness. A slightly maltier Helles lager also works, especially if you’re pairing this side with roast meats.

Frequently asked questions about this recipe

Tips for success

Cut your courgettes evenly so they cook at the same rate. Don’t crowd the pan — if needed, cook in two batches. High heat at the start ensures colour without turning the vegetables mushy. Adding the lemon juice right at the end preserves its brightness. If you add it too early, the acidity can dull the green colour and soften the courgettes more than you want.

Love garlicky veg? Try my baked courgette and feta with oregano and olive oil for a Greek-inspired twist. You might also enjoy the smoky depth of my Spanish-style courgettes with garlic, smoked paprika, and sherry vinegar.

Storage and reheating advice

Store leftovers in an airtight container in the fridge for up to two days. Reheat gently in a pan over low heat with a splash of olive oil. Avoid the microwave if possible, as it can make the courgettes soggy.

Ingredient swaps for dietary needs

If you’re dairy-free, swap the butter for a plant-based version. I like ones with a coconut oil base for this recipe — they give a similar mouthfeel. For a lower-fat version, use all olive oil instead of butter.

Herb-wise, parsley can be replaced with fresh basil or dill for a different flavour profile. You could also add a pinch of chilli flakes for a subtle heat.

More recipes to explore

If you enjoy this, you might also like some of my other fresh courgette ideas, which range from grilled salads to baked gratins. Mixing up your flavour profiles keeps courgette from feeling repetitive, especially when they’re in season.