Recipes and photos are AI created and editorially reviewed. Nutrition figures are estimates.
Charred courgettes topped elote-style with creamy crème fraîche, salty cheese, chilli and lime.
Side dish. Good with chipotle chicken, grilled pork chops or steak. Find a main
Equipment: Griddle pan
Measures and names
Ingredients
- 3 courgettes (zucchini), halved lengthways
- 1 tbsp olive oil
- 3 tbsp crème fraîche
- 40 g feta or cotija, finely crumbled
- ½ tsp chilli powder
- 1 lime, halved
- 1 small handful coriander (cilantro), chopped
- Salt
Method
- Heat a griddle pan over a high heat. Brush the courgettes with the oil and season with salt.
- Griddle for 3-4 minutes on each side until charred and just tender.
- Arrange on a plate, spread with the crème fraîche, then scatter over the cheese, chilli powder and coriander. Squeeze over the lime and serve.
Swaps and tips
Feta is a good stand-in for Mexican cotija. Cook in batches so the courgettes char rather than steam.
Easy variations
- Use mayonnaise instead of crème fraîche for the classic street version
- Use smoked paprika instead of chilli powder
- Cook on the barbecue
- Add a little crushed garlic to the crème fraîche
Nutrition estimated, per serving
| Protein | Carbs | Fibre | Fat | Calories |
|---|---|---|---|---|
| 4 g | 4 g | 2 g | 8 g | 100 kcal |
Values are estimates based on typical UK food composition data and will vary with brands and portion sizes.
Recipes are AI created and editorially reviewed; kitchen testing is ongoing. Made this recipe? .
Recipe from healthshelf.org
