Sautéed Courgette
Peer reviewed by UK recipe editorsAuthored by UK recipe editorsOriginally published 16 Jan 2026
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This vibrant sautéed courgette dish offers a simple yet sophisticated way to enjoy one of summer’s most versatile vegetables. By quickly frying julienned strips in toasted sesame oil, the courgettes develop a delicate nuttiness that perfectly complements their natural sweetness. The addition of gochugaru, a Korean red pepper powder, provides a mild, smoky heat and a beautiful fleck of colour to the finished plate.
As a naturally vegan side dish, this recipe is incredibly quick to prepare, making it a brilliant addition to a midweek Asian-inspired feast. It pairs beautifully with steamed jasmine rice or served alongside grilled tofu for a light, healthy lunch. This recipe is an excellent choice for those seeking a fast, nutritious way to brighten up their vegetable repertoire.
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Ingredients for Sautéed Courgette
1 medium courgette
2 tablespoons toasted sesame oil
kosher salt
freshly ground black pepper
gochugaru (coarse Korean red pepper powder)
How to make Sautéed Courgette
Cut 1 medium courgette into matchstick-size pieces. Heat 2 tablespoons toasted sesame oil in a large skillet, preferably nonstick, over medium heat. Add courgette; cook, stirring occasionally, until just tender, 3-4 minutes. Season with kosher salt, freshly ground black pepper, and gochugaru (coarse Korean red pepper powder).
Disclaimer
While every effort has been made to ensure the information is accurate and up to date, individual needs may vary and dietary requirements can differ based on personal health conditions. Always check food labels and allergen information before preparing or consuming any recipe. If you have specific health concerns, allergies, intolerances, or are following a medically prescribed diet, seek advice from your GP, pharmacist, or a registered dietitian before making significant changes to your diet or lifestyle.
Article history
The information on this page is peer reviewed by qualified clinicians.
16 Jan 2026 | Originally published
Authored by:
UK recipe editors
Peer reviewed by
UK recipe editors
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