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Caramelised courgette orzo with burrata

Caramelised courgette orzo with burrata

Sweet, seasonal courgettes are sautéed in EVOO for caramelised deliciousness, and smooth, creamy burrata and mint leaves add a touch of freshness to this summer orzo.

We’re not ones to put limitations on the kitchen, but when it comes to summer cooking, there are two rules we like to abide by: no ovens allowed, and ready in 30 minutes. This recipe from cookbook author and chef Sophie Godwin hits just the spot.

This recipe was created specifically for our Olive Oil Club's June oil from Sicily, bringing out this oil's delicate notes and enhancing the natural sweetness of courgettes. Simple, but delicious, this recipe makes for a great summer lunch or quick dinner.

Here's the method:

Feeds 2.

Cut the courgettes in half lengthways and then into 1cm slices.
Scrape into a large high-sided frying pan, add the olive oil and a big pinch of salt.
Cook over a medium-high heat, stirring regularly until the courgettes have completely collapsed and softened, around 15 minutes.
Meanwhile, bring a large saucepan of salted water to the boil for your pasta.
Finely slice the garlic cloves, zest the lemon, pick the mint leaves and toast your pumpkin seeds in a small dry frying pan over a medium heat for a few minutes until they begin to pop.
Once the courgettes are cooked, drop the orzo into the pan of boiling water and cook according to packet instructions.
Add the garlic and fennel seeds to the courgettes, cook for a couple of minutes more, season to taste with salt and pepper.
Drain the orzo, saving a mugful of pasta water then tip the pasta into the courgettes. Add the lemon zest and juice, stir to combine, pouring in enough of the pasta water to create a luscious sauce.
Tip the pasta onto a serving platter or divide between two bowls, tear over the burrata, drizzle with some more unreal olive oil then top with a little flaky sea salt, black pepper, the pumpkin seeds and mint leaves, to serve.

About the creator:

Sophie Godwin is an author, recipe developer and chef. She co-owns Scramble LDN with her husband, an events and content company that do everything from catering weddings to writing cookbooks. She has written over 15 branded cookbooks, working with MOB, Good Food and Manilife and is known for her accessible, flavour packed recipes. Sundays is her debut cookbook in her own name.

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FAQs about olive oil brands and quality

They certainly can be! But it’s always important to consider why they’re expensive. If the higher price reflects early harvest olives, small-batch production, regenerative farming, and fair wages for farmers, then yes – you're likely getting a high-quality product that’s better for your health, the environment, and the industry. But sometimes, the price tag just reflects good branding and fancy packaging. Always look for real indicators of quality like harvest date, origin transparency, proper packaging, and clear production practices to know if it’s truly worth the splurge.
The best way to tell if you have a bottle of real extra virgin olive oil—and not just labeled that way—is to look for transparency and pay close attention to the details. Quality EVOO will list a harvest date (not just an expiration date), come in a dark glass or tin container, and specify the origin. Avoid vague blends and flashy marketing claims without substance. And most importantly, taste it: legitimate extra virgin olive oil should be fruity, bitter and peppery—not flat or greasy. Your palate is often the best judge
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