Courgette / zucchini makes is a really versatile ingredient that is a staple on my table all summer long. It has a really lovely and delicate grassy flavour that works well in so many different dishes. I like to finely slice it, dress it well and eat it raw. Or slowly cook it until falling apart and jammy. Below are some of my favourite courgette recipes.
Courgette & Halloumi fritters
Breakfast, lunch or dinner – these courgette and halloumi fritters are seriously good. Those crispy caramelised edges of salty halloumi with a light, moist centre.
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Courgette & white bean gnocchi
Nothing beats crisp, golden home-made gnocchi with a pillowy soft centre. This courgette gnocchi is perfect for summer with lots of freshness from the lemon and creamy white bean base.
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Courgette, burrata & bread salad
The garlicky crusty bread works so well with the juicy courgette and creamy burrata. Inspired by panzanella, it’s a really great simple plate. Ideal for sunny days.
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Courgette and lemon pasta
A really simple and delicious midweek favourite of creamy pasta and courgettes brightened up with lots of lemon and garlic.
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Courgette, pine nuts & ricotta
So simple and light, perfect for when the sun is shining. Courgette ribbons on a ricotta base with toasted pine nuts. I love to serve this with a side of foccaccia.
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Courgette, chickpea and halloumi salad
A really lovely way to enjoyed courgettes, with a zippy shallot and lemon dressing and honeyed halloumi.
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Courgette, burrata and basil toast
All of the best meals are eaten on toast. This summery stunner is so simple, back packs in so much flavour. Enjoy it as a starter, snack or light meal. The creamy burrata pairs perfectly with the crunchy hazelnuts, fresh basil and juicy courgettes.
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Courgette, dill yoghurt and crispy buckwheat
A lovely, simple and summery plate. Pan-fried courgettes on a cool slick of garlic and dill laced yoghurt, topped with crispy buckwheat. A really satisfying contrast of textures.
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Courgette & fried butter beans
Such a speedy and nutritious meal. Think of the beans as nature’s gnocchi here.
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Courgette, crispy chickpea & tahini salad
A lovely plate for a sunny day with of pleasing contrasting textures.
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Courgette, lentil & feta salad
The combination of courgette, mint & feta is one i come back to again and again. It just works so well. This is such a hearty salad packed with lentils and crispy pita, taking inspiration from the Levantine fattoush. The crunchy bread works so well here in contrast with the juicy courgettes.
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Farinata with courgette, broad beans & burrata
This simple chickpea flour batter is crispy on the outside with a soft & yielding middle.
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Courgette & broad bean salad
1. Bring a pan of salted water to the boil, add the broad beans, cook for 2-3 mins then drain and refresh in cold/ ice water. Pinch off the inner pods (optional step) and dress with a little olive oil, salt and pepper 2. Colour the courgettes over a medium heat in a wide pan…
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Spiced courgettes with yoghurt
Just a really simple and delicious way to eat courgettes. Dusted in spiced chickpea flour and pan-fried. I like to salt them first to draw out excess moisture and allow the flour to stick. They take on a lovely light coating – perfect on a slick of cool yoghurt.
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Courgette and chickpea salad
This simple and super fresh courgette and chickpea salad makes an ideal quick springy lunch.
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Grilled courgettes & tahini
Such a simple but delicious plate that brings tons of freshness from the herbs lemony yoghurt tahini sauce.
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Pumpkin & sage pasta
The most magnificent creamy bowl of creamy pumpkin pasta with crispy sage leaves. Guaranteed to see you through some chilly evenings.
Seasonal spotlight: fennel
Fennel is undoubtedly one of my favourite ingredients. It is such a chameleon, changing flavour so much between raw and cooked. I love it in all its guises. Gently caramelised, diced and used in the base of recipes, finely sliced and tossed raw into salads. Here are some of my favourite ways to eat it.…
Fennel, freekeh and lemon
A really nourishing plate of food. There’s so much depth of flavour in the grains. Anisey fennel and a marmeladey bitterness from the whole diced lemon.
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