Category: courgettes

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courgettes

five recipes for courgettes

courgette recipes

Summer is here and that means courgettes are here too in abundance. We grow some at home every year and we end up with a glut, giving away as many as we can but also of course packing them into as many dishes as we can. If you don’t grow them you should find they are dirt cheap at the supermarkets while they are bang in season.

Here are 5 of my favourite ways to use courgettes. (Just to be clear – courgettes are zucchini, American friends.)

If you’d rather watch, there’s a video version here:

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courgette fries

Servings 2

Equipment

  • Deep fat fryer

Ingredients

  • 2 courgettes
  • salt
  • milk
  • plain flour
  • oil for frying

Instructions

  • Slice the courgettes into thin sticks smaller than your finger.
  • Put in a sieve over the sink and sprinkle lightly with salt. Leave for 10 minutes to drain off the excess liquid.
  • While they sit, get a fryer on to 160°C.
  • Get two bowls ready, one with a splash of milk and another with a few shakes of flour (you won't need much).
  • Rinse off the salt, then bathe them in milk. Transfer to the flour then fry for 3 minutes until golden brown. Salt and serve immediately.

 

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creamy courgette pasta

Servings 2

Ingredients

  • 2 courgettes
  • 200 g pasta
  • 2 rashers bacon
  • 100 g mushrooms
  • Handful fresh herbs such as parsley, thyme, dill
  • 2 tablespoons creme fraiche

Instructions

  • Get a pan of salted water on to boil. Add the pasta and cook according to the pasta instructions. Before the pasta finishes cooking, reserve a few splashes.
  • Slice the courgettes, bacon and pasta into similar sizes. Get a frying pan over a medium heat and begin frying the bacon. Once it starts to colour, add in the mushrooms and courgettes.
  • Stir fry for a few minutes until things start to soften, then turn the heat down. Sir in the creme fraiche and the herbs. Add the reserved water to slacken the mix to a sauce to your liking.
  • Stir in the cooked pasta and check for seasoning. Serve immediately.

 

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roasted orzo salad

Ingredients

  • 200 g orzo pasta
  • 1-2 courgettes
  • 1 pepper
  • Pinch dried herbs thyme, oregano, a mixture
  • Halloumi
  • Red wine vinegar
  • Extra virgin olive oil

Instructions

  • Get a griddle pan on very hot. Also get another pan of water on to boil and cook the orzo according to packet instructions.
  • Slice the peppers and courgettes and toss with a little oil, salt, pepper and dried herbs. Griddle, making sure to scorch both sides.
  • When the veg is cooked remove to a bowl. Slice the halloumi and cook on the griddle for 2 minutes each side just to char.
  • Add oil and vinegar to the veg tossing well to coat. Add the pasta and taste, adjusting vinegar, salt and pepper as desired. Pour into a bowl and top with halloumi.
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courgette layer bake

Ingredients

  • 1 courgette
  • ½ tin your favourite tomato sauce or passata like you would use for pasta or pizza topping
  • 2 tablespoons creme fraiche
  • parmesan
  • mozzarella large pinch

Instructions

  • Preheat the oven to 200°C.
  • Add a layer of courgettes to a small baking dish. Season lightly then spoon over a layer of tomato sauce. Add courgettes, then repeat sauce and courgettes.
  • Mix the creme fraiche and parmesan together and spread over the top. Scatter over grated mozzarella and bake for 20 minutes, until a knife goes in easily.

 

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courgette and chocolate cake

Ingredients

  • 120 g softened unsalted butter
  • 125 ml sunflower oil
  • 300 g sugar mix of brown and white
  • 3 eggs
  • 125 ml milk
  • 350 g plain flour
  • 2 tsp baking powder
  • 4 tbsp cocoa powder
  • 400 g courgettes
  • 1 tsp vanilla extract
  • 50 g chocolate chips
  • 50 g fudge chunks

Instructions

  • Preheat oven to 190°C. Grease a baking tin and line with baking paper.
  • Put the butter, oil and sugar in a bowl and beat them together until light and fluffy. Beat in the eggs and then the milk.
  • Tip in the dry ingredients and fold them into the mixture. Stir in the courgettes, chocolate chips, fudge and vanilla, then spoon the mixture into the tin.
  • Bake for 45 minutes, until a skewer inserted in the centre comes out clean.
Categories
aubergine coconut courgettes creme fraiche cumin food lime rice tomato video

roasted vegetable chilli with parmesan wedges

Those lovely people at Vouchercodes.co.uk asked me to come up with a family-friendly money-saving recipe.  Just for them I made roasted vegetable chilli with parmesan wedges. They filmed it to boot. Watch the whole recipe below on YouTube:

Fun fact: I wasn’t going to make wedges, it was supposed to be polenta fingers. Unfortunately the wrong ingredients were delivered! Disaster. A quick rummage around the store cupboard and I settled on (what else) potatoes instead.

Make sure you pop along to see others in the series, such as Meemalee’s Burmese Chicken Noodles and Helen’s Blue Cheese and Fig Gnocchi.

My full recipe is below:

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roasted vegetable chilli with parmesan wedges

Author Gary @ BigSpud

Ingredients

  • 3 courgettes
  • 1 teaspoon fennel seeds heaped
  • 1 teaspoon cumin seeds heaped
  • 2 cloves garlic
  • 1 red onion
  • 1 tin tomatoes
  • 2 red peppers
  • 1 teaspoon smoked paprika rounded
  • 1/2 teaspoon chilli powder
  • 1 tin kidney beans
  • 300 g long-grain rice
  • 1 tin coconut milk
  • 4 baking potatoes
  • 2 tablespoons grated parmesan
  • 1 lime
  • 300 ml creme fraiche

Instructions

  • First the veg prep: peel and quarter the onion, thickly slice the courgette, half the peppers and deseed, and quarter the lime. Cut the potatoes into wedges.
  • Get a large casserole dish over a low heat, the oven on to 180C, and a saucepan over a medium heat.
  • Lay the wedges in a single layer on a baking tray. Scatter over half the parmesan with a drizzle of olive oil and a pinch each of salt and pepper. Roast for 40 minutes, turning occasionally.
  • Put the fennel seeds, cumin seeds, garlic and onion into the food processor with a pinch of salt and whizz to a paste, then add the tomatoes to blitz further. Add to the large casserole pan. Add the paprika and chilli powder.
  • Add the courgettes and peppers to the baking tray, season with salt, pepper and oil and put in the oven for 20 minutes until softened.
  • In the saucepan, dry fry the cumin seeds for a minute to get nice and aromatic, then add the kidney beans and their juices. Allow this to simmer away. After 5 minutes add it to the tomato pan.
  • Wipe out the kidney bean pan and add the rice and coconut milk. Simmer until the rice is tender, then leave covered until needed.
  • 5 minutes before they're done, scatter the remaining parmesan over the potatoes and allow to crisp.
  • Roughly chop the griddled veg and also add to the tomato pan.
  • Check the chilli for seasoning and then serve with rice, potatoes, lime wedges and a blob of creme fraiche.

Video

Categories
bacon courgettes food lemon turkey

turkey and courgette meatballs

In another one of my recipes for students, I’ve taken inspiration from the wonderful Ottolenghi. In his latest book (Jerusalem by Yotam Ottolenghi and Sami Tamimi (Ebury Press, £27)) he and long-time collaborator Sami Tamimi return to their home town of Jerusalem to reminisce on the food gems of their youth. It’s full of wonderful recipes and ideas, and generally speaking most of the recipes are thrifty and homely in nature.

This recipe is inspired by “turkey and courgette burgers with spring onion and cumin.”  The meatballs are so substantial they don’t need any carbohydrates; if you need to make it go further serve with pasta or rice. This meal is relatively expensive but you’ll make tons of meatballs that freeze well, and extra tomato sauce which keeps in the fridge for a couple of days

Approximate cost  for main ingredients, excludes storecupboard ingredients (prices from Tesco.com 7th Oct 2012): £4.13

Turkey and courgette meatballs (makes about 20):

For the meatballs:

500g minced turkey

2 rashers bacon, diced

1 teaspoon ground cumin

1 cream cracker, bashed to dust

Zest and juice of 1 lemon

1 large courgette, grated

2 garlic cloves, crushed

1 egg

For the sauce:

1 clove garlic, crushed

1 tin tomatoes

  1. For the meatballs, combine all the ingredients in a bowl and mix well with a pinch of salt. With damp hands form into chunks the size of golf balls.
  2. Heat a large frying pan over a medium heat with a little oil, and a normal saucepan over a high heat with a little oil. Add the meatballs to the large pan and brown them on all sides for about 7 – 10 minutes. You should do this in batches if this is going to crowd the pan.
  3. Meanwhile in the other pan crush in the garlic and then immediately add the tomatoes. This will spatter and bubble so watch out. Add a pinch each of salt, sugar and pepper. You should continue to simmer this sauce until when you draw a wooden spoon through it leaves a channel, so it is thick and rich. At this point tip the meatballs into the sauce and cook for a couple more minutes to cook through.
Categories
bacon courgettes cream egg food pancetta pasta

courgette carbonara

I am utterly aghast that I have not blogged this before. I must’ve made it half a dozen times and it never fails to delight, yet somehow it fell through the cracks. I was chatting with a colleague that I was having this for dinner and she asked if it was on my blog. “Of course,” I said, “I’ve cooked it loads of times.” And yet there it wasn’t.

This is a great twist on carbonara. It always nags at me that these delicious pasta dishes don’t have a veg component which means cooking something else on the side. You can’t fault the Italians; it’s the way they eat but I prefer to have everything together. I find peas a little too harsh against the creaminess but the addition of courgette is a great one. It’s an idea I’ve lifted from Jamie at Home and it’s really worth trying. I’m also a big fan of dishes where the sauce is cooked in the same time as the pasta so can be up and on the table in under 15 minutes. Brill.

Courgette carbonara (serves 2):

1 large courgette

6 rashers of smoked streaky bacon, cut into small pieces

Leaves from a sprig of thyme

150ml double cream

A large handful of grated parmesan

250g penne

2 egg yolks

  1. Get a large pan of salted water on the boil and a big frying pan on a high heat.
  2. Slice your courgette in half, then use a spoon to scoop out the fluffy seeds and discard. Slice the courgette on an angle so you end up with pieces about the same size as the pasta.
  3. Chuck the pasta in to boil and keep checking for when it’s al dente. In your frying pan add a splash of oil and toss in the bacon. Keep frying until crisp on once side, then add the courgette and thyme and give everything a good toss to coat in bacony goodness. Meanwhile in a jug stir together the cream, parmesan and egg yolks and grind over loads of black pepper – it really helps cut through the cream. Toss your courgettes every now and then.
  4. Get a mug and scoop out some of the pasta cooking water to slacken your sauce in a minute. When the pasta is cooked drain, and when the courgettes are starting to go tender turn the heat off of the pan (this is important to avoid scrambling the eggs) and add your creamy mix. Keep stirring it to stop the egg clumping and add a dash of the reserved water. Toss with the pasta, check for seasoning and add a little more water if you need a bit more liquid in your sauce. Serve immediately with a dash more parmesan, this dish doesn’t hang around!
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