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Courgettes

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Showing: 43 recipes
Salsa verde spaghetti with courgettes
Salsa verde spaghetti with courgettes
An Italian-style green sauce adds zing to this buttery courgette spaghetti. Make a double batch of the salsa verde and store in the fridge for drizzling over eggs, steak, salads and more

Recipe by Abigail Spooner

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Serves: 4
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Creamy courgette and butter bean braise
Creamy courgette and butter bean braise
A chunky stew just light enough for summer months – don’t forget the crusty bread for mopping up the leftover juices

Recipe by Nadine Brown

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Serves: 2
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Ratatouille lasagne
Ratatouille lasagne
Use up summer’s plentiful veg in this delicious meat-free lasagne

Recipe by Abigail Spooner

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Serves: 8
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Cheesy courgette involtini
Cheesy courgette involtini
If you have a garden full of home-grown courgette plants, try this Italian-style number, which is fresh-tasting and satisfying.

Recipe by Tamsin Burnett-Hall

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Serves: 4
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Shaved courgette salad with burrata
Shaved courgette salad with burrata
This in-season veg pairs wonderfully with creamy burrata and sun-dried toms

Recipe by Gigi Arnold

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Serves: 4
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Cheesy courgette scones
Cheesy courgette scones
These scones have a luscious creamy cheese topping and are a great way to use up your courgettes

Recipe by Tamsin Burnett-Hall

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Makes: 10-12
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Courgette and feta fritters, preserved lemon, dill and mint
Courgette and feta fritters, preserved lemon, dill and mint
These fritters are as ubiquitous in Greek tavernas as moussaka. Just mix everything together then fry them quickly to a crisp golden brown outside

Recipe by Ben Tish

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Serves: 4-6
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Reader recipe: Courgette salad with burrata and pine nuts
Reader recipe: Courgette salad with burrata and pine nuts
Katya from Baildon entered our competition for an original recipe using courgettes and won with her wonderfully summery dish
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Serves: 6 as a side
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Lemony courgette 'risotto'
Lemony courgette 'risotto'
Pearl barley is a great low-effort, high-fibre alternative to arborio rice for a midweek risotto. Ours is packed with seasonal green veg, hazelnuts and a good squeeze of lemon

Recipe by Abigail Spooner

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Serves: 2
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