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Courgettes

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Showing: 24 recipes
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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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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Courgettes with chilli honey butter
Courgettes with chilli honey butter
This sweet, spiced dressing works wonderfully with courgettes. Try barbecuing the veg for an extra smoky flavour

Recipe by Emily Jonzen

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Serves: 4
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Roasted courgette pesto pasta
Roasted courgette pesto pasta
This healthier pesto pasta involves roasting and then blitzing courgettes to give you a soft, sauce-like result without the need for lots of oil

Recipe by Abigail Spooner

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Serves: 4
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Italian stuffed herb and garlic veggies
Italian stuffed herb and garlic veggies
Aubergines, courgettes and peppers are stuffed with herbs and fresh pesto in this veggie recipe from chef Bettina Campolucci Bordi. Serve with crusty bread, rice or quinoa on the side

Recipe by Bettina Campolucci Bordi

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Serves: 6
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