courgette recipe

Recipe video above. This is just a really tasty, quick and easy way to cook zucchini in the oven. For all those times you need a quick veggie side dish! A little sprinkle of parmesan adds great flavour, and breadcrumbs adds a touch of terrific texture.Roasting at a high temp makes the parmesan golden and gets some browning on the zucchini before they turn into watery mush.

Quick and Easy Baked Zucchini

600 grams/ 1.2lb zucchinis ((4 large, 5 medium))

olive oil

salt and pepper

breadcrumbs

Preheat oven to 240°C / 450°F (220°C fan) with the oven shelf set high in the oven.

Trim the ends off the zucchini. Cut medium zucchinis in quarters lengthwise, and large ones into sixths (halve then cut each half into 3 lengthwise to make 6 long "wedges").

Pile zucchini on a tray. Drizzle with 1 tablespoon oil, salt and pepper. Toss.

Line up in two rows so they're touching each other, with the skin side down.

Sprinkle evenly with breadcrumbs, then parmesan, drizzle with 1 tablespoon oil.

Bake 12 minutes until the parmesan is golden and zucchini is soft but not soggy.

Serve immediately!

Courgette &amp; Ginger Jam is delicious &amp; a great way to use up overgrown courgettes / zucchini. Perfect on toast &amp; makes a great alternative to mango chutney!

Courgette and Ginger Jam

lemons

water

kg jam sugar

ginger

Juice the lemons and slice the peel into thin strips (don't worry about the pith and pieces of lemon segment, they will disappear in the cooking).

Place the juice, lemon peel strips and water into a small saucepan (cover with lid) and leave to soak overnight.

The night before:

Bring the lemon mixture to the boil and cook on a gentle heat for about one hour (keep the lid on) until tender.

In a large jam pan add the diced courgette along with two tablespoons of the lemon liquid and cook on a low to medium heat until translucent and all the courgette juices have disappeared - about 20 to 30 minutes.

Turn the heat down to the lowest setting and add the jam sugar and stir until dissolved.

Attach the jam thermometer (if using) to the side of your pan and add the lemon mix and grated ginger and stir.

Increase the heat and when the mixture reaches a full boil, boil rapidly for 8 to 10 minutes until setting point is reached.

Setting point is reached when the jam thermometer reaches 104℃ or 220F.Alternatively, use the wrinkle test: Remove your pan from the heat and test for setting point by dropping a little jam onto a cold saucer, return to the fridge and leave to cool for a minute. Push the jam gently with your fingertip, if the jam crinkles, setting point has been reached. If not, reboil for a couple of minutes and repeat until setting point is reached.

Leave to cool for about 10 minutes before pouring into warm, sterilised jars.

Seal the jars as quickly as possible and wipe the jars with a warm damp cloth.

Label when cold with Courgette and Ginger Jam and the date.

Next day:

https://embed.mediavine.com/videos/m9zrxyjictvjt8gotegf

Courgette and Ginger Jam is delicious and a great way to use up overgrown courgettes / zucchini or marrows. Perfect on toast and a great alternative to mango chutney !
Delicious and versatile, you can eat it as a breakfast preserve, serve it with a good mature cheddar or use as a spicy sweet glaze on chicken or pork.

Courgette & Ginger Jam

These Courgette Brownies are super moist, delicious &amp; decadent – no one will ever guess there’s zucchini in these brownies!

Courgette Brownies

300 g courgettes / zucchini

salt

chocolate chips

butter

eggs

sugar

vanilla extract

flour

cocoa powder

baking powder

espresso powder (Optional)

nuts

Preheat oven: 180°C / 160°C fan / 350 °F / Gas Mark 4

Coarsely grate or shred your courgettes / zucchini before chopping the courgette into smaller pieces.

Place in a colander inside a bowl and sprinkle with salt. Leave to drain while you get on with the Brownies.

Place the chocolate and butter in a microwaveable bowl and microwave on high for 1 to 2 minutes in 30 second bursts until melted. Add the vanilla extract and stir until chocolate is nice and smooth and leave to cool.

In a large bowl, whisk the eggs and sugar together using an electric mixer until doubled in volume (about 5 to 8 minutes depending on your mixer)

Pour the cooled chocolate mix into your egg mix carefully and gently fold together with a silicone spatula.

Fold in the courgettes (and nuts if using) in a figure of 8 movement. Take your time, you don't want to knock the air out.

Hold a sieve over the bowl of your chocolate mixture and sieve over the dry ingredients. Carefully fold in using a figure of eight movement.

Pour mixture into the prepared tin, gently easing the mixture into the corners of the tin and levelling with a spatula. Pop in the oven for 30 minutes.

Check to see if there is a paper like crust on top - there should still be some movement in the centre of the tin.

Insert a toothpick into the brownie  there will still be a smear of brownie mix on the tooth pick with a few moist crumbs sticking to the tooth pick as you pull it out. If there is still wet batter on the tooth pick pop your brownies back in the oven for another five minutes.

Remove from the oven and leave in the tin until completely cold – if you can !

Using the extra parchment paper edges, remove from the tin and cut the into squares and dust with icing sugar.

https://mediavine-res.cloudinary.com/video/upload/t_original/v1629227782/wswerxsmi7o8cdesndf6.mp4

Courgette glut ? My brownie recipe is the perfect solution. Courgette keeps the brownies deliciously moist, ensuring a fudgy brownie and winning hands down for the best ever brownies.
Courgette Brownies are deliciously decadent with rich chocolate enhanced by the addition of espresso powder. Just the right amount of gooeyness with a paper thin, crackly top.

The chickpeas in this recipe are a good source of manganese, needed for healthy bones. They also contain fibre, which helps regulate cholesterol, as does garlic

Courgette curry with lemon rice

tbsp ginger, very finely chopped

cumin seeds

red chillies, deseeded and finely chopped

garlic cloves, crushed

baby potatoes,

tsp coriander

tsp turmeric

large vine tomatoes, roughly chopped

tomato purée

stock, vegetable bouillon powder

cinnamon

courgettes,

coriander

brown mustard seeds (optional)

brown basmati rice

turmeric

curry leaves (optional)

can chickpeas, drained

lemon juice

Heat the oil in a large frying pan and fry the ginger for 3 mins. Stir in the cumin seeds, chillies and garlic and cook briefly, then add the potatoes, ground coriander and turmeric, and stir well. Tip in the tomatoes, tomato purée and stock, then add the cinnamon, cover, and leave to simmer for 5 mins.

Stir in the courgettes, then cover and cook for 10-12 mins until the courgettes are tender rather than soft. Stir in the fresh coriander.

Meanwhile, heat the oil in a pan and stir in the mustard seeds, if using, and cook until you hear them pop. Stir in the rice, turmeric and curry leaves, if using, then pour in 1 litre boiling water. Simmer, covered, for 15 mins, then add the chickpeas and lemon juice, cover once again, and cook for 10 mins more until the water has been absorbed and the rice is tender.

This seasonal soup is packed full of goodness, and every spoonful will bring you a taste of spring

Rocket & courgette soup with goat's cheese croutons

onion

olive oil butter

potato

courgettes

rocket

vegetable stock

baguettes

pack soft goat's cheese

Cook the onion gently in the olive oil or butter for 5-10 mins, until soft. Add the potato and cook for 5 mins, then add the courgettes, rocket, stock and plenty of seasoning. Bring to a simmer and cook for 5 mins, until the courgettes feel soft. Whizz the soup in a blender, or use a hand blender, until smooth. Return to the pan and keep warm.

Toast the baguette slices, spread each with a little goat’s cheese, then grill if you like, or serve as it is with the soup.

Learn how to make this easy and delicious homemade Courgette Chutney. Best served as part of a cheeseboard and meat!

Courgette chutney Recipe

1.5kg (3lbs 5 ounces) courgettes, washed

(1½ tbsp) cooking salt

(1lb) tomatoes, chopped

onions, finely chopped

(1lb) sultanas

oranges, rind only

(2lbs) granulated sugar

(1 pt) malt vinegar

(2 tsp) cinnamon

(1 tsp) dried red chilli flakes

Top and tail the courgettes, then cut into small cubes. 

Transfer to a colander or sieve and sprinkle with the salt. 

Leave to stand for around 2 hours, in order to draw water out of the vegetables. 

Rinse under cold running water and dab dry with a paper towel.

For the Courgettes

Place the courgettes and the rest of the ingredients in a large stainless steel saucepan. 

Slowly stir the ingredients over a medium heat until all the sugar has dissolved, which should take about 10 minutes. 

Bring the mixture to a simmer point and continue to cook uncovered for 1½-2 hours, or until thickened. Give it a stir every now and then to ensure the bottom doesn’t stick and burn. 

Let the chutney mature for at least a month before opening. Enjoy! 

For the Chutney

I absolutely LOVE this chutney.  It's so delicious with cheeses and cold meats. After my first batch, and still with a surplus of courgettes, I made a second batch (but this time doubled it) and gave jars of it to friends and family. They are all raving about how delicious it is. This will definitely be my chosen recipe for surplus courgettes every summer.

We love this wonderful recipe. I took your suggestion and added Greek yogurt and use it as a dip and it was a hit.
Thank you.

This is so good! I made it last night, and my friends and I ate it on crostini all night. I'm going to try it in a salad dressing next.

I added this to my sandwich and it took my lunch to the next level! So yummy and so easy!

Ooh, I didn't know chutney originated in India (although that's probably super basic knowledge! 🙈). I had WAY too many zucchini and tried this. It was fantastic. Thanks so much!

I really loved this chutney recipe! It's so delicious and simple to make, perfectly paired with the cheeseboard I made last weekend!

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The most viewed courgette recipe recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine

Top Tags

Quick and Easy Baked Zucchini

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Top 6 courgette recipe recipes from across the web

The most viewed courgette recipe recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Quick and Easy Baked Zucchini

Courgette and Ginger Jam

Courgette Brownies

Courgette curry with lemon rice

Rocket & courgette soup with goat's...

Courgette chutney Recipe

The most viewed courgette recipe recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine