courgettes

Eaten immediately, this pickle will have a punchy tang, perfect with strong cheeses, but by winter the flavours will mellow, ideal for sliced ham.

Autumn piccalilli with pear

cauliflower,

silverskin onion

courgette,

pears, cored, and cut as the courgettes

salt

1.7l cider vinegar

fresh root ginger,

coriander seeds

tbsp brown or black mustard seeds

golden caster sugar

tbsp cornflour

tbsp English mustardpowder

turmeric

In a bowl, mix together the vegetables, pears and salt with 2 litres of cold water, then cover and leave overnight.

The next day, drain the brine from the vegetables, rinse briefly, then tip into a large saucepan with the vinegar, ginger, coriander seeds, mustard seeds and sugar. Bring to the boil and simmer for 8-10 mins until the veg is just tender but still with a little bite. Drain the vegetables, reserving the liquid, and set aside while you make the sweet mustard sauce.

In a large bowl, stir together the cornflour, mustard powder and turmeric, then gradually pour in the hot vinegar while whisking, until you have a lump-free, thin yellow sauce. Return it to the saucepan and bubble over a low heat, stirring constantly, for 4 mins until smooth and thickened. Stir in the veg and spoon into five sterilised 500ml jars while hot, then seal. Once cool, enjoy straight away, or store in a cool, dark cupboard for 2-3 months. Refrigerate once opened.

Enjoy this super-healthy classic French vegetarian dish, safe in the knowledge that it counts as four of your five-a-day

Ratatouille

aubergines

peppers

tomatoes

olive oil

basil

medium onion,peeled and thinly sliced

garlic cloves,peeled and crushed

tbsp red wine vinegar

tsp sugar(any kind)

Cut 2 large aubergines in half lengthways. Place them on the <a href="https://www.bbcgoodfood.com/content/test-five-best-chopping-boards">board</a>, cut side down, <a href="https://www.bbcgoodfood.com/content/top-five-paring-knives">slice in half</a> lengthways again and then across into 1.5cm chunks. Cut the ends off 4 small courgettes, then across into 1.5cm slices.

<a href="https://www.bbcgoodfood.com/content/test-five-best-peelers">Peel</a> 2 red or yellow peppers from stalk to bottom. Hold upright, cut around the stalk, then cut into 3 pieces. Cut away any membrane, then chop into bite-size chunks.

Score a small cross on the base of each of 4 large ripe tomatoes, then put them into a heatproof bowl. Pour <a href="https://www.bbcgoodfood.com/content/top-five-clever-kettles">boiling water</a> over, leave for 20 secs, then remove. Pour the water away, replace the tomatoes and cover with cold water. Leave to cool, then peel the skin away.

Quarter the tomatoes, scrape away the seeds with a spoon, then roughly chop the flesh.

Set a <a href="https://www.bbcgoodfood.com/content/top-five-non-stick-frying-pans">sauté pan</a> over medium heat and when hot, pour in 2 tbsp olive oil. Brown the aubergines for 5 mins on each side until the pieces are soft. Set them aside.

Fry the courgettes in another tbsp oil for 5 mins, until golden on both sides. Repeat with the peppers. Don’t overcook the vegetables at this stage.

Tear up the leaves from the bunch of basil and set aside. Cook 1 thinly sliced medium onion in the pan for 5 minutes. Add 3 crushed <a href="https://www.bbcgoodfood.com/content/top-five-garlic-gadgets">garlic</a> cloves and fry for a further minute. Stir in 1 tbsp red wine vinegar and 1 tsp sugar, then tip in the tomatoes and half the basil.

Return the vegetables to the pan with some salt and pepper and cook for 5 mins. Serve with basil.

You can't beat this low-fat, one-pot recipe for an easy meal, bursting with summer colour and flavour

Rosemary chicken with oven-roasted ratatouille

aubergine

rosemary

garlic cloves

chicken breasts

cherry or baby plum tomato

Heat oven to 200C/180C fan/gas 6. In a large roasting tin, toss together the aubergine, courgettes and peppers with half the chopped rosemary, half the garlic, 2 tbsp oil and some seasoning. Spread out the vegetables in an even layer, then roast in the oven for 20 mins.

Meanwhile, mix remaining rosemary, garlic and oil together. Slash each of the chicken breasts 4-5 times with a sharp knife, brush over the flavoured oil, season and chill for 15 mins.

After veg have cooked for 20 mins, stir in the tomatoes. Make spaces in the roasting tin and nestle the chicken breasts amongst the vegetables. Place a rosemary sprig on top of each chicken breast. Return the tin to the oven for 18-20 mins, until the chicken is cooked through and the vegetables are lightly caramelised. Serve with some new potatoes, if you like.

Add feta and basil to roasted vegetables for a perfect summer side dish. The trick is to cut all the veg the same size so they cook in the same amount of time

Roasted vegetables

aubergine,

coloured

red onion,

courgettes,

garlic cloves, smashed

thyme

cherry tomatoes

basil leaves

lemon

feta, crumbled

Heat the oven to 200C/180C Fan/gas 6. Mix the oil with the aubergine, peppers, red onion, courgette, garlic and thyme in a bowl with sea salt and black pepper. Tip into a large <a href="https://www.bbcgoodfood.com/review/test-five-best-roasting-tins">roasting tin</a> then roast for 30 mins. Add the tomatoes to the pan and return to the oven for 10 mins.

Squeeze the garlic from their skins, remove the thyme then scatter over the basil, lemon zest and crumbled feta.

A fresh and fragrant salad complements a Mediterranean antipasti spread for relaxed summer eating

Minted courgette salad

red onion

mint leaves

Mix the onion and lemon juice together with some seasoning and set aside for 10 mins. When ready to serve, use a vegetable peeler to slice the courgettes into thin ribbons. Put into a bowl with the onion and lemon juice, zest, mint and oil. Carefully toss together and serve.

A classic chicken recipe that will keep the crowds coming back for more

Roasted ratatouille chicken

onion

red pepper

courgette

Heat oven to 200C/fan 180C/gas 6. Lay all the vegetables and the tomatoes in a shallow roasting tin. Pour over the olive oil and give everything a good mix round until well coated (hands are easiest for this).

Put the chicken breasts, skin side up, on top of the vegetables and tuck in some rosemary sprigs, if using. Season everything with salt and black pepper and drizzle a little oil over the chicken. Roast for about 35 mins until the vegetables are soft and the chicken is golden. Drizzle with oil before serving.

Cauliflower bake

Tbsp Olive oil

Onion, chopped finely

Garlic, crushed

Courgettes, grated

Cauliflower florets, and chopped stalks, blanched (Main)

tin Chickpeas, drained

Buckwheat flour, or other gluten-free flour

Baking powder

½ tsp Turmeric

Almond milk

tsp Wholegrain mustard

Salt and black pepper

Tbsp Pesto

Preheat an oven to 180C. Grease and line a 20 x 20 baking dish.

Heat the oil in a frying pan. Add the onion and garlic, cooking for 5 minutes to soften. Add the courgettes, cooking for a further few minutes until softened. Stir through the cauliflower.

In a kitchen processor place the chickpeas, flour, baking powder, turmeric, milk, mustard, salt and pepper, blitzing until smooth. Stir through the pesto and basil. Combine with the vegetables and pour into the baking dish. Place into the oven for 40 minutes or until set in the middle. Cool in the tin before cutting into lunch-size pieces.

The quantities for this are generous, so if you have any leftovers, pop a wedge of cold pizza into your lunchbox the next day

Superhealthy pizza

flour

sachet easy-blend dried yeast

milliliters water

can chopped tomato

mozzarella

capers

green olives

garlic

parsley

Mix the flours and yeast with a pinch of salt in a food processor fitted with a dough blade. Pour in the water and mix to a soft dough, then work for 1 min. Remove the dough and roll out on a lightly floured surface to a round about 30cm across. Lift onto an oiled baking sheet.

Spread the canned tomatoes over the dough to within 2cm of the edges. Arrange the cherry tomatoes and courgettes over the top, then scatter with the mozzarella. Mix the capers, olives and garlic, then scatter over the top. Drizzle evenly with the oil. Leave to rise for 20 mins. Heat oven to 240C/ fan 220C/gas 9 or the highest setting.

Bake the pizza for 10-12 mins until crisp and golden around the edges. Scatter with the parsley to serve.

Satisfy your hunger with this fresh and easy vegetarian supper, or brunch if you prefer

One-pan summer eggs

courgettes (about 2 large ones), chopped into small chunks

200 grams/7 ounces pack cherry tomatoes

eggs

few basil leaves

Heat the oil in a non-stick frying pan, then add the courgettes. Fry for 5 mins, stirring every so often until they start to soften, add the tomatoes and garlic, then cook for a few mins more. Stir in a little seasoning, then make two gaps in the mix and crack in the eggs. Cover the pan with a lid or a sheet of foil, then cook for 2-3 mins until the eggs are done to your liking. Scatter over a few basil leaves and serve with crusty bread.

Une flognarde aux courgettes et chèvre frais à déguster tiède avec une salade.

Clafoutis de courgettes

g de courgettes (des petites de préférence)

de litre de lait

g de farine

g de chèvre frais

oeufs

g de bacon ou poivrons confits

g de beurre fondu

herbes de Provence

huile d'olive

sel et poivre du moulin.

Choisissez des petites courgettes bien fermes avec peu de pépins. Lavez les en coupez les en tranche épaisses.

Ajoutez le lait et le fromage de chèvre en morceaux.

Pesez la farine et ajoutez la au mélange en mixant à petite vitesse.

Ajoutez le beurre fondu et continuer de mélanger.

Faites légèrement colorer les courgette à l'huile d'olive dans une poêle.

Ajoutez le bacon détaillé en allumettes et assaisonnez (sel, poivre, herbes de provence). Il ne s'agit pas de les cuire.

Dès qu'une légère coloration est atteinte versez les courgettes assaisonnées dans un plat graissé allant au four.

Redonner un petit coup d'hélice au mélange.

Cuire environ 40 minutes à 160°C. Servir chaud ou tiède accompagné d'une salade verte.

On peut aussi imaginer remplacer le bacon par des lamelles de poivrons confits pour un clafoutis veggie.

A quick and creamy carbonara-style tagliatelle that showcases delicious courgettes contrasted with cream and pancetta

Creamy courgette & bacon pasta

diced pancetta or smoked bacon lardons

garlic clove, crushed

tub (200 grams) low-fat crème fraîche

tagliatelle

Heat the olive oil in a large frying pan and sizzle the pancetta or bacon for about 5 mins until starting to crisp. Turn up the heat and add the grated courgette to the pan. Cook for 5 mins or until soft and starting to brown then add the garlic and cook for a minute longer. Season and set aside.

Cook the tagliatelle according to the pack instructions and scoop out a cupful of cooking water. Drain the tagliatelle and tip into the frying pan with the bacon and courgette. Over a low heat toss everything together with the crème fraiche and half the Parmesan adding a splash of pasta water too if you need to loosen the sauce. Season to taste and serve twirled into bowls with the remaining Parmesan scattered over.

Warm chickpea salad, ideal as a weekend lunch or weekday supper

Warm chickpea salad

ripe tomato

juice of half lemon

herbs

chickpeas

feta cheese

Preheat the oven to fan 200C/ conventional 220C/gas 7. Put the onion, courgettes, pepper and tomatoes in a shallow roasting tin and season with black pepper. Drizzle with 2 tbsp of the olive oil and toss well. Roast for 30 minutes, stirring halfway through, until the vegetables are cooked and beginning to turn brown.

Meanwhile, mix the lemon juice and remaining olive oil to make a dressing. Season with salt and pepper and stir in the herbs.

When the vegetables are cooked, allow them to cool for 5 minutes, then tip into a bowl with the chickpeas, feta and dressing. Toss lightly before serving. Leftovers are delicious cold and served with pitta bread.

Les courgettes remplacent la pâte à lasagnes. De quoi faire un plat d’été léger et aromatique.

Lasagnes de courgettes

oignons fanes

300 g de tomates cerises

huile pour la cuisson

500 g de viande hachée (bœuf)

c.c. de sel

un peu de poivre

dl d’eau

courgettes (env. 800 g)

c.s. d’huile d’olive

0.5 c.c. de sel

g de sbrinz râpé

Préchauffer le four à 220°C.
Couper les oignons fanes en rouelles et les tomates cerises en deux.

Bien faire chauffer un peu d’huile dans une poêle. Saisir la viande en deux portions env. 2 minutes. Ajouter les oignons fanes et les tomates, poursuivre la cuisson avec la viande env. 5 min, saler, poivrer. Verser l’eau, porter à ébullition, baisser le feu, laisser mijoter env. 5 minutes.

Tailler les courgettes dans la longueur en tranches d’env. 3 mm d’épaisseur (soit env. 40 tranches). Mélanger les courgettes avec l’huile dans un grand bol, saler, poivrer.

Répartir dans le plat graissé la moitié de la sauce à la viande. Disposer la moitié des courgettes sur la viande en les tassant et en les faisant se chevaucher, répartir dessus la moitié du sbrinz. Répartir dessus le reste de la sauce à la viande, terminer par le reste des courgettes, saupoudrer avec le reste du sbrinz.

Le classique du four de Betty Bossi: Des pâtes légères & végétariennes avec des courgettes, des tomates et du fromage frais aux herbes allégé.

Cannellonis légers

g de fromage frais aux herbes allégé (Philadelphia Balance)

300 g de tomates, en petits dés

300 g de courgettes, en petits dés

gousse d’ail, pressée

rouleaux de pâte à nouilles

dl de bouillon de légumes, froid

c.s. de parmesan râpé

c.s. de basilic, ciselé

Mélanger fromage frais, tomates, courgettes et ail.

Couper les abaisses de pâte à nouilles dans la largeur en 7 bandes d’env. 8 cm de large. Répartir dessus la masse de légumes, enrouler, déposer dans le moule graissé, couture vers le bas.

Mélanger le fromage frais et le bouillon, verser sur les cannellonis. Parsemer de parmesan.

Cuisson: env. 30 min au milieu du four préchauffé à 200° C. Retirer, parsemer de basilic.

A traditional way to use up marrows, or courgettes, that have grown too big for their boots

Marrow & ginger jam

lemons

1.8kg marrow

1.8kg jam sugar (with added pectin)

ginger

Pare the zest from the lemons with a peeler, then juice them, keeping the juice, shells and any pips. Tie the shells and pips into a muslin bag. Put the marrow into a preserving pan with 2 tbsp of the lemon juice, then cook on a medium heat, stirring often, until the pieces are turning translucent and soft but not mushy. Bubble off any juices before stirring in the sugar, the rest of the juice, the zest, ginger and the muslin bag. Stir until the sugar dissolves.

Bring to the boil, then simmer for about 10-15 mins or until the marrow has softened completely and the jam has reached setting point (see Tips, below). Pot the jam into warm jars (see below). The flavour of the jam will mature and intensify over the next few months, so tuck it away in a dark, cool place.

Top 31 courgettes recipes from across the web

The most viewed courgettes recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine

Top Tags

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Top 31 courgettes recipes from across the web

The most viewed courgettes recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Autumn piccalilli with pear

Ratatouille

Rosemary chicken with oven-roasted ...

Roasted vegetables

Minted courgette salad

Roasted ratatouille chicken

Cauliflower bake

Superhealthy pizza

One-pan summer eggs

Clafoutis de courgettes

Creamy courgette & bacon pasta

Warm chickpea salad

Lasagnes de courgettes

Cannellonis légers

Marrow & ginger jam

Ratatouille

Flan de courgettes au Kiri

Greek feta traybake

Terrine aux légumes d'été, chèvre e...

Légumes rôtis au four

Ratatouille savoureuse

Courgette brownies

How to Make and Cook Zoodles (Pesto...

Courgette curry

Halloumi pasta

Curried courgette relish

Samossas au fromage

Roasted veg & couscous salad

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Rocket & courgette soup with goat's...

Sweet & hot vegetable curry

The most viewed courgettes recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine