Food: All The Courgette Recipes (including a Courgette, Mint & Feta Puff Pastry Tart)

If you follow me on Instagram, you’ll probably have gotten the impression that I love courgette (or zucchini if you’re over the pond!) – and you’d be right! My all-time favourite summer veg, it’s got a weekly place on our shopping list, and I nearly bit my boss’ arm off when he offered me some homegrown in his garden. It’s the perfect vegetable to cram into risottos or pasta dishes, it’s great used to bulk out sauces, it makes delicious chutney and it’s even good in cake. What more could you want in a vegetable?!

 photo Courgette Recipes_zpswmcoregu.jpgA lot of people don’t quite understand my love for courgettes, and when quizzed they’ve only had them boiled (ick!) or roasted, with little flavour added and care taken. Treated nicely a courgette is tender, almost sweet and has the most beautiful subtle flavour. I honestly love them – and this post includes just a few of my favourite ways to use them!

 photo Courgette Fritters 1_zpsttnvfkrw.jpgCourgette Fritters

I blogged about courgette fritters a few years ago, and it’s a recipe I still use to this day. Sometimes I’ll add feta, sometimes I’ll throw in a spring onion. I love adding mint (courgette and mint goes SO well together!), sometimes I’ll spice them up a little. Yum! I also love these cold as a little lunchbox filler…

 photo Courgette Risotto 2_zpslzqwzso4.jpgCourgette Risotto

If you’ve read this blog for a while, you’ll know that my all-time favourite comfort food is, without question, a risotto. I love the creaminess, the carb overload, the cheesiness. The fact that I can thrown whatever I have in the fridge in and it will always taste good. My Courgette Risotto is subtle but combines lemon and basil along with plenty of Parmesan – lush!

Courgette Pasta

Adding courgette to pasta dishes is my go-to way of using them. I’ve added a couple of grated ones to my tomato-free Bolognese sauce (they cook down to virtually nothing, bulking out the source with even more veg and adding another subtle layer of flavour). My favourite summer pasta recipe is a copy-cat version of a Bella Italia dish, but I also love roasting courgette strips for barely five minutes, then mixing into pasta along with peas, lemon juice and feta…

My favourite courgette pasta dish though? A take on this recipe by Half Baked Harvest. I fried courgette slices for around 15 minutes over a medium heat, sloshed in some wine and garlic, mashed a little with the back of a spoon, and continued to cook (on a lower heat) whilst I boiled some pasta. Adding the pasta with a good ladle of cooking water, butter and parmesan combined it all into a thick and flavourful sauce. Finished with more cheese and some torn basil it was simple, tasty and just the kind of honest bowl of food I like to eat.

Griddled Courgette Salad

One thing I *don’t* like is raw courgette – I find it a weird texture, a tad bitter and just not that enjoyable. However, grill it, dress it, leave it to cool and then serve in a salad is something I can totally get on board with. I like to throw thin-ish slices on my George Foreman (well, fake cheapy one!), then pop into a bowl when soft. Toss with lemon, olive oil and plenty of seasoning then allow to cool (the courgettes soak up this dressing like a sponge) before tossing with salad leaves. Perfect as a side, but I’ll also add a little feta and maybe some pumpkin seeds to turn this into a lunchtime meal.

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Courgette & Orange Loaf Cake

I feel a bit mean including this one, as I’m not actually going to give you the recipe! What I will say is that courgette cake is absolutely delicious, and the recipe is worth waiting for (I’ll post it soon, I promise!). This loaf cake was like a lighter version of carrot cake, less heavily spiced with cinnamon, but zingier from the orange. I took it into work and there was only two slices left at lunchtime, which says it all!

Courgette, Feta & Mint Tart

This is probably my favourite courgette recipe of 2018 – and it’s super simple too making use of ready-rolled pastry. The mint adds such a nice and fresh flavour, but if you’re not a fan you could leave it out, or even try mixing it up with basil or dill. The key is to not arrange the courgette strips ‘prettily’ but pile them on and just ensure they are reasonably evenly distributed around the tart. Some of them will catch and lightly char in the oven, others will soften and caramelise. The feta adds seasoning, and the base of the tart is lovely and crisp. The perfect picnic treat!

 photo Courgette Feta and Mint Pastry Tart 8_zps2gt7ztlm.jpgRecipe (Serves 4 as a picnic snack or light lunch)

  • 2 small courgettes
  • 1/2 pack ready-rolled puff pastry
  • 1 egg yolk
  • 2-3 tbsp creme fraiche, I used low-fat
  • 3 spring onions, finely sliced
  • Some fresh mint, leaves only
  • Some feta, as much or as little as you like
  • Some olive oil, for drizzling

First off, simply peel thecourgettes with a veg peeler so you’ve got lots of long strips. Toss through a pinch of salt, then pop in a sieve, put a bowl on top and weigh it down with something heavy (I used a packet of rice!). Leave the courgettes for around 20 minutes, and preheat a baking tray in the oven. When the courgettes are ready, take the pastry and score an edge around 1cm from the borders. Brush the edges with a little beaten egg yolk, then mix the remaining egg yolk with the creme fraiche, spring onions and a handful of chopped mint. Spread the mixture over the middle of the pastry, and then top with the courgette strips. Sprinkle over some feta, drizzle with a little olive oil, carefully slide onto the hot tray and bake at 200C for around 25 minutes, or until golden and crispy. Serve warm or at room temperature – it’s delish!

 photo Courgette Feta and Mint Pastry Tart 5_zpsfrikxu3a.jpgI’m still going mad for different courgette recipes – next I’m hoping to try this frittata recipe to add to my list of lunchbox fillers, I also want to try adding it to a bean burger. I’ve also seen a couple of dips made from courgette around, which I HAVE to try before summer is out. I imagine it will be perfect with homemade pittas…oh, and I love them stir-fried for a few minutes, then dresses in a soy-garlic-ginger dressing. SO good, it’s a great light lunch option served with a little brown rice.

Are you are courgette/zucchini fan? What’s your favourite way to cook them?

Recipe: Courgette Risotto

Perhaps a bit late in the year, this post, as the courgette glut tends to happen in late summer, but so damn delicious I couldn’t help share. I can’t believe how behind I am at posting recipes; it seems like I make something, photograph it and then it’s months before it makes it’s debut on the blog. Whoops! I’ll definitely have to try and be prepared for the¬†Christmas themed recipes I have planned…

 photo Courgette Risotto_zps6n6dzibs.pngThis Courgette Risotto, admittedly not the easiest thing to photograph, was born out of desperation for risotto. I’ve talked about my favourite-ever-meal before, mushroom risotto, and how it’s my go-to meal when I’m stressed, ill, tired, need cheering up or just fancy treating myself. I love it. And W hates mushrooms. I’ve tried converting him. I’ve tried sneaking them into things. It’s not worked; he hates the taste, despises the texture and I’ve not made mushroom risotto since moving out of uni in June. I was craving it so much in my first week of work I spent an hour researching different risotto recipes and proposed this one. Admittedly it was quite a bit of work for an after-dinner meal, and on one of the hottest days of the year I was certainly sweating over the hot stove, but it was delicious.

I was worried it was going to be a bit bland, but actually the gentler, subtle flavours really worked well together to create a rather tasty dinner. The mix of textures was spot-on, the seasoning just right and I felt it was quite possibly the perfect risotto consistency. Calorific, yes, but well worth it. Oh, and it can easily be made veggie by using veggie stock and checking the label on your cheeses.

 photo Courgette Risotto 1_zpswfg13ri5.jpgIngredients (for 2)

  • 50g butter, split in half
  • 2 tablespoons olive oil, again split in half
  • 1 white onion
  • 1 stick celery
  • 1 clove garlic
  • 150g arborio rice
  • 2 medium courgettes
  • Juice of 1 lemon
  • 1 litre chicken stock
  • Handful fresh basil
  • 50g grated parmesan
  • 2 teaspoons mascapone

First, prep the veg. Finely dice the onion and celery, finely chop the garlic. Coarsely grate 1 whole courgette, and around half of the other. Chop the remaining courgette into 1cm chunks. Melt half the butter in a pan with 1 tbsp of olive oil, then sweat the onion and celery until softened. Make up the chicken stock and add the basil Рthis infuses it and adds a delicate herby taste.

Turn the heat up and add the garlic, grated courgette and rice. Fry, stirring constantly, for one minute then add the lemon juice (and a splash of white wine if there’s a bottle open). Stir until the liquid is absorbed, then add a ladleful of stock. Again, stir until absorbed (or at least every minute or so), adding ladlefuls gradually, until the rice is soft and creamy. I found it took around 25 minutes. Turn off the heat, stir through the Parmesan and macapone along with plenty of black pepper. Cover with a lid, off the heat, for around five minutes.

Whilst you wait, heat the remaining oil/butter over a high heat and add the diced courgette. Fry until slightly softened and golden. Vigorously beat the risotto and divide into warm bowls, and scatter over the fried courgette. Drizzle over some buttery pan juices, then enjoy with a crisp green salad (watercress and rocket works particularly well).

 photo Courgette Risotto 2_zpslzqwzso4.jpgWe both really enjoyed this risotto, the light flavours worked perfectly and it really showcased how delicious courgette can be. I know I love this vegetable, but a lot of people (other than trendy courgetti) don’t really know how to use it. I’ll definitely be making this again – and I’m a lot more open to experimenting with other risotto flavours now. I’m thinking a rather Autumnal butternut squash and sage version next…

Are you a fan of risotto?