How to use courgettes in everyday meals

It's courgette time! These gorgeous green batons are such a dramatic plant and contain plenty of vitamin C, anti-oxidants, fibre and water (another way to add to your hydration at this time of year). They are also very versatile. Remember, you can even eat the flowers! They're not a vegetable at all, but technically a fruit because of containing seeds.


Here are a few ideas of how to use the nutrition rich courgette or zucchini.


RAW - grated or spiralized in salads they are light, crisp and fresh


COOKED

  • fry them in slices with a little butter

  • roast in batons with some olive oil and seasoning

  • add them chopped to stews, pasta sauces, casserole, mince or in a stir fry with rice and lentils.

  • easily grilled, brushed with a little oil.

  • cube and cook slowly with aubergine, tomatoes, onions, tomato puree and herbs to make a rich ratatouille.

  • coat the flowers in a light batter (same as for a pancake) and deep fry, you can also do the same for batons of courgette - tempura style.

  • larger courgettes or squash, you can hollow out and stuff with stir-fried spicy vegetables or mince (beef or spicy lamb) cooked with onions and tomatoes - then bake in the oven until the courgette / squash is softened.

  • frittata style, fried in an oven proof frying pan and then cooked with some beaten eggs, spring onions and goats cheese

  • BBQ thick, diagonally sliced, brushed with oil and lemon juice

  • add thinly sliced and semi cooked(fried) to a lemony risotto with some grated parmesan on top

  • in chocolate cake they make a wonderful moist addition. Add about the same courgette to flour and an extra egg.

And there are plenty more ways of using courgettes (zucchini) on the internet. Happy cooking!


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