Courgette Recipes



At this time of year (early August) we are usually inundated with courgettes and this year is no exception. We grow two types, the standard green type either “Zucchini” or “F1 Green Bush” and a golden yellow variety of unknown origin (we were given the seeds). Of course, with all this abundance, we are always on the lookout for new ways to use them. Our crops are usually picked when they are about 6″ – 8″ (200mm) long as opposed to the normal supermarket length of 8″ – 10″ (250mm). We present below two standard free recipes that we use regularly, Courgettes Paysan and Baked Courgettes. Both recipes can accompany most meals and baked courgettes are particularly useful if you are having a barbecue. The golden variety usually have slightly more flavour and are slightly firmer than the green. If you have any suggestions for other courgette recipes please let us know – enjoy.

Courgettes Paysan

Ingredients for 4 generous servings as a side dish

  • 2 medium sized courgettes, about 350g, 12 oz.
  • 1 large onion, about 250g, 9oz – red onion preferred but brown types are fine
  • 400g can of chopped tomatoes or if you are lucky enough a similar quantity of fresh tomatoes, skinned.
  • 1 large or two small cloves of garlic (may be omitted if you do not like garlic)
  • 1 teaspoon of salt, adjust to taste
  • ground black pepper, again, adjust to taste
  • 1 heaped teaspoon of dried, mixed herbs
  • Optional – 1 tablespoon of tomato puree to slightly increase the acidity.
  • 2 tablespoons of virgin olive oil


If using fresh tomatoes, wash them and skin them by pouring boiling water over them and letting them stand for a few minutes. If the tomatoes are ripe, the skin should come away quite easily. Cut the tomatoes into small pieces. Wash the courgettes , trim and slice them into discs about 2mm – 3mm thick. Coarsely chop the onion. Hint: red onions improve the flavour of this dish. Skin the garlic if used.

Heat the oil in a wide, shallow pan ( a saute pan is ideal) until hot enough to sizzle when tested with a small piece of onion. Add all the onion and stir and fry at medium heat until the onion is soft. Crush and add the garlic, fry for 1 minute more. Add the courgettes, keep stirring and frying for 2 or three minutes over a medium heat. Allow the courgettes to soften then add the tomatoes, tomato puree if used, salt and pepper. Bring the mixture to a simmer and then add the herbs, stir well.

Cover the mixture and cook at a gentle simmer until the courgettes are tender, about 5 minutes is usually enough. If there is still a lot of liquid present, cook over a high heat for a minute or so being careful not to overcook. Serve hot with practically any main course as a side dish.

Can also be served with pasta with Parmesan cheese sprinkled over the top as a main course.

This dish is particularly low in calories and can be used in moderation as part of a diet.

Baked Courgettes

Ingredients: allow 1 courgette per person

  • medium sized courgettes, about 6oz (175g) each
  • 1 small clove of garlic
  • a sprinkling of salt, adjust to taste
  • ground black pepper, again, adjust to taste
  • a little extra virgin olive oil


Wash the courgettes , trim and slice them lengthwise into 2 halves. Skin the garlic and slice it very finely indeed. Lay the courgettes cut face up and using your finger, spread a thin layer of olive oil on to the cut surface. Carefully place the thinly sliced garlic at random on the olive oil. Sprinkle a small amount of salt over the top and then add a generous grind of pepper over all.

Wrap the resulting coated halves in packets of foil, cut side up, two to a packet making sure that the “dull” side of the foil is outside (shiny side inwards) and that the ends of the packet are twisted up to stop any juice leaking out.

Cook for approximately 20 – 30 minutes in a pre-heated oven at 180C. Cooking on a barbecue can be a bit hit and miss but a similar time as in the oven is suggested but make sure that they are out of the hottest area and certainly not in the flames!

This dish is also very low in calories (except the oil!) and can be used in moderation as part of a diet.



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