Marinated Courgettes with Capers – serves 4
3 x green & yellow courgettes (large) peeled into strips
with potato peeler
extra virgin olive oil
1 x lemon, zested & juiced
1 clove garlic, crushed
2 tbsp capers, drained & rinsed
50g parmesan, shaved
Toss the courgette strips with 4 tbsp oil, lemon zest and juice, garlic and
some seasoning. Pile up on serving platter with capers cheese and
rocket. Drizzle any extra dressing over.
courgette, grated & squeezed
8 spring onions, chopped
120g feta cheese, crumbled
1 tbsp parsley, chopped
1 tbsp mint, chopped
2 eggs, lightly beaten
60g plain flour
Oil for frying
Sea salt & pepper
Pat the courgettes dry with a t-towel and mix in a bowl with the spring onion,
feta, parsley, mint and eggs. Stir to combine, then sieve flour and
Heat oil in frying pan (approx 2cm deep), on a medium heat (do
not allow to get too hot as it might burst in flames!).
Drop one tablespoon of batter for each fritter into the hot oil, flattening
gently with the back of a spoon. Cook for 2 minutes on each side until golden brown.
Drain on kitchen paper and serve with a lovely green salad.
Courgette & Lemon Linguine
1 small thinly sliced onion
1 clove of garlic crushed
4 courgettes, thinly sliced
half a lemon, zested and juiced
a handful of cherry tomatoes , quartered
parmesan shavings, to serve
Cook the linguine according to
packet instructions. Meanwhile, heat 2 tbsp olive oil in a large frying pan and
fry the onion, garlic and courgette until golden. Add the lemon zest and juice,
tomato and 2 tbsp olive oil. Season. Toss the pasta with the lemony
courgettes. Serve scattered with parmesan.
Di’s Courgette Cake
Cream together 3 eggs, 1 cup vegetable oil , 2 cups sugar. Sift
and add 3 cups flour, 1 teasp baking soda, 1 teasp salt, 3 teasp cinnamon. Add
2 generous cups grated courgette (squash the courgette down to really fill the
cup), 3 teasp of vanilla essence,
Divide in 2 loaf tins and bake for 1 hour at 325 F / 160 C
Courgette and Tarragon Soup
2 onions finely chopped, 3 or 4 courgettes finely chopped, sweat
in a pan with a few pinches of dried or fresh tarragon (don’t overdo it, as
it’s a strong herb, better to add more later)
Add 1 litre vegetable stock, bring to boil then simmer for 15
mins. Use a blender to whizz it to your preferred consistency. Add salt and
pepper, more tarragon if required to taste and boiling water if too thick.
Kathleen's Courgette Chutney
2 lb chopped courgettes or
marrows, 1lb peeled & chopped apples (cooking apples or any other scrumped
apples/fallers), 1/2 lb chopped onions
1/2 lb sultanas, 1 grated carrot, 1/2 lb soft brown sugar,1 teasp mustard
1 teasp mixed spice, 1 teasp salt,1 teasp grd ginger, 1 pint brown malt
Put all ingredients into a pan & bring it up so that it is just boiling.
Cook for 1 hour. If the chutney is still runny carry on cooking/boiling for
another 1/2 hour to drive off more of the water. Take thoroughly washed clean
glass jam jars & metal lids and place in the oven at 100oC for 10 minutes
Pour chutney into hot jam jars. Fill right up to the top, and screw the lid on
immediately. The chutney should then keep for many months or even years!
This recipe makes approx 3 coffee jars, so approx 5 jam jars.
Angela’s Courgette or Marrow
4lb marrow (weighed after preparation) 3lb sugar 2oz
root ginger 3 tsp lemon juice
Peel the marrow, remove seeds and cut into cubes. Put cubes in a colander over
boiling water, cover and steam until just cooked. Place marrow in a basin,
cover with the sugar and leave overnight. Next day bruise the ginger (beat it
with a hammer) and tie it in a muslin bag. Put all the ingredients in a
preserving pan and cook slowly for 1 hour, until the marrow is
transparent. The relish doesn't set so no need to cook longer. Remove the bag
of ginger and pour warm relish into sterilised jars.
Courgette, Potato and Dill Soup
2 large potatoes chopped, boil for 5 mins
in 500ml stock till soft, blend to a puree. In another pan, heat some olive
oil, add 3 grated courgettes and 1 chopped onion. Fry till soft but not brown.
Stir in potato puree & milk to dilute. Add a handful of chopped fresh dill,
season, simmer for 5 mins & serve.
Fry finely chopped red onions in olive oil
till golden brown; add 2 tsp grated fresh ginger, 2 chopped garlic cloves and 2
fresh deseeded chopped chillies. When onions are brown add tomatoes (fresh or
tinned); cook for 20 mins till thick. Add 1 tsp of cumin, coriander, chilli powder,
turmeric, paprika & a little water. Stir all together and cook for another
10 minutes, then add meat or vegetables of your choice, e.g. sliced courgettes
& potatoes. Cook for 30 mins (1 hour for meat). About 15 mins before the
end of cooking time add 1½ tsp of garam marsala and a handful of chopped fresh
Roast Summer Vegetables with
3 courgettes, 3 tomatoes, 2 peppers, 2
onions, 5 garlic gloves, large handful of fresh basil, olive oil, salt &
pepper; 1 block of feta cheese, pumpkin seeds.
Slice courgettes into rounds; quarter
tomatoes; de-seed and slice peppers; quarter then slice onions; separate garlic
cloves (but leave skin on). Place in baking dish and drizzle with oil, season
and place in oven at 180°C for 20 – 30mins. Remove from oven and stir well:
sprinkle crumbled feta over veg with pumpkin seeds and fresh basil. Replace in oven for 10 – 15
mins, until vegetables are just browning at edges; serve hot with couscous or
Baked Courgettes – Various
options for the BIG ONES
1 Cut courgettes
lengthways and lay on oiled baking tray. Smear with pesto and grate some
parmesan over it.
2 Cut into big chunks, grate fresh ginger over and mix in with some olive
3 Cut in to big chunks, lay on oiled baking tray. Sprinkle ground cumin
and ground coriander over and a drizzle of honey.
4 Either chunks or slices, mix up with chopped up sun dried tomatoes
& mixed herbs and olive oil. For all bake in oven for 20- 30
mins at 180 C