Stuffed round courgettes with red rice and vegetables
The nutty taste and russet colour of red rice works well with plump, sweet round courgettes. Dish up two per person as a main.
Serves 4
170g red rice
8 round courgettes
3 tomatoes
2 slices prosciutto
(optional)
1 carrot, peeled and julienned
3 garlic cloves, chopped
½ an onion, chopped
Olive oil
1 tsp dried coriander
1 tsp dried cumin
30g parmesan, grated
1 tbsp basil, chopped
1 tbsp tarragon, chopped
1 tbsp parsley, chopped
Salt and black pepper
A splash of chicken stock or boiling water
1 Cook your rice according to the instructions on the packet. Preheat the oven to 180C/350F/gas mark 4.
2 Wash the courgettes and slice off the tops. Remove the flesh inside, dice roughly and set aside.
3 Bring some water to a boil in a pan and soak the tomatoes for 30 seconds. Rinse under cold water and peel them. Remove the seeds and dice roughly.
4 Heat 2 tbsp olive oil in a heavy-based pan. Add the garlic and onion, ½ tsp coriander and ½ tsp cumin. Stir and cook for 5 minutes until soft but not brown. Add the courgette flesh and stir. Cook for 3 minutes before adding the carrot, stirring and cooking for 3 minutes before adding the tomatoes. Simmer for 5 minutes uncovered.
5 Remove from the heat and add the diced prosciutto (if using), parmesan and herbs. Season with salt and pepper.
6 Add the rice and mix together. Season the whole courgettes with salt and pepper and stuff them with the rice mixture.
7 Place in an ovenproof dish with a splash of stock or water at the bottom. Drizzle with olive oil and bake for about 1 hour.
Recipe supplied by Béa Peltre, latartinegourmande.com
Courgette, parmesan and sage pasties
The fragrant sage provides a great contrast to the sharp, salty cheese and sweet courgettes.
Makes 6
225g shortcrust pastry
Flour, for rolling
1 egg, beaten
A handful of sesame seeds
For the filling
1 tbsp oil
1 onion, very finely chopped
1 medium potato, cut into ½cm dice
2-3 tbsp vegetable stock or water
225g courgettes, trimmed and cut into ½cm dice
12 fresh sage leaves, shredded
Salt and black pepper
110g parmesan, freshly grated
1 Preheat the oven to 190C/375F/gas mark 5. Heat the oil in a frying pan over a low heat and cook the onion for five minutes. Add the potato and stock or water and cook for another 10 minutes.
2 Stir in the courgettes and sage and season with salt and pepper. Cook for about 10 minutes until the courgettes are tender and the liquid has evaporated. Remove from the heat, stir in the parmesan and allow the mixture to cool completely.
3 Roll the pastry out on a floured worktop. Divide into 6 equal pieces. Roll each piece out fairly thinly and cut into roughly 12cm circles, using a plate as a template.
4 Spoon the filling in a line down the centre of each pastry circle. Dampen the edges with water and bring together to join at the top. Seal the pasties, crimping the edges with fingers and thumb.
5 Brush the pasties with beaten egg and sprinkle with sesame seeds. Bake in the oven for 20-25 minutes or until crisp and brown.
Recipe adapted from Leith's Vegetarian Bible (Bloomsbury)
Pickled courgettes
Pickling small courgettes is a great way of preserving a summer glut. Eat as you would a pickled gherkin.
Makes 2-3 jars
450g small courgettes, sliced lengthways
1 tsp salt, plus extra for sprinkling
1 tsp turmeric
2 tsp mustard seeds
2 tbsp clear honey
300ml cider vinegar
2 onions, sliced into thin rings
1 Sprinkle the courgettes with salt and leave for 1 hour.
2 Mix the turmeric, salt, mustard seeds, honey and vinegar in a pan, bring to the boil and simmer for five minutes. Leave to cool, skimming the surface if necessary.
3 Drain the courgettes, wash well and pat dry. Pack into warmed, clean jars with the onion rings. Cover with the spiced vinegar. Seal well and store for 2-3 days before eating.
Recipe adapted from The Perfect Pickle Book by David Mabley and David Collison (Grub Street)
Courgette praline cake
Moist and dense with a hint of cinnamon, this courgette cake with maple icing and salted almonds is an indulgent way to use up a courgette garden-glut.
Serves 10-12
3 eggs
240ml vegetable oil
300g courgette, grated
400g granulated sugar
2 tsp vanilla extract
400g plain flour
1 tsp bicarbonate of soda
¼ tsp baking powder
1 tsp salt
1 tbsp cinnamon
For the icing
240g light brown sugar
225g butter
60ml whole milk
1 tsp maple flavouring/ maple syrup
220g icing sugar, sifted before measuring
70g salted almonds or pecans, coarsely chopped
1 Preheat the oven to 160C/140C fan/325F/gas mark 3. In a medium bowl, stir together the eggs, oil, courgette, sugar and vanilla extract until well blended.
2 In a separate bowl, combine the flour, bicarbonate of soda, baking powder, salt and cinnamon. Add the dry ingredients to the courgette mixture and stir until just combined.
3 Divide the batter evenly into three 23cm cake tins (well greased or nonstick). If you don't have three pans, bake the cake in batches. Bake until the cake is light brown and set in the middle, or for 22-25 minutes. Turn the cakes out on to a rack to cool.
4 In a medium saucepan, combine the brown sugar and butter. Cook on a medium heat, stirring constantly, until the butter melts and the sugar has dissolved – about 2-3 minutes.
5 Pour in the milk. Continue to stir and bring to a boil. Remove the pan from heat and stir in the maple flavouring. Set aside to cool slightly.
6 Place the icing sugar in a large bowl. Pour the butter mixture over the icing sugar and mix with a spoon for 2-3 minutes until the icing is smooth. Use the icing while it is still warm.
7 Place one layer of the cake on a plate and pour icing in the centre. Spread the icing out to the edges, then set the next cake on top. Repeat. Set the third cake on top and pour the remaining glaze over the cake.
8 Spread the icing to the edges and let it naturally drip down the sides or use a palette knife or spatula to frost the sides if you wish. Sprinkle the top with the almonds.
9 Let the frosting set for at least 30 minutes before cutting. This cake will store well for a few days at room temperature, wrapped tightly.
Recipe supplied by Mary Miller, apassionateplate.com
Griddled courgette carpaccio with chickpea salsa and pistachio dressing
This works well as a light salad on its own or as a platter to be eaten with grilled meat.
Serves 2-4
4 large courgettes (a mix of green and yellow, if possible)
Olive oil, to brush
400g tin chickpeas, drained and rinsed
1½ tbsp lemon juice, or to taste
1 tbsp ground cumin
1 small tomato, finely chopped
½ small red onion, finely chopped
Salt, to taste
30g coriander (leaves and stalks), chopped
75–100g feta cheese
For the pistachio dressing
¾ tbsp red or white wine vinegar, or to taste
1 small garlic clove, peeled
15g pistachios, shelled (roasted is fine)
2½ tbsp extra virgin olive oil
¼ tsp black pepper, or to taste
¼ tsp caster sugar
1 Heat a griddle pan until it is quite hot. Slice the courgettes diagonally into thin slices no more than ½cm thick. Oil the slices, place on the griddle in a single layer and cook, undisturbed, for three minutes, or until the base has well-charred lines. Turn and repeat on the other side.
2 Repeat with the remaining courgettes. Transfer to a plate as you do the next batch. As you stand over the griddle, stir together the chickpeas, lemon juice, cumin, tomato and red onion and season to taste.
3 Blend together all the ingredients for the dressing with 2 tbsp water until smooth; you can use a good stick blender but a mortar and pestle will also work. Adjust the seasoning and vinegar to taste and keep aside.
4 To assemble, place the courgettes on plates or a platter, slightly overlapping at the edges. Drizzle with the dressing. Mix the coriander into the chickpeas, scatter them with the feta cheese and serve.
Anjum's Indian Vegetarian Feast by Anjum Anand (Quadrille)
Courgette and sirloin
The courgette's edge of bitterness is preserved in this recipe by keeping it raw and real.
Serves 2
2 courgettes
250g sirloin steak
7 tbsp fresh coriander, chopped
1 tsp white sesame seeds
1 tbsp dried shallot (or toasted dried onion)
For the dressing
2 tbsp sugar
4 tbsp water
4 tbsp soy sauce
1 tsp root ginger, grated
1 tbsp sesame oil
Juice of 1 clementine
1 Cut the courgettes in half lengthways and use a vegetable peeler to shave off thin slices.
2 To make the dressing, put the sugar and water in a pan over a medium heat. When the sugar has completely dissolved, add the soy sauce followed by the grated ginger and the sesame oil. Cut the clementine in half and squeeze the juice into the pan.
3 Soak the courgette slices in the dressing for 3-5 minutes then set to one side. Cut the sirloin steak into thin slices and marinate in the dressing for 5 minutes, then lightly sear the sirloin in a frying pan or on a griddle.
4 Divide the sirloin between 2 serving plates. Arrange the courgette strips alongside the seared sirloin.
5 Sprinkle the chopped coriander, white sesame seeds and shallot over the beef.
Extracted from The Vietnamese Market Cookbook by Van Tran and Anh Vu (Square Peg)
Courgette and apple hummus
This chickpea-free hummus is quick to whip up. By replacing beans with courgettes, you can pack in another portion of fresh raw vegetables with this delicious dip.
Serves 2
20g dried apple rings, chopped
1 large courgette
2 tbsp lemon juice
7 tbsp extra virgin olive oil
1 medium garlic clove
1 large pinch sea salt
1 small pinch black pepper
3 tbsp tahini
½ tsp ground cumin or ¼ tsp smoked paprika
A small handful of fresh parsley or coriander
Crudites of cucumber, carrots, red peppers, fennel or courgette batons and pink radishes to serve
1 Roughly chop the apple and courgette, add to the blender with the other ingredients and pulse a few times.
2 Use a spatula to scrape down the sides and then blend the mixture until smooth. Taste for seasoning.
Recipe supplied by hemsleyandhemsley.com
Marrow and potato gratin
Serve this with crusty sourdough for mopping up the juices.
Serves 4
6 tbsp sunflower or rapeseed oil
800g marrow, sliced into 2cm rings
30g plain flour
3 banana shallots, sliced
2 tbsp tomato puree
4 garlic cloves, sliced
400g Maris Piper potatoes, thinly sliced
300ml sour cream
300ml water
Salt and black pepper
1 small bunch of dill, chopped
1 Heat 2 tbsp of sunflower oil in a heavy-based pan. Dip each side of the marrow in flour, shake the excess off and fry on medium heat on both sides until nicely caramelised. Do this in batches, adding some extra oil each time. Remove each marrow piece to a paper towel.
2 Add the shallots and the tomato paste and cook on a medium heat, stirring all the time, until the shallots start to soften (about 3 minutes). Then add the garlic and cook for another minute.
3 Add the potatoes, sour cream and 300ml of water (use the sour cream container to measure this), season very well with sea salt and pepper and stir. Place the browned marrow on top and cook on a low heat for 50 minutes or until the potatoes are cooked and the liquid is reduced. Sprinkle with dill and serve.
Recipe supplied by Olia Hercules; therecipekit.co.uk
Courgette and chive spoonbread
Serve this straight from the oven, spooning into a serving bowl or on to individual plates with pulled pork, red beans and rice, or something of equally American deep-south pedigree.
Serves 4
190g polenta
2 eggs
500ml milk
350g courgette, grated
25g chives
1½ tsp salt
25g parmesan, grated
1 Preheat the oven to 220C/425F/gas mark 7 and put a heavy-bottomed frying pan over a low heat.
2 In a blender, mix the polenta, eggs and milk until smooth.
3 Next, add the grated courgette, chives, parmesan, and salt.
4 Pour the batter into the preheated pan, smoothing out the top with a rubber spatula.
5 Bake for 25 minutes, serving immediately to ensure the texture is nice and moist.
Recipe supplied by internetcookingprincess.com
Greek dukkah-encrusted courgette fries
To make your own Greek-style dukkah, toast 4 tbsp of finely chopped almonds, pistachios or hazelnuts then mix with 4 tbsp sesame seeds, 2 tbsp each of coriander and cumin seeds, 1 tsp each of fennel seeds, black pepper and sea salt, ½ tsp cinnamon and 2 tsp dried oregano.
Makes about 24
2 large courgettes
40g wholemeal flour
2 eggs, lightly beaten with 2 tbsp water
120g Greek-style dukkah
Olive oil spray
1 Preheat the oven to 200C/400F/gas mark 6. Cut the ends off the courgettes. Cut each in half, then cut each half lengthways into three strips. Then cut each strip lengthways in half. You should end up with 12 fries per courgette. Roll them in the flour, then dust off.
2 Quickly dip each fry into the egg wash, then coat generously with dukkah.
3 Place on to a greased baking tray, and sprinkle more dukkah over the top if necessary.
4 Spray with olive oil, then cook for 30 minutes or until sizzling and golden.
Recipe supplied by Lisa Stanton, greekvegetarian.blogspot.co.uk