Tag Archives: courgette

Recipe of the Week – 19th September 2016 – Courgette and Butternut Squash Fritters

This is a great recipe for using up any leftover veggies that may be in the fridge, and can be adapted to an extent depending on what you have spare, such as potatoes, cabbage, leeks, etc. A good tip when making these is to compress the grated mixture as much as possible before frying to remove any excess moisture and to help keep them together.

Makes 8


1 large courgette, roughly grated

1 small butternut squash, peeled, deseeded and roughly grated

1 large sweet potato, peeled and roughly grated

3 tbs olive oil for frying

1 clove of garlic, crushed

50g wholewheat flour

2 eggs, beaten

Salt and pepper to taste


1. Add all of the ingredients to a large bowl and mix well.

2. Form the mixture into fritters approx. 6cm in diameter.

3. Place a clean tea towel over the the fritters and compress to remove excess moisture.

4. In a large frying pan add the oil and fry on a medium heat for 5 minutes each side.

5. Serve when still warm with a light yoghurt dressing and a side salad.


Recipe of the Week – 7th September 2015 – Courgette and Mushroom Risotto

I really enjoy making risottos – there’s something satisfying about stirring something dry until it changes in texture to become something completely different! The end result of a creamy, savoury rice dish is always worth the effort too. I made this one using some allotment grown courgettes that were kindly gifted to the cafe and are both the yellow and green type, which gave a nice bit of colour variation.

Serves 6


400g risotto rice

2 large onions, finely chopped

2 cloves of garlic, crushed

5 tbs olive oil

30g butter

3 large courgettes

100g mushrooms, sliced

100g frozen peas

2 tsp dried tarragon

2 tsp Herbes de Provence

1000ml good quality vegetable stock

200ml white wine

Freshly grated vegetarian Parmesan type cheese

Salt and pepper to taste


1. In a large saucepan fry the butter and olive oil until foaming then add the onion and garlic and gently fry for 5 minutes.

2. Roughly grate one of the courgettes and stir it into the onion mixture. Fry for a further 5 minutes before roughly chopping the remaining courgettes and adding them to the mixture with the mushrooms.

3. Add the rice and stir well to coat thoroughly. Add the wine and simmer to reduce for 5 minutes before adding the herbs.

4. Add the stock a small amount at a time whilst continuously stirring until most of the stock has been absorbed. Cover and simmer for 10 minutes.

5. Add the frozen peas, cover and simmer for a further 5 minutes.

6. Season then serve immediately. Top with the cheese and a sprinkling of extra virgin olive oil. Serve with toasted bread and a green salad.

Recipe of the Week – 29th December 2014 – Courgette and Cashew Nut Roast

At this time of the year, I always feel the need to start experimenting with nut roast and nut/vegetable loaf recipes, even though I have managed to get away with doing the big entertaining this Christmas! I love cashews so this vegan variation on a classic recipe worked really well for me. I found the combination of the the moistness of the grated courgettes and the flour worked really well in the absence of eggs. Happy New Year everyone!

Serves 6


150g red split lentils, rinsed
2 medium courgettes, roughly grated
400ml good quality vegetable stock from bouillon
150g unsalted cashew nuts
3 tbs olive oil
1 large onion, finely chopped
2 cloves of garlic, crushed
2 bay leaves
1 red pepper, deseeded and chopped
100g mushrooms, finely chopped
1 tbs lemon juice
100g wholemeal breadcrumbs
50g plain flour
3 tbs fresh parsley, roughly chopped
Salt and pepper to taste


1. Add the lentils, stock and bay leaves to a large saucepan, bring to the boil then simmer covered for 15 minutes. Discard the bay leaves and keep warm.

2. While the lentils are cooking, lightly toast the cashew nuts in a non-stick frying pan for 1 minute. Place in a food processor and roughly chop.

3. Preheat the oven to 200C and grease and line two medium or one large loaf tins.

4. In the frying pan, add the oil and gently sir fry the onion, garlic, pepper and mushrooms, until tender. Add the grated courgette and fry for 2 further minutes.

5. In a large mixing bowl add the vegetables, cashew nuts, lentils, grated breadcrumbs, flour, lemon juice and parsley and stir well to combine. Season well.

6. Pour the mixture into the tin or tins and cover with a rectangle of tin foil. Bake the loaf for 30 minutes, then remove the foil and bake for a further 30 minutes. Remove from the oven and allow to cool slightly before serving.

7. Serve in slices with a rich tomato and paprika sauce, or with a good vegetable gravy. Serve with roasted vegetables or a green salad.

Recipe of the Week – 6th October 2014 – Spicy Butternut Squash and Courgette Soup

I very much felt in need of a warming and filling soup today, but one with a bit of a twist. The spices in this really lift the soup and I finished it with aubergine strips fried in Garam Masala to give it another layer. I don’t really like bland soups, but this one tastes slightly different with every mouthful. I actually had some of this for breakfast today with hummus covered toast – a great, if weird, way to start a Sunday!

Serves 6


1 large butternut squash, cubed and deseeded, but not peeled
3 courgettes, sliced
2 tbs olive oil
800ml good quality vegetable stock from Boullion
1/4 tsp garam masala
1/2 tsp ground coriander
1/4 tsp ground nutmeg
1/4 tsp ground cumin
Salt and Pepper to taste

For the aubergine strips;
1 large aubergine, cut into 10mm slices, then strips
3 tbs olive oil
1 1/2 tsp garam masala


1. Place the squash cubes in a large saucepan, cover with water and boil for 15 minutes or until tender.

2. Gently fry the courgettes in the olive oil until coated. Add all the spices and the salt and pepper and stir well.

3. Add the courgettes and stock and simmer gently for 20 minutes. When cooked, blend until smooth (I just used a potato masher as I prefer soups chunky).

4. Meanwhile add the olive oil to a large frying pan, add the aubergine strips and garam masala and fry gently for approximately 8 minutes until golden brown.

5. To serve, pour a generous portion of the soup in a bowl, top with a few aubergine strips and serve with toast or bread.

Recipe of the Week – 30th June 2014 – Spelt and Courgette Savoury

I thought I would do a bit of experimenting this week, mainly because there was a good selection of random kitchen ingredients available, which I wanted to use up! After consulting a number of cookbooks for inspiration I came up with this recipe, which is a bit of an amalgam of three recipes, tweaked to fit the ingredients I had to hand. I think this would also work well with the addition of dried fruit, such a sultanas or apricots, and will try this next time.

Serves 4


2 large onions, peeled and diced
2 cloves of garlic, finely chopped
3 tbs olive oil
2 sticks celery, finely diced
3 carrots, finely diced
1 red pepper, finely diced
3 courgettes chopped into large bite-sized pieces
1/2 tsp ground cumin
2 tsp garam masala
100g spelt, buckwheat or bulgur wheat
100g green lentils, rinsed
75g cashew nuts, roughly chopped
200ml vegetable stock made from bouillon
1 tbs tomato purée


1. Place the onion, garlic and celery in a large saucepan with the oil and gently sauté for 5 minutes. Add the ground spices and simmer for a further minute.

2. Add all the remaining ingredients except the courgette chunks and simmer for 25 minutes until the spelt and lentils are soft but not mushy.

3. Add the courgettes, cover, and simmer for a further 5 minutes.

4. Season and serve at once in a serving dish, garnished with parsley.

Recipe of the Week – 7th April 2014 – Courgette and Aubergine Lasagne


I thought that I would try something a little bit different on the tried and tested veggie lasagne recipe, and this is the result – It was a bit like a cross between a lasagne and moussaka due to the layer of aubergines, but for me that is a good thing! My previous attempts at creating an authentic white lasagne sauce have been disappointing, so I cheated and used ready made, although the ‘red’ layer was made from scratch.

Serves 4


2 large aubergines, cut into 10mm slices
3 large courgettes, cut into 10mm slices
8 tbs olive oil, plus a little for greasing
2 x 400g tins of good quality chopped tomatoes, or same quantity Passata
Small handful fresh basil leaves, roughly torn
300g fresh pack lasagne sheets
400ml white lasagne sauce
75g mature cheddar cheese, grated


1. Preheat the oven to 200C.

2. Batch fry the aubergine and courgette slices until lightly brown and set aside.

3. Lightly oil an ovenproof serving dish then arrange a layer of the aubergines on the bottom, then pour over one of the tins of chopped tomatoes. Scatter with a few basil leaves, season, then top with a layer of lasagne before pouring over half of the white sauce. Repeat, starting with the courgette slices until you have two full layers.

4. To finish, spoon remaining white sauce over the pasta, making sure the whole surface is covered then top generously with the grated cheese. Bake for approximately 45 mins until bubbling and golden. Serve immediately with garlic bread and a fresh green salad.


Recipe of the Week – 31st March 2014 – Easy Ratatouille

This recipe for ratatouille works brilliantly on its own with rice, as a base for pasta or even as the filling for a shepherd’s pie. As it’s so simple I tend to make this quite regularly when I’m in a rush!

Serves 4 to 6


1 large aubergine, cut into 2cm cubes
2 red peppers, roughly diced
2 large onions, cut from base to tip to form wedges
2 large courgettes, cut into 2cm cubes
5 tbs olive oil
Salt and pepper

For the Tomato Sauce
2 tbs olive oil
3 cloves of garlic, sliced
2 x 400g tins chopped tomatoes
1 bay leaf
2 tsp dried basil
1 tbs soy sauce
Pinch sugar
Salt and pepper


1. Toss all the vegetables together with the olive oil and seasoning in a large roasting tin and place in a pre-heated oven at 200C for 30 minutes until soft and beginning to brown.

2. Meanwhile, for the tomato sauce, add the sliced garlic to the oil and simmer gently for 1 minute, without browning.

3. Add the tinned tomatoes to the pan with the bay leaf and basil, and gently simmer for 20 minutes until reduced. Add the sugar, soy sauce, and seasoning to taste and take off the heat.

4. Toss together the vegetables and sauce to coat thoroughly and reheat gently when ready to serve.