Zucchini
Courgette is summer's most abundant vegetable and also the one most often ruined: it is mostly water, so cooked carelessly it turns soggy. The fix is salt — dice or grate it, salt it, leave it 15 minutes and squeeze the liquid out in kitchen paper before frying.
Check out other tasty recipes like vegetarian food, feta recipes, salads, pasta, everyday food recipes, dairy free, lactose free, sweet potato recipes, carrot recipes, gluten-free, halloumi recipes, new recipes
- Creamy Chicken Stew with Apples & Rice
- Sweet Chili Roasted Salmon, Vegetables & Rice
- Greek Halloumi Stew & Potatoes
- Thai-Style Baked Salmon with Creamy Potato Casserole
- Salad with Roasted Vegetables, Feta Cheese & bulgur
- Spicy Tofu Stew & Lemony Crushed Potatoes
- Greek Baked Salmon with Feta & Roasted Vegetables
- Roasted zucchini, hummus & bulgur
- A Quick Wok Dish with Chicken & Cashews
- Chicken & Vegetables in Satay Sauce with Rice
- Japanese Teriyaki Salmon & Rice
- Yummy's style Chicken Stew with Zucchini & Potatoes
- Crispy Falafels & Potato Salad with Apples
- Cheese-Gratinated Chicken & Roasted Vegetables
- Lemon Pasta with Zucchini & Halloumi
- Roasted vegetables, feta cheese & spicy tomato sauce
- Pasta with Green Vegetables & Basil Oil
- Chicken Gratin with Parmesan Cheese & Rice
- Oven-Roasted Vegetables with Halloumi Cheese & Lime Sauce
- Chicken Bowl with Zucchini, Smashed Cucumber & Peanuts
- Creamy Pasta with Cold-Smoked Salmon & Zucchini
- Warm zucchini and potato salad with bacon and parmesan
- Crispy Zucchini Fritters with Feta, Rice & Dill Yogurt Sauce
In a 225 °C oven courgette browns best cut into thick wedges rather than thin discs. In a pan, use high heat and a short time. Grated, it melts into pasta sauces, pancakes and pastry unnoticed. Its flavour is neutral, so give it strong company: feta, garlic, lemon, mint, chilli or parmesan.
5.0
