When it comes to cooking, the courgette is great in a ratatouille or vegetarian lasagne, but we often find that a rich tomato sauce can be a bit too heavy for the courgettes delicate flavours. Instead we prefer to take a simple approach and we especially like to serve courgette raw.
Raw Courgette Salad
This is such a pretty dish that tastes fresh and summery; the perfect side to some juicy lamb steaks. Try adding raw young peas and asparagus, depending on what’s in season.
1 medium courgette, sliced into ribbons using a peeler
75g freshly podded peas (optional)
5-6 asparagus spears, wooded section removed and roughly chopped (optional)
Juice of 1 lemon
2 tbsps rapeseed oil
Salt and pepper
50g feta, cubed, or Owd Ewe’s, grated
1) Place the courgette ribbons in a medium bowl along with the peas and asparagus, if using.
2) In a separate bowl, whisk the lemon juice and oil together.
3) Season with salt and pepper.
4) Pour the dressing over the courgette and toss to ensure it’s evenly covered.
5) Scatter the feta or Owd Ewe’s cheese over and serve.
Slow Cooked Courgettes
Adapted from a Hugh Fearnley-Whittingstall recipe this is incredibly easy to prepare but delicious spread on hot toast as a light lunch. We also like to stir pasta into it and serve with a grating of Owd Ewe’s cheese, a little lemon zest or fresh basil.
3 tbsp rapeseed oil
3 garlic cloves, peeled and sliced
1kg courgettes, sliced
Salt and pepper
1) Heat the oil in a large pan over a low to medium heat.
2) Add the courgettes and garlic.
3) Cook slowly and gently, taking care to ensure the courgettes don’t catch at the bottom of the pan.
4) Once the courgettes have broken down and become oily and unctuous, season to taste and serve as required.
Lamb and Courgette Casserole
Using tomatoes and courgettes keeps this casserole fresh and tasty, but it is still hearty and warming. Perfect for when you need a summery hug.
1 tbsp rapeseed oil
1 medium onion, peeled and finely sliced
3 cloves of garlic, peeled and finely sliced
2 medium courgettes, sliced
1 red pepper, cored and sliced
2 medium carrots, peeled and sliced
1 kg diced lamb
2 bay leaves
Sprig of fresh thyme
2 400g cans of chopped tomatoes
1 tbsp tomato puree
Salt and pepper, for seasoning
1) Place a large pan over a medium heat and add the rapeseed oil. Once hot, add the onion, garlic, courgettes, pepper and carrots, reduce the heat and cook until starting to soften.
2) Add the diced lamb and cook, whilst stirring, until it is browned on all sides. Depending on the cut of lamb you used, you might want to drain off some of the excess fat at this stage.
3) Add the bay leaves and thyme and mix in the chopped tomatoes and tomato puree. Season to taste.
4) Bring everything to a boil, reduce the heat and allow to simmer, covered, for two hours or until the lamb is tender. Alternatively you could transfer the ste to a casserole dish and cook in the oven at 160C.
5) Serve with lots of buttery mash.