courgettes
recipe collection
One plant. Far too many courgettes. Endless possibilities.
There comes a point every summer when you stop being pleased to see a courgette ... You open the back door and there's another one on the step. A neighbour leaves a bag by the gate. Someone at the school has a glut. You go into the garden and discover that the perfectly respectable little courgette you saw yesterday has somehow turned into a marrow overnight.
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The courgette glut is real ... But I'm not complaining.
Because courgettes are one of those brilliantly useful things to have around. They can be grated, roasted, fried, baked, stuffed, pickled and turned into things you wouldn't necessarily think of putting a courgette into in the first place.
And once you stop thinking of them as the vegetable you need to use up, they become rather exciting.
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That's where the fun starts.
So What Can You Do With Courgettes?
Endless courgettes supply meet endless possibilities ... Although there is a point in every courgette season when you may wonder whether you will ever see the bottom of the vegetable drawer again.
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Courgettes are wonderfully obliging things in the kitchen. They can be grated, roasted, fried, baked, stuffed, spiralised, pickled, folded into cakes or turned into something completely unexpected.
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So this is my little corner of Nature's Larder dedicated to the humble courgette ...from the things I make every summer to the recipes born out of a glut, a garden full of them and absolutely no intention of letting a single one go to waste.
GROW • GRATE • ROAST • FRY • BAKE • PICKLE • SHARE
From the garden to the Kitchen
Courgette flowers
Preserve the Glut
Frequently Asked Questions About Blackberries
When are courgettes in season in the UK?
Courgettes are at their best through the summer months, usually from June to September. If you grow your own, you'll know that once they get going, they can produce rather enthusiastically!
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What can I do with a glut of courgettes?
Quite a lot! Courgettes can be roasted, grilled, fried, baked, stuffed, grated into cakes, turned into soup, added to pasta and salads, or preserved in pickles and chutneys. And if all else fails, give some away — preferably before the courgettes reach marrow proportions.
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Can I freeze courgettes?
Yes, although they are much better frozen after being cooked or prepared rather than simply thrown into the freezer raw. Slice or grate them, blanch briefly, cool and drain well before freezing. They'll be softer when thawed, so frozen courgettes are best used in soups, sauces, bakes and other cooked dishes.
Do I need to peel courgettes?
No. The skin is perfectly edible and adds colour and texture. Give them a good wash and trim the ends, then use them whole.
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Should I remove the seeds from a courgette?
For young, tender courgettes, absolutely not. The seeds are soft and perfectly edible. If you've discovered a courgette that has somehow become the size of a small canoe, the centre may be more watery and seedy, in which case you may want to scoop some of it out before cooking.
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Why are my courgettes watery when cooked?
Courgettes contain a lot of water, which is why they can release quite a bit during cooking. For roasting or frying, don't overcrowd the pan and make sure they're cooked over a reasonably high heat. If you're grating courgettes for a recipe, squeezing out some of the excess moisture can make a big difference.
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Can I eat courgette flowers?
Yes — and you absolutely should if you get the chance. Courgette flowers are delicate and delicious, and can be stuffed, fried, baked or used in pasta dishes. Pick them when they're fresh and use them as soon as possible.
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Can I eat courgettes raw?
Yes. Young courgettes are lovely raw, particularly shaved into ribbons or thinly sliced into salads. They work beautifully with lemon, herbs, olive oil, soft cheese and a little seasoning.
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What flavours go well with courgettes?
Courgettes are brilliant with lemon, garlic, mint, basil, thyme, chilli, Parmesan, feta and goat's cheese. They also work surprisingly well with stronger or more unusual ingredients — which is where some of my favourite courgette recipes tend to begin.
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What is the difference between a courgette and a marrow?
They're essentially the same vegetable, just harvested at different stages. A courgette is picked while young and tender; leave it growing and it can become a much larger, more mature marrow.
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How do I stop courgettes becoming soggy?
Give them space! Courgettes release water as they cook, so overcrowding a pan causes them to steam rather than brown. A hot pan, plenty of room and not too much stirring will help you get those lovely golden edges.
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Can I use large courgettes for baking?
Definitely. Larger courgettes can be particularly useful in cakes, breads and other bakes. If they're very large and watery, remove some of the seedy centre and squeeze excess moisture from grated courgette before adding it to the mixture.
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Jo's Kitchen Notes
If you grow courgettes, you already know ... There is a very small window between “Ooh, look at my lovely little courgettes!” and “Good grief, where did all these come from?”
My advice? Pick them while they're still small and tender, use them often and don't be afraid of the glut.
If you've got more than you know what to do with, grate them into cakes, roast them, pickle them, make soup, stuff the flowers — or start leaving bags on your neighbours' doorsteps.
And keep an eye on the ones hiding under the leaves.
They have a habit of becoming marrows when you're not looking.
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