Recipe Page: Courgette

Classic Grilled Courgette and Lemon Pasta

Duration: 25 minutes

A delicious pasta dish that makes courgette the star of the show.

Utensils

  • Pan

Ingredients

  • 2 medium courgettes, sliced
  • 8 oz (225g) pasta of your choice
  • 2 tablespoons olive oil
  • 3 cloves garlic, minced
  • Zest and juice of 1 lemon
  • 1/4 cup fresh parsley, chopped
  • Salt and pepper to taste
  • Grated Parmesan cheese for serving

Instructions

  1. Cook the pasta according to package instructions.
  2. While the pasta is cooking, heat olive oil in a pan over medium heat.
  3. Add sliced courgettes and minced garlic, sautéing until the courgettes are tender.
  4. Stir in lemon zest and juice, fresh parsley, salt, and pepper.
  5. Toss the cooked pasta with the courgette mixture. Serve with grated Parmesan cheese on top.

Vegetarian Stuffed Courgettes with Quinoa and Feta

Duration: 45 minutes

Tasty courgettes stuffed with a whole range of delicious goodies.

Utensils

  • Baking dish

Ingredients

  • 4 medium courgettes
  • 1 cup quinoa, cooked
  • 1/2 cup cherry tomatoes, diced
  • 1/4 cup red onion, finely chopped
  • 1/2 cup feta cheese, crumbled
  • 2 tablespoons fresh mint, chopped
  • 2 tablespoons olive oil
  • Salt and pepper to taste
  • Lemon wedges for serving

Instructions

  1. Preheat the oven to 375°F (190°C).
  2. Cut the courgettes in half lengthwise and scoop out the centers.
  3. In a bowl, mix cooked quinoa, diced cherry tomatoes, chopped red onion, feta cheese, fresh mint, olive oil, salt, and pepper.
  4. Stuff each courgette half with the quinoa mixture.
  5. Place the stuffed courgettes in a baking dish and bake for 20-25 minutes or until the courgettes are tender.
  6. Serve with lemon wedges on the side.

Vegan Courgette and Chickpea Curry

Duration: 45 minutes

A delicious curry with a whole host of tasty spices.

Utensils

  • Large pot
  • Wooden spoon

Ingredients

  • 2 medium courgettes, diced
  • 1 can (15 oz) chickpeas, drained and rinsed
  • 1 onion, finely chopped
  • 2 cloves garlic, minced
  • 1 can (14 oz) diced tomatoes
  • 1 can (14 oz) coconut milk
  • 2 tablespoons curry powder
  • 1 teaspoon ground cumin
  • 1 teaspoon ground coriander
  • Salt and pepper to taste
  • Fresh cilantro for garnish
  • Cooked rice for serving

Instructions

  1. In a large pot, sauté chopped onion and minced garlic until softened.
  2. Add diced courgettes, chickpeas, diced tomatoes, and coconut milk. Stir to combine.
  3. Season with curry powder, ground cumin, ground coriander, salt, and pepper.
  4. Bring to a simmer and cook for 20-25 minutes or until the courgettes are tender.
  5. Serve over cooked rice and garnish with fresh cilantro.