Courgette Salad Ottolenghi-Style | Fresh, Herby & Bursting with Flavour

Introduction: A Salad Inspired by the Flavours of the Middle East

A courgette salad inspired by Yotam Ottolenghi’s signature style is far from ordinary. With a focus on bold herbs, zesty dressings, and layered textures, this dish transforms humble courgettes into something vibrant and memorable. Perfect as a side dish, light lunch, or part of a larger mezze spread, this courgette salad combines freshness, acidity, and depth — with minimal cooking required.

Why You’ll Love This Courgette Salad

• Light and Refreshing – Perfect for warm days and summer spreads
• Full of Texture and Flavour – Soft courgette, crunch from nuts or seeds, and bright herbs
• Inspired by Ottolenghi – Rich in Middle Eastern influences
• Versatile and Simple – Enjoy as a side, starter, or salad centrepiece

Ingredients

• 2–3 small courgettes
• 1 lemon (zest and juice)
• 2 tbsp olive oil
• 1 small garlic clove, finely grated or crushed
• 1 tbsp white wine vinegar or apple cider vinegar
• Salt and pepper to taste
• A handful of fresh mint leaves, roughly chopped
• A handful of fresh basil or parsley
• 2 tbsp toasted pine nuts or chopped pistachios
• Optional: crumbled feta or soft goat’s cheese
• Optional: a drizzle of thick Greek yogurt or tahini

How to Make Courgette Salad Ottolenghi-Style – Step-by-Step

Step 1: Prepare the Courgettes

• Wash and dry the courgettes.
• Use a vegetable peeler or mandoline to slice into thin ribbons or rounds.
• Sprinkle with a pinch of salt and let sit for 10 minutes to draw out moisture.
• Pat dry with kitchen paper.

Step 2: Make the Dressing

• In a bowl, whisk together the lemon juice, zest, olive oil, garlic, vinegar, salt, and pepper.
• Taste and adjust acidity or salt to your liking.

Step 3: Assemble the Salad

• Toss the courgette slices gently with the dressing.
• Add the chopped herbs and mix lightly to coat.
• Transfer to a serving plate and top with pine nuts or pistachios.
• Finish with optional feta or a swirl of Greek yogurt or tahini for richness.

Serving Suggestions

• Serve as a starter with warm flatbreads
• Pair with grilled chicken, lamb, or halloumi for a complete meal
• Add to a mezze board with hummus, olives, and tabbouleh
• Enjoy as a refreshing side to a barbecue or summer lunch

Tips for the Best Courgette Salad

• Use small, firm courgettes for best flavour and texture
• Fresh herbs are key – don’t hold back
• Let the salad rest for 5–10 minutes before serving to allow flavours to meld
• Toast the nuts just before serving for extra crunch and aroma

Variations

• Add chilli flakes or sliced red chilli for a bit of heat
• Use grilled courgette slices for a smoky depth
• Swap pine nuts for almonds or sunflower seeds for a different texture
• Mix in rocket or spinach for more leafy bulk

Storage Tips

• Best eaten fresh on the day it’s made
• If storing, keep in the fridge for up to 24 hours — the courgette will soften over time
• Keep nuts and any creamy toppings separate until just before serving

Conclusion

This Ottolenghi-inspired courgette salad is a celebration of simplicity and freshness. With delicate ribbons of courgette, a punchy lemon-garlic dressing, fresh herbs, and crunchy toppings, it’s the kind of dish that turns basic ingredients into something extraordinary. Whether you serve it as a side, starter, or light meal, it’s guaranteed to impress with minimal effort.

Courgette Tart | A Light, Savoury Bake for Summer Days

Introduction: A Simple and Elegant Seasonal Dish

Courgette tart is a deliciously light yet satisfying savoury bake, perfect for showcasing this versatile summer vegetable. With a flaky pastry base, a creamy cheese or ricotta filling, and thin slices of courgette arranged beautifully on top, this tart makes a fantastic centrepiece for summer lunches, garden picnics, or meat-free dinners. It’s easy to prepare, customisable, and looks as good as it tastes.

Why You’ll Love Courgette Tart

• Seasonal and Fresh – Ideal for making the most of homegrown or market courgettes
• Simple and Elegant – Great for entertaining or everyday meals
• Versatile – Works as a main, starter, or picnic dish
• Vegetarian-Friendly – Packed with flavour, no meat required

Ingredients

For the Base:

• 1 sheet of ready-rolled shortcrust or puff pastry
• 1 egg, beaten (for glazing, optional)

For the Filling:

• 250g ricotta cheese or cream cheese
• 1 egg
• 50g grated cheddar, feta, or Parmesan
• 1 garlic clove, minced
• Zest of ½ lemon (optional)
• Salt and pepper
• 2–3 small courgettes, thinly sliced into rounds or ribbons
• 1 tbsp olive oil
• Fresh herbs: thyme, parsley, or basil (optional)

How to Make Courgette Tart – Step-by-Step

Step 1: Prepare the Base

• Preheat oven to 200°C (180°C fan).
• Unroll the pastry and place it on a lined baking tray or tart tin.
• Lightly score a 1–2cm border around the edge if using puff pastry.
• Prick the base with a fork and chill while preparing the filling.

Step 2: Make the Filling

• In a bowl, mix the ricotta, egg, cheese, garlic, lemon zest, salt, and pepper until smooth.
• Spread the mixture evenly over the pastry, avoiding the border.

Step 3: Add the Courgette

• Arrange the courgette slices or ribbons over the cheese filling in overlapping circles or lines.
• Drizzle with olive oil and season with salt, pepper, and herbs if using.

Step 4: Bake

• Brush the pastry edges with beaten egg if desired for a golden finish.
• Bake for 25–30 minutes until the pastry is crisp and golden and the courgettes are just browned.
• Cool slightly before slicing.

Serving Suggestions

• Serve warm or at room temperature with a green salad
• Add new potatoes or couscous for a fuller meal
• Great for brunch, picnics, or light dinners
• Pairs beautifully with a glass of chilled white wine or elderflower cordial

Tips for the Perfect Courgette Tart

• Use small, firm courgettes for best flavour and texture
• Salt the slices lightly and let sit for 10 minutes to reduce moisture before baking
• Try a mandoline for even slicing
• Add depth with a spoon of pesto, mustard, or caramelised onion under the cheese mix

Flavour Variations

• Courgette & Goat’s Cheese Tart – Use soft goat’s cheese instead of ricotta
• Mediterranean Tart – Add sun-dried tomatoes, olives, or roasted peppers
• Courgette & Tomato Tart – Layer thin tomato slices with courgette for extra colour and acidity
• Gluten-Free Version – Use a gluten-free pastry sheet or crustless base

Storage & Reheating

• Store leftovers in the fridge for up to 3 days
• Enjoy cold or reheat in the oven at 160°C for 10–15 minutes
• Avoid microwaving to keep the pastry crisp
• Can be frozen before baking – cook from frozen, adding extra time

Conclusion

Courgette tart is a beautifully simple dish that celebrates seasonal produce in a stylish and delicious way. With its flaky base, creamy filling, and golden courgette topping, it’s as easy to prepare as it is impressive to serve. Whether for lunch, a light supper, or your next picnic, this tart is guaranteed to become a summer favourite.

Courgette Plant Spacing | The Perfect Distance for Healthy Growth and Big Harvests

Introduction: Give Courgettes Room to Thrive

Courgettes are vigorous growers and can quickly take over a garden bed or container if not spaced properly. Getting the spacing right is crucial for airflow, sunlight, disease prevention, and giving each plant the room it needs to produce lots of tasty veg. Whether you’re growing in open ground, raised beds, or pots, this guide will help you space your courgette plants correctly for the healthiest and most productive crop.

Recommended Courgette Plant Spacing

🌱 In the Ground:

• Space each plant 90cm to 1 metre apart in all directions.
  This allows enough room for the large leaves to spread without overcrowding.

🌱 In Raised Beds:

• Allow at least 75–90cm between plants.
  Stagger rows if growing more than one to ensure good airflow and access.

🌱 In Containers:

• One plant per container.
  Choose a pot at least 30–40cm wide and deep to support the plant’s root system and water needs.

Why Proper Spacing Matters

• Improves air circulation – Helps prevent common issues like powdery mildew
• Reduces competition – Each plant gets sufficient water and nutrients
• Maximises sunlight – Ensures all leaves get light for strong, even growth
• Easier maintenance – Makes watering, feeding, and harvesting much simpler
• Boosts yields – Well-spaced plants are more productive and healthier overall

Courgette Growth Habits to Consider

Courgette plants are bushy and sprawling. They can grow up to 1 metre wide and produce large leaves that shade the ground. Giving them room to spread naturally helps them grow stronger, reduce moisture build-up, and create the ideal conditions for fruiting.

Can You Grow Courgettes Closer Together?

If space is tight:

• Choose compact or climbing varieties, which require less spread
• Use vertical supports to train plants upwards
• Increase feeding and watering, as closer plants will compete more
• Keep an eye out for signs of disease or stunted growth

Tips for Courgette Spacing Success

• Mark out planting positions with string or canes before planting
• Avoid overcrowding – more space often equals more fruit
• Rotate crops yearly to prevent disease build-up in the soil
• Water at the base to avoid wetting leaves and reduce mildew risk
• Mulch between plants to suppress weeds and retain soil moisture

Spacing for Other Courgette Setups

Conclusion

Courgette plants love space — and when you give them what they need, they’ll reward you with weeks of fresh, delicious harvests. Stick to a spacing of 90cm to 1 metre between plants in beds or one per container, and you’ll avoid most of the common problems courgette growers face. With enough sun, water, and room to grow, your plants will thrive all season long.

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Courgette Season UK | When to Grow, Harvest & Enjoy Courgettes

Introduction: The Best Time for British Courgettes

Courgettes (also known as zucchini) are a beloved summer vegetable in the UK, prized for their versatility, ease of growing, and delicate flavour. Whether you’re planting your own or shopping locally, understanding the courgette season in the UK helps you make the most of this tasty crop — from garden to plate.

When Is Courgette Season in the UK?

In the UK, courgettes are typically in season from June to September, with the peak harvest occurring in July and August. Thanks to their fast growth and regular production, courgette plants can provide a continuous supply of fruit throughout the summer months.

Courgette Season Timeline

• March–April: Start seeds indoors
• May–June: Transplant outside after the last frost
• June–September: Harvest regularly when fruits reach 10–15cm long
• October: Final pickings before the first frost

Why Eat Courgettes in Season?

• Better Flavour – Fresher, firmer, and more flavourful
• More Affordable – In-season produce is cheaper and more plentiful
• Lower Environmental Impact – Fewer food miles if grown locally
• Nutrient-Rich – Retains more vitamins and minerals when harvested fresh

Growing Courgettes in the UK

Sowing & Planting:

• Start seeds indoors in April
• Transplant outside in late May or early June, once all risk of frost has passed
• Plant in a sunny, sheltered spot with fertile, well-drained soil
• Courgettes can also be grown in large containers or raised beds

Harvesting Tips:

• Pick courgettes when they’re small and tender (10–15cm)
• Harvest every few days to encourage continued production
• Larger courgettes (called marrows) are edible but can be tougher and have more seeds

Courgette Varieties to Try in the UK

• ‘Defender F1’ – Popular, disease-resistant, and heavy-cropping
• ‘Tondo di Nizza’ – Round courgettes, great for stuffing
• ‘Gold Rush’ – Bright yellow courgettes with a sweet flavour
• ‘Patty Pan’ – Squat, scalloped courgettes with unique shape and taste

How to Use Courgettes During the Season

• Grilled or BBQ’d – Perfect for summer barbecues
• In Bakes and Fritters – Add to savoury muffins or courgette fritters
• In Pasta or Lasagne – Slice into ribbons or layer into vegetarian bakes
• Courgette Cake – Grate into lemon or chocolate cake for extra moisture
• Raw in Salads – Thinly sliced or spiralised with lemon and olive oil

Buying British Courgettes

• Look for firm, shiny, unblemished courgettes in green or yellow
• Choose smaller ones for tenderness and fewer seeds
• Visit local farmers’ markets or farm shops during July–August for the freshest supply

Storage Tips

• Store courgettes in the fridge for up to 5 days
• Keep them dry and unwashed until ready to use
• Avoid airtight plastic bags – store in a paper bag or vegetable drawer

Conclusion

Courgette season in the UK runs from June to September, bringing an abundance of fresh, flavourful veg perfect for light summer meals. Whether you’re growing your own or supporting local farmers, eating courgettes in season means better taste, better value, and better for the planet. With so many ways to cook and enjoy them, courgettes truly are a summer kitchen essential.

Courgette on the BBQ | How to Grill Courgettes to Smoky Perfection

Introduction: The Ultimate Summer Side

Courgettes are a brilliant addition to any BBQ — quick to cook, easy to prepare, and full of flavour. When grilled, courgettes develop a deliciously smoky, caramelised edge while staying tender in the middle. Whether you’re cooking them as a vegetarian main, a side dish, or part of a summer platter, courgettes on the barbecue are simple, healthy, and always a hit.

Why You’ll Love Courgette on the BBQ

• Quick & Easy – Cooks in minutes
• Low-Calorie & Nutritious – A healthy option packed with vitamins
• Perfectly Smoky – BBQ flavour elevates this humble vegetable
• Flexible Serving – Serve hot off the grill or as part of a salad

Ingredients

• 2–3 courgettes (green or yellow), sliced into rounds or strips
• 1–2 tbsp olive oil
• Salt and black pepper
• Optional: garlic powder, lemon zest, chilli flakes, or fresh herbs

How to Cook Courgette on the BBQ – Step-by-Step

Step 1: Prep the Courgettes

• Wash and dry the courgettes.
• Slice them lengthways into strips about 0.5–1cm thick, or cut into rounds.
• Pat dry with kitchen paper to remove excess moisture for better grilling.

Step 2: Season

• Toss the slices in olive oil, salt, pepper, and any extras like lemon zest, garlic powder, or herbs.
• Ensure each piece is lightly but evenly coated.

Step 3: Preheat the BBQ

• Heat your barbecue or grill to medium-high.
• Make sure the grates are clean and lightly oiled to prevent sticking.

Step 4: Grill the Courgettes

• Lay the courgette slices directly on the grill in a single layer.
• Cook for 2–3 minutes per side until grill marks appear and they’re tender but not mushy.
• Turn carefully with tongs to avoid tearing.

Serving Suggestions

• As a Side: Serve with grilled meats, halloumi, burgers, or veggie skewers
• In a Salad: Chop and toss with rocket, feta, and balsamic glaze
• In a Wrap: Layer into flatbreads with hummus, tomatoes, and tahini
• As a Starter: Stack with mozzarella and tomatoes for a smoky twist on caprese

Tips for Success

• Don’t slice too thinly – they’ll fall apart on the grill
• Oil the courgettes, not the grill for even coating
• Keep an eye on the heat – medium-high is ideal to caramelise without burning
• Use skewers for rounds to make flipping easier

Flavour Variations

• Garlic & Herb – Add chopped rosemary, thyme, or oregano
• Spicy – Sprinkle with chilli flakes or paprika
• Zesty – Finish with lemon juice or zest after grilling
• Cheesy – Sprinkle with Parmesan or crumbled feta just before serving

Make-Ahead & Storage

• Prep Ahead: Slice and season in advance, store covered in the fridge for up to 24 hours
• Leftovers: Store cooked courgette in the fridge for up to 3 days
• Serve Cold: Great added to pasta salads, couscous, or grain bowls

Conclusion

Grilling courgette on the BBQ is one of the easiest and tastiest ways to enjoy this summer vegetable. Whether served on its own or as part of a larger meal, its smoky, savoury flavour makes it a standout dish. With minimal ingredients and maximum impact, grilled courgette will quickly become a barbecue favourite.

Courgette Quiche Recipe | Light, Savoury & Perfect for Summer

Introduction: A Garden-Fresh Take on a Classic Quiche

Courgette quiche is a delicious, summery dish that’s ideal for light lunches, picnics, or a fuss-free dinner. Combining tender slices of courgette with creamy eggs, cheese, and herbs, all nestled in crisp pastry, this recipe is a great way to use up a garden glut or a market haul. Served warm or cold, it’s full of flavour and incredibly versatile.

Why You’ll Love This Courgette Quiche

• Fresh and Seasonal – Perfect for using up courgettes in summer
• Great for Picnics or Packed Lunches – Travels well and tastes great cold
• Customisable – Swap cheeses, add herbs, or throw in extra veg
• Ideal for Make-Ahead Meals – Keeps well for days

Ingredients

For the Pastry (or use ready-made shortcrust):

• 200g plain flour
• 100g cold butter, cubed
• Pinch of salt
• 2–3 tbsp cold water

For the Filling:

• 2–3 small courgettes, thinly sliced
• 1 tbsp olive oil
• 1 small onion, finely chopped
• 3 large eggs
• 200ml double cream (or crème fraîche)
• 100g grated cheese (cheddar, Gruyère, or feta all work well)
• 1 tbsp chopped fresh herbs (parsley, basil, or thyme)
• Salt and black pepper

How to Make Courgette Quiche – Step-by-Step

Step 1: Make the Pastry

• Rub the butter into the flour with a pinch of salt until it resembles breadcrumbs.
• Add cold water a tablespoon at a time until a dough forms.
• Shape into a disc, wrap, and chill for 30 minutes.
• Roll out and line a 23cm tart tin. Prick the base with a fork, chill again for 10 minutes.

Step 2: Blind Bake

• Preheat the oven to 200°C (180°C fan).
• Line the pastry with baking paper and fill with baking beans.
• Bake for 15 minutes, then remove the paper and beans and bake for another 5 minutes until lightly golden.

Step 3: Prepare the Courgette Filling

• Heat olive oil in a pan, add the onion and sauté until soft.
• Add courgette slices and cook for 5–7 minutes until softened and lightly golden.
• Season with salt and pepper and set aside to cool slightly.

Step 4: Make the Custard

• In a bowl, whisk together the eggs, cream, grated cheese, herbs, salt, and pepper.

Step 5: Assemble and Bake

• Spread the courgette and onion mixture over the base of the pastry case.
• Pour over the egg and cream mixture.
• Bake at 180°C (160°C fan) for 30–35 minutes or until the filling is set and the top is golden.
• Allow to cool for 10 minutes before serving.

Serving Suggestions

• Pair with a crisp green salad and new potatoes
• Serve with chutney or relish for extra flavour
• Great as part of a picnic spread or light summer buffet
• Enjoy cold the next day in a packed lunch

Tips for Success

• Use firm, small courgettes for the best texture
• Drain cooked courgettes well to avoid soggy pastry
• Add a little mustard to the custard for depth of flavour
• Blind baking the pastry prevents a soggy bottom

Variations

• Add cherry tomatoes or roasted peppers for colour and sweetness
• Use goat’s cheese or blue cheese for a stronger flavour
• Make crustless for a low-carb version – just bake in a greased dish
• Add cooked bacon or smoked salmon for a non-vegetarian twist

Storage & Reheating

• Store in the fridge for up to 3 days
• Serve cold or reheat in the oven at 160°C until warmed through
• Can be frozen whole or in slices – defrost and reheat before serving

Conclusion

Courgette quiche is a light, flavourful, and easy-to-make dish that makes the most of seasonal vegetables. With creamy cheese, soft courgettes, and golden pastry, it’s the perfect bake for any occasion — whether it’s lunch in the garden, a picnic in the park, or a quick weeknight dinner.

Aubergine and Courgette Lasagne | A Hearty & Healthy Vegetarian Bake

Introduction: Layers of Flavour Without the Meat

Aubergine and courgette lasagne is a delicious and wholesome alternative to the traditional meat version. Packed with roasted vegetables, rich tomato sauce, creamy béchamel, and layers of pasta, it’s satisfying, full of Mediterranean flavour, and perfect for a family dinner or make-ahead meal. Whether you’re looking for a vegetarian option or simply want a lighter version of a classic, this recipe ticks all the boxes.

Why You’ll Love Aubergine and Courgette Lasagne

• Rich and Comforting – Full of deep, roasted flavour
• Meat-Free and Satisfying – Hearty enough for vegetarians and meat-eaters alike
• Great for Batch Cooking – Make once, eat twice
• Seasonal and Healthy – Uses fresh vegetables and simple ingredients

Ingredients

For the Roasted Vegetables:

• 2 courgettes, sliced lengthways
• 2 aubergines, sliced lengthways
• 2 tbsp olive oil
• Salt and pepper

For the Tomato Sauce:

• 1 tbsp olive oil
• 1 onion, finely chopped
• 2 garlic cloves, crushed
• 2 x 400g tins chopped tomatoes
• 1 tbsp tomato purée
• 1 tsp dried oregano
• A pinch of sugar
• Salt and pepper to taste

For the White Sauce (Béchamel):

• 50g butter
• 50g plain flour
• 600ml whole milk
• A pinch of nutmeg
• Salt and pepper
• 50g grated mature cheddar or Parmesan (optional)

To Assemble:

• 6–9 lasagne sheets (fresh or dried)
• 100g mozzarella, torn
• Extra cheese for topping

How to Make Aubergine and Courgette Lasagne – Step-by-Step

Step 1: Roast the Vegetables

• Preheat the oven to 200°C (180°C fan).
• Arrange the aubergine and courgette slices on baking trays.
• Brush with olive oil and season with salt and pepper.
• Roast for 20–25 minutes until golden and tender. Set aside.

Step 2: Make the Tomato Sauce

• Heat 1 tbsp olive oil in a saucepan.
• Sauté the onion for 5–6 minutes until soft, then add garlic and cook for 1 more minute.
• Stir in the chopped tomatoes, tomato purée, oregano, sugar, salt, and pepper.
• Simmer uncovered for 15–20 minutes until thickened.

Step 3: Make the White Sauce

• Melt the butter in a saucepan, stir in the flour and cook for 1 minute.
• Gradually whisk in the milk and cook over low heat until thick and smooth.
• Season with nutmeg, salt, pepper, and stir in cheese if using.

Step 4: Assemble the Lasagne

• In a large ovenproof dish, spread a spoonful of tomato sauce on the bottom.
• Add a layer of lasagne sheets, followed by roasted vegetables, tomato sauce, and white sauce.
• Repeat the layers, finishing with white sauce on top.
• Sprinkle with mozzarella and extra cheese.

Step 5: Bake

• Bake at 190°C (170°C fan) for 30–35 minutes until bubbling and golden.
• Let it rest for 10 minutes before slicing and serving.

Serving Suggestions

• Pair with a crisp green salad and garlic bread
• Serve alongside roasted peppers or a simple couscous dish
• Add a drizzle of pesto on top for an extra burst of flavour

Tips for Success

• Use fresh lasagne sheets for quicker cooking and easier layering
• Roast the vegetables until slightly caramelised for maximum flavour
• Let the lasagne rest before cutting to help it hold its shape
• Add a pinch of chilli flakes to the tomato sauce for a little heat

Make It Your Own

• Add spinach or mushrooms to the roasted veg layer
• Use lentils or chickpeas for added protein
• Make it gluten-free with gluten-free lasagne and flour
• Swap mozzarella for vegan cheese for a plant-based version

Storage & Reheating

• Store in the fridge for up to 3 days
• Reheat in the oven until piping hot throughout
• Can be frozen before or after baking — defrost fully before reheating

Conclusion

Aubergine and courgette lasagne is a rich, filling, and flavour-packed dish that proves you don’t need meat to make a lasagne worth raving about. Perfect for midweek dinners, weekend meals with friends, or batch cooking for the freezer, this colourful vegetarian bake will quickly become a household favourite.

Greek Courgette Fritters (Kolokithokeftedes) | Crispy, Herby & Irresistible

Introduction: A Taste of the Mediterranean

Greek courgette fritters — or Kolokithokeftedes — are a classic Mediterranean meze dish. These golden, crispy fritters are made with grated courgette, fresh herbs, tangy feta cheese, and a hint of garlic. They’re light, flavourful, and perfect for summer lunches, barbecues, or as part of a mezze platter with dips and warm pita bread. Whether you’re looking for a tasty vegetarian appetiser or a way to use up a courgette glut, this recipe is a winner.

Why You’ll Love Greek Courgette Fritters

• Packed with Flavour – Herbs, feta, and courgette make a brilliant combo
• Crispy Outside, Tender Inside – The perfect texture contrast
• Vegetarian-Friendly – A satisfying meat-free dish
• Authentic & Easy – Inspired by traditional Greek recipes, but simple to make at home

Ingredients

• 2 medium courgettes (about 300g), grated
• 1 tsp salt
• 100g crumbled feta cheese
• 1 small onion, grated or finely chopped
• 2 spring onions, sliced (optional)
• 1 egg
• 2 tbsp chopped fresh mint or dill (or a mix)
• 1 tbsp chopped fresh parsley
• 1 garlic clove, minced
• 50–70g plain flour (enough to bind)
• ½ tsp baking powder (optional for lightness)
• Freshly ground black pepper
• Olive oil or sunflower oil for frying

How to Make Greek Courgette Fritters – Step-by-Step

Step 1: Prepare the Courgettes

• Grate the courgettes and place in a colander.
• Sprinkle with salt and let sit for 15–20 minutes to draw out moisture.
• Squeeze out as much liquid as possible using your hands or a clean tea towel.

Step 2: Make the Fritter Mixture

• In a large bowl, mix the grated courgette with the onion, spring onion, garlic, herbs, and crumbled feta.
• Add the egg and stir to combine.
• Add flour gradually until the mixture holds together — it should be sticky but not too wet.
• Season with pepper (no extra salt needed due to the feta).

Step 3: Fry the Fritters

• Heat 2–3 tbsp oil in a non-stick frying pan over medium heat.
• Scoop tablespoon-sized portions of the mixture into the pan, flattening slightly.
• Cook for 2–3 minutes per side, or until golden brown and crisp.
• Transfer to a plate lined with kitchen paper to drain. Repeat in batches.

Serving Suggestions

• Serve warm with tzatziki or Greek yogurt and lemon wedges
• Add to a mezze platter with olives, hummus, pita, and stuffed vine leaves
• Enjoy as a light lunch with a tomato and cucumber salad
• Serve in wraps with lettuce, herbs, and a drizzle of tahini or garlic sauce

Tips for Success

• Remove as much water as possible from the courgettes for crispy fritters
• Use fresh herbs generously for authentic Greek flavour
• Don’t overcrowd the pan — cook in small batches for even crisping
• Fritters can be kept warm in a low oven while cooking the rest

Make It Your Own

• Add grated carrot or spinach for variety
• Swap feta for grated halloumi or goat’s cheese
• Use gluten-free flour for a coeliac-friendly version
• Add a pinch of chilli flakes for a mild heat

Storage & Reheating

• Store leftovers in the fridge for up to 3 days
• Reheat in a pan or oven to maintain crispness
• Freeze uncooked patties on a tray, then transfer to a bag — cook from frozen when needed

Conclusion

Greek courgette fritters are a delicious, authentic, and easy way to enjoy seasonal courgettes. Bursting with herbs and feta, they bring sunshine to your plate whether served as a snack, side, or main meal. Once you’ve tried these crispy fritters, they’ll become a go-to favourite in your summer recipe collection.

How to Make Courgette Fries | Crispy, Golden & Totally Moreish

Introduction: A Healthy Twist on a Favourite Snack

Courgette fries are a delicious, lighter alternative to traditional potato chips or French fries. Crispy on the outside, soft on the inside, and packed with flavour, they’re perfect as a side dish, party snack, or even a guilt-free treat with your favourite dip. Whether oven-baked, air-fried or deep-fried, these veggie fries are a fantastic way to use up courgettes in a fun and tasty way.

Why You’ll Love Courgette Fries

• Healthier Than Regular Fries – Less oil, more veg
• Crispy & Satisfying – Especially when coated in breadcrumbs or cheese
• Versatile – Serve as a snack, starter, or side dish
• Great Use for Courgette Gluts – Ideal for homegrown harvests

Ingredients

• 2–3 medium courgettes
• 50g plain flour
• 2 eggs, beaten
• 100g breadcrumbs (panko for extra crunch)
• 30g grated Parmesan (optional)
• ½ tsp garlic powder
• ½ tsp paprika
• Salt and black pepper
• Olive oil spray or drizzle

How to Make Courgette Fries – Step-by-Step

Step 1: Prepare the Courgettes

• Wash and dry your courgettes.
• Cut into chip-sized batons (about 1cm thick).
• Pat dry with kitchen paper to remove excess moisture.

Step 2: Set Up a Breading Station

• Place flour in one bowl, beaten eggs in another, and mix breadcrumbs, Parmesan, and seasoning in a third.

Step 3: Bread the Fries

• Dredge each courgette stick in flour, then dip in egg, and finally coat in the breadcrumb mixture.
• Place coated fries on a lined baking tray or air fryer basket.

Step 4: Cook the Fries

Oven Method:

• Preheat the oven to 220°C (200°C fan).
• Lightly oil a baking sheet or use parchment paper.
• Lay fries in a single layer and spray or drizzle lightly with olive oil.
• Bake for 20–25 minutes, flipping halfway, until golden and crisp.

Air Fryer Method:

• Preheat air fryer to 200°C.
• Cook in batches for 10–12 minutes, shaking halfway through.

Deep Frying Option:

• Heat oil in a deep pan to 180°C.
• Fry in batches for 2–3 minutes until golden.
• Drain on paper towels and season with salt.

Serving Suggestions

• Serve with garlic mayo, sweet chilli sauce, or sour cream
• Sprinkle with extra Parmesan and chopped parsley
• Enjoy as a side with grilled chicken, burgers, or falafel wraps

Tips for Perfect Courgette Fries

• Use panko breadcrumbs for extra crunch
• Don’t overcrowd the tray or air fryer basket — spacing helps crispiness
• For gluten-free fries, use gluten-free breadcrumbs or almond flour
• Add herbs or spices to the breadcrumb mix for variety

Flavour Variations

• Spicy Courgette Fries – Add cayenne or chilli flakes to the coating
• Lemon & Herb – Mix in lemon zest and dried oregano
• Cheesy Garlic – Add extra garlic powder and a sharp hard cheese

Storage & Reheating

• Best eaten fresh and hot
• Store leftovers in the fridge for 1–2 days
• Reheat in the oven or air fryer to restore crispiness
• Avoid microwaving, which can make them soggy

Conclusion

Courgette fries are a quick, tasty, and healthier take on traditional chips — and once you try them, they’ll quickly become a go-to side or snack. With endless ways to season and serve, they’re a brilliant addition to any mealtime and a great way to make the most of seasonal courgettes.

How to Look After Courgette Plants | A Complete Growing Guide

Introduction: From Seed to Harvest Made Simple

Courgette plants (also known as zucchini) are one of the most rewarding crops to grow in the garden or on an allotment. Fast-growing and highly productive, a single plant can yield weeks’ worth of vegetables throughout the summer. But to get the best out of your courgettes, it’s important to know how to care for them properly — from planting to harvesting.

Why Grow Courgettes?

• High Yields – One plant can produce dozens of courgettes
• Fast-Growing – Quick results, often ready within 6–8 weeks
• Versatile Crop – Great for stir-fries, soups, roasting, or baking
• Easy to Grow – Ideal for beginners and experienced gardeners alike

How to Look After Courgette Plants – Step-by-Step

1. Choose the Right Spot

• Courgettes love sunshine and warmth, so pick a sunny, sheltered location.
• They need space to spread — give each plant around 1 metre square of growing room.
• Courgettes can be grown in the ground, raised beds, or large containers (at least 30cm wide and deep).

2. Planting and Spacing

• Sow seeds indoors in April or directly outdoors in late May after the last frost.
• Use rich, well-draining soil with plenty of organic matter.
• Harden off indoor-grown plants before transplanting.
• Water thoroughly after planting and mulch around the base to retain moisture.

3. Watering and Feeding

• Courgettes are thirsty! Water regularly — aim for consistent moisture at the roots, especially during dry spells.
• Avoid wetting the leaves to reduce the risk of mildew.
• Feed weekly with a high-potash fertiliser (like tomato feed) once flowers appear.

4. Supporting the Plant

• Most courgettes are bushy, but some varieties are climbing or trailing and can be trained up supports.
• Use a cane or trellis for vertical varieties to save space and keep fruits clean.

5. Pollination Tips

• Courgette plants produce separate male and female flowers.
• Bees usually do the pollinating, but you can help by hand-pollinating:
  • Gently transfer pollen from a male flower to the centre of a female flower using a small brush or cotton bud.

6. Pest and Disease Control

• Slugs and snails love young plants — use barriers, traps, or organic slug pellets.
• Powdery mildew can be a problem in humid conditions — water the roots, not the leaves, and keep plants well spaced.
• Remove any yellowing or mildewed leaves to improve airflow.

7. Harvesting Courgettes

• Start harvesting when courgettes are 10–15cm long — the smaller they are, the more tender they’ll be.
• Pick regularly to encourage more fruit and prevent them turning into marrows!
• Use a sharp knife or scissors to avoid damaging the plant.

Bonus Tips

• Companion plants like marigolds and nasturtiums help attract pollinators and deter pests.
• Mulching around the base keeps roots cool and conserves moisture.
• Pinch out growing tips if plants get too leafy and unproductive.

Common Problems and Fixes

Conclusion

Courgette plants are generous, fast-growing, and low maintenance with the right care. By providing plenty of sun, regular water, and rich soil, you’ll be rewarded with a bumper crop that keeps producing for weeks. Whether you’re growing in a bed or a pot, learning how to properly look after your courgettes will give you fresh, tasty veg all summer long.