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.

Courgette and Ricotta Tart | A Light & Flavourful Summer Bake

Introduction: A Simple Yet Elegant Seasonal Tart

Courgette and ricotta tart is a fresh and satisfying dish that captures the essence of summer. With buttery pastry, creamy ricotta, and tender courgette slices, this tart is perfect for picnics, garden parties, or an easy lunch. It’s light, savoury, and incredibly versatile — equally good served warm or cold.

Why You’ll Love This Courgette and Ricotta Tart

• Seasonal & Fresh – Perfect for using homegrown or market courgettes
• Light Yet Satisfying – Creamy ricotta paired with crisp pastry
• Versatile – Serve as a starter, main, or side
• Easy to Make – No complicated techniques, just classic flavours

Ingredients

• 1 sheet of ready-rolled puff pastry (or shortcrust for a firmer base)
• 2–3 courgettes, thinly sliced
• 250g ricotta cheese
• 1 egg
• Zest of 1 lemon
• 1 tbsp grated Parmesan or pecorino (optional)
• 1 tbsp olive oil
• Salt and black pepper
• A few sprigs of fresh thyme or basil (optional)
• Optional: 1 tsp Dijon mustard for extra flavour

How to Make Courgette and Ricotta Tart – Step-by-Step

Step 1: Preheat and Prep

• Preheat the oven to 200°C (180°C fan).
• Roll out the pastry and place it on a lined baking tray or in a tart tin.
• Lightly score a 1–2cm border around the edges to create a raised crust.
• Prick the base with a fork and chill while you prepare the filling.

Step 2: Prepare the Ricotta Mixture

• In a bowl, mix the ricotta with the egg, lemon zest, salt, pepper, and Parmesan if using.
• Spread the ricotta filling evenly over the pastry, avoiding the border.
• Optional: brush the base with a thin layer of mustard before adding ricotta.

Step 3: Arrange the Courgettes

• Lay the courgette slices over the ricotta, overlapping slightly in rows or spirals.
• Drizzle with olive oil and season with salt, pepper, and fresh herbs.

Step 4: Bake

• Bake in the oven for 25–30 minutes, or until the pastry is golden and crisp and the courgettes are lightly browned.
• Let it cool slightly before slicing.

Serving Suggestions

• Serve with a green salad and vinaigrette for a light lunch
• Add boiled new potatoes or couscous for a more filling meal
• Perfect cold in a picnic hamper or packed lunch
• Pairs beautifully with rosé wine, elderflower cordial, or sparkling water with lemon

Make It Your Own

• Add roasted peppers or caramelised onions for extra sweetness
• Use goat’s cheese or feta instead of ricotta for a sharper taste
• Include a handful of spinach or herbs in the ricotta mix
• Try different pastry bases like filo or wholemeal for variation

Storage & Reheating Tips

• Store in the fridge for up to 3 days
• Best served at room temperature or gently reheated in the oven
• Avoid microwaving to keep the pastry crisp
• Can be frozen before baking, then baked from frozen with extra time

Conclusion

Courgette and ricotta tart is a beautiful, easy-to-make dish that highlights simple ingredients at their best. It’s creamy, flaky, and full of flavour — ideal for summer dining, fuss-free entertaining, or a quick weekday meal. Once you’ve tried it, this tart is sure to become a seasonal favourite.

Meta Description

Make this light and easy courgette and ricotta tart for a delicious summer lunch or picnic dish. Crisp pastry, creamy filling, and simple flavours everyone will love.

Would you like a crustless version, or one using filo pastry for an extra-crispy finish?

Creamy Courgette Lasagne | A Comforting Vegetarian Bake

Introduction: A Rich and Satisfying Twist on a Classic

Creamy courgette lasagne is a delicious vegetarian alternative to traditional meat lasagne. Packed with tender courgette slices, layers of lasagne sheets, and a velvety white sauce, this dish is both comforting and surprisingly light. Perfect for using up a glut of courgettes or for a meat-free family dinner, it’s a bake that even lasagne purists will love.

Why You’ll Love Creamy Courgette Lasagne

• Vegetarian Comfort Food – No meat, but still hearty and satisfying
• Creamy and Rich – Layers of béchamel and cheese bring indulgence
• Great for Using Courgettes – A perfect way to enjoy a seasonal surplus
• Make-Ahead Friendly – Prepare in advance and bake when needed

Ingredients

For the Courgette Layer:

• 3–4 medium courgettes, sliced thinly lengthways or into rounds
• 1 tbsp olive oil
• 1 clove garlic, minced
• Salt and pepper to taste
• Optional: fresh thyme or basil for added flavour

For the White Sauce (Béchamel):

• 50g butter
• 50g plain flour
• 600ml whole milk
• Salt, pepper, and a pinch of nutmeg
• 50g grated mature cheddar or Parmesan

For Assembly:

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

How to Make Creamy Courgette Lasagne – Step-by-Step

Step 1: Cook the Courgettes

• Heat olive oil in a large pan and sauté the courgette slices in batches until lightly golden and softened.
• Add the minced garlic and cook for 1 more minute.
• Season with salt, pepper, and herbs if using. Set aside.

Step 2: Make the White Sauce

• In a saucepan, melt the butter.
• Stir in the flour and cook for 1 minute to form a roux.
• Gradually whisk in the milk until smooth.
• Cook for 5–6 minutes, stirring often, until thickened.
• Season with salt, pepper, nutmeg, and stir in the cheese. Set aside.

Step 3: Assemble the Lasagne

• Preheat oven to 180°C (160°C fan).
• Spread a spoonful of white sauce on the bottom of a baking dish.
• Add a layer of lasagne sheets, then a layer of courgettes, then a layer of white sauce.
• Repeat until you’ve used all the ingredients, finishing with white sauce.
• Top with mozzarella and grated Parmesan.

Step 4: Bake

• Cover loosely with foil and bake for 25 minutes.
• Remove foil and bake for another 15–20 minutes until golden and bubbling.
• Let it rest for 10 minutes before slicing.

Serving Suggestions

• Serve with a crisp green salad or garlic bread
• Add a glass of chilled white wine or elderflower cordial
• Top with fresh basil or a sprinkle of chilli flakes for added flair

Make It Your Own

• Add spinach or kale to the courgette layer for extra greens
• Use ricotta instead of béchamel for a lighter version
• Include roasted peppers or mushrooms for variety
• Make it gluten-free with gluten-free lasagne sheets and flour

Storage & Reheating Tips

• Store leftovers in the fridge for up to 3 days
• Reheat in the oven at 170°C or in the microwave until hot throughout
• Freeze before baking for up to 2 months – defrost fully before cooking

Conclusion

Creamy courgette lasagne is the ultimate comfort food with a fresh, summery twist. It’s indulgent yet light, rich without being heavy, and a wonderful way to turn humble courgettes into something truly special. Whether you’re catering for vegetarians or just fancy a meat-free meal, this lasagne is sure to satisfy.

Spaghetti alla Nerano | The Creamy Courgette Pasta from the Amalfi Coast

Introduction: A Simple Italian Classic with Big Flavour

Spaghetti alla Nerano is a rich, creamy courgette pasta dish that hails from the village of Nerano on Italy’s Amalfi Coast. This simple yet luxurious recipe was created in the 1950s and has become a beloved staple of Neapolitan home cooking. The magic lies in its combination of humble ingredients — fried courgettes, spaghetti, and cheese — which come together to create a silky, flavourful sauce without using any cream.

Why You’ll Love Spaghetti alla Nerano

• Elegant Simplicity – Just a few ingredients deliver incredible flavour
• Creamy Without Cream – A naturally rich sauce made with courgettes and cheese
• Authentic Italian Comfort Food – Straight from the Amalfi Coast
• Vegetarian-Friendly – Perfect for meat-free meals

Ingredients

• 350g spaghetti
• 500g courgettes, thinly sliced
• 2–3 tbsp olive oil (for frying)
• 1 clove garlic, whole
• 50g grated Parmesan or Grana Padano
• 30g grated Provolone del Monaco or mature provolone (or extra Parmesan if unavailable)
• A handful of fresh basil leaves
• Salt and freshly ground black pepper
• Extra olive oil for drizzling
• Optional: a knob of butter for added richness

How to Make Spaghetti alla Nerano – Step by Step

Step 1: Prepare the Courgettes

• Slice the courgettes into thin rounds.
• In a large frying pan, heat olive oil over medium heat.
• Add the garlic clove and fry gently to infuse the oil.
• Remove the garlic, then add the courgette slices in batches.
• Fry until golden and slightly crisp around the edges. Remove and drain on kitchen paper.

Step 2: Cook the Spaghetti

• Bring a large pot of salted water to the boil.
• Cook the spaghetti until just al dente (a minute less than the package instructions).
• Reserve about 200ml of the pasta cooking water before draining.

Step 3: Build the Sauce

• Return the courgettes to the pan over low heat.
• Add a ladle of pasta water and stir until it starts to form a sauce.
• Add the drained spaghetti directly into the pan.
• Stir in the grated cheeses and more pasta water, tossing continuously to emulsify and coat the pasta.

Step 4: Finish and Serve

• Tear in fresh basil leaves and season with salt and pepper to taste.
• Optional: stir through a knob of butter for extra creaminess.
• Serve immediately with an extra sprinkle of cheese and a drizzle of good olive oil.

Serving Suggestions

• Serve with a crisp white wine like Falanghina or Vermentino
• Pair with a side salad of rocket and lemon for contrast
• Garnish with extra basil or courgette ribbons for presentation

Tips for Success

• Use small or medium courgettes for better flavour and less water content
• Don’t skip the pasta water — it helps create the creamy texture
• Stir continuously when adding cheese to avoid clumps
• Provolone del Monaco adds authentic flavour but substitute with another aged cheese if needed

Variations

• Add a kick: Stir in a pinch of chilli flakes for a gentle heat
• Make it vegan: Use plant-based cheese alternatives and omit the butter
• Use different pasta: Try linguine or tagliatelle for a twist on tradition

Conclusion

Spaghetti alla Nerano is a shining example of Italian cooking at its best — simple, seasonal ingredients elevated through tradition and technique. It’s creamy, comforting, and surprisingly rich, all without needing a drop of cream. If you love courgettes or want to experience the flavours of the Amalfi Coast from your own kitchen, this dish is a must-try.