Yotam Ottolenghi’s courgette recipes (2024)

I associate courgettes with summer holidays in Greece, where the pale-skinned, pear-shaped variety are sold by the roadside and served in every taverna. Luckily, there are as many ways to cook courgettes as there are courgettes in Greece, and each has a different effect: maximise courgettes’ freshness by serving them raw, marinated, pickled or grilled; or roast or slow-cook for a creamier result. This spanakopita-like filo pie, in which I swap the usual spinach for courgette, is a nod to happy summers in the Mediterranean sun.

Courgette and herb filo pie (pictured above)

I’ve added cheddar to what is otherwise a straightforward Greek pie, because I find it ties everything together nicely, but feel free to use another cheese, if you prefer.

Prep 12 min
Cook 1 hr 50 min
Serves 4

1kg courgettes (about 6), trimmed and grated
Salt and black pepper
20g dill
, roughly chopped
20g tarragon leaves, roughly chopped
20g parsley leaves, roughly chopped
4-6 spring onions, thinly sliced (60g)
2 eggs, beaten
150g feta, roughly crumbled
80g mature cheddar, coarsely grated
½ tsp chilli flakes
2 tsp lemon zest
, finely grated
40ml olive oil
175g filo pastry
(ie, 7 39cm x 30cm sheets)
½ tsp nigella seeds

Heat the oven to 170C/335F/gas 3. Mix the grated courgettes and two teaspoons of salt in a large bowl, then tip into a sieve and leave to drain for 30 minutes.

Wrap the courgettes in batches in a clean tea towel and wring tightly, to extract as much liquid as possible – you should end up with about 520g courgette flesh. Transfer to a large bowl and add the herbs, onions, eggs, both cheeses, chilli, lemon zest, half a teaspoon of salt and a generous grind of black pepper.

Line the base of a 23cm spring-form cake tin with greaseproof paper and lightly grease the sides with oil. Lay a sheet of filo over the base, allowing the excess to hang over the sides of the tin, and brush with oil. Top with another piece of filo, rotating it slightly so the excess hangs at a different angle, brush with oil, then repeat three more times, until you have used up five sheets in all. Put the courgette filling in the centre of the pie and even it out with a spoon. Brush another piece of filo with oil, fold it in half horizontally and lay it over the filling, tucking in any excess around the filling. Brush with oil, then repeat with the last sheet of filo, angling it to cover any exposed filling. Fold over the overhanging filo, crinkling it up to leave a crumpled top, brush with more oil and sprinkle with the nigella seeds.

Transfer the tin to an oven tray and bake for 50 minutes. Take out of the oven, remove the outer ring of the tin, and bake for 15 minutes more, until golden and cooked through. Leave to cool for about 20 minutes before serving.

Herby courgettes and peas with semolina porridge

Yotam Ottolenghi’s courgette recipes (1)

This is a standalone vegetarian main course that I return to time and again. The semolina porridge is like runny polenta, only a little creamier. You can substitute it with rice or mashed potato, if you like.

Prep 15 min
Cook 25 min
Serves 4-6

50g unsalted butter
5 garlic cloves, peeled and thinly sliced
1.2kg large courgettes (ie, about 6-7), trimmed, cut in half lengthways, then thinly sliced widthways
Salt and black pepper
200g frozen peas, defrosted
25g basil leaves, roughly shredded
15g tarragon leaves
Finely grated zest of 1 lemon
50g pine nuts, lightly toasted
1 tbsp olive oil, to serve

For the semolina porridge
600g whole milk
180g semolina
100g pecorino, finely shaved

Put the butter in a large saute pan for which you have a lid, and put it on a medium-high heat. Once the butter has melted, add the garlic and fry for a minute or two, until it starts to brown.

Add the courgettes, three-quarters of a teaspoon of salt and a good grind of pepper, and cook for five minutes, stirring often, until the courgettes start to soften. Reduce the heat to medium-low, cover and leave to cook for five minutes. Stir in the peas and warm through for a minute, until the peas are cooked, then take off the heat, stir in the herbs and lemon zest, and set aside while you make the porridge.

Put the milk and 600ml water in a medium saucepan, and add three-quarters of a teaspoon of salt and a generous grind of pepper. Bring to a boil on a medium-high heat, then add the semolina and whisk continuously for three to four minutes, until smooth and thick, like porridge. Turn off the heat and stir in 80g of the pecorino.

Divide the porridge between shallow bowls and top with the courgettes and peas. Finish with the pine nuts, a sprinkling of the remaining pecorino and a drizzle of oil.

Courgette, thyme and walnut salad

Yotam Ottolenghi’s courgette recipes (2)

This needs to be dished up the moment its made, before the courgettes start ‘weeping’ and losing their freshness, so don’t let it sit around for too long. It goes well with meat from the grill or alongside a bunch of meze.

Prep 10 min
Cook 15 min
Serves 4

3 tbsp olive oil
10g thyme sprigs
1 lemon – peel finely shaved into 6 strips (avoid the bitter white pith), then juiced, to get 2 tbsp
1 garlic clove, smashed with the flat side of a knife
600g courgettes (a mix of green and yellow looks great, if you can find both), trimmed and shaved into long, thin ribbons with a potato peeler or mandoline
60g walnut halves, roughly chopped
Salt and black pepper
15g basil, roughly shredded

Put the oil, thyme, lemon peel and garlic in a small saucepan on a low heat and leave to infuse for eight minutes, until the oil becomes aromatic and the garlic, lemon and thyme start to colour. Take off the heat, leave to cool, then strain the oil into a large bowl. Pick the leaves off the sprigs and add to the oil; discard the sprigs, lemon and garlic.

Put the courgettes, walnuts, lemon juice, a third of a teaspoon of salt and plenty of pepper into the oil, then massage the courgettes for a minute or so – they will break up a little – then stir in the basil and serve at once.

Yotam Ottolenghi’s courgette recipes (2024)

FAQs

How to cook courgette Jamie Oliver? ›

Use courgettes when at their best (nice and firm and not too big). Slice 4 courgettes lengthways as thin as you can (use a mandolin if you have one). Grill on a red-hot griddle pan, or on the barbecue, until lightly charred on each side.

How do you deal with a glut of courgettes? ›

How to Make the Most of a Courgette Glut
  1. Make courgette flatbread. Flatbreads are all the rage. ...
  2. Make a galette. Galettes are the chic, oh-so-casual cousin of the more formal tart. ...
  3. Serve them raw in a salad. ...
  4. Make courgette soup. ...
  5. Use them in pasta dishes. ...
  6. Cook them on the barbecue. ...
  7. Make fritters. ...
  8. Sauté until golden brown.

Should courgettes be peeled before cooking? ›

To prepare: Courgettes do not need to be peeled - trim the ends off and either cook whole or slice into rounds or strips, wash before use. To cook: Cook in boiling water or steam for 2 to 5 minutes, depending on size, until tender. Or fry courgette slices for 5-10 minutes until tender.

What is the best way to eat courgettes? ›

Enjoy them in a stir-fry, curry or fried in a light batter. Try them grated and fried in our courgette fritters recipe, in an elegant but simple starter like our courgette carpaccio or try our easy oven-based ratatouille & sausages for a filling family meal.

What's the difference between courgette zucchini and marrow? ›

They are only slightly different, the main difference is that marrows are thicker skinned with trailing, while courgettes (zucchini's) are bushy and thin skinned. And while courgettes are often described as young marrows, they are horticulturally different and not the same plant.

Is courgette the same as zucchini? ›

Courgette or Zucchini

English zucchini goes by courgette in England, the French word for the green gourd. The United States inherited the Italian name, and both terms reference the summer squash.

At what point does a courgette become a marrow? ›

Cut courgettes with a sharp knife once they reach a length of about 10-15cm (this can take about eight weeks). If you leave them to get much larger, they will lose their flavour and turn into insipid marrows.

Can you overcook courgette? ›

To be clear, if you know your way around the kitchen at all, you are unlikely to overcook zucchini to the point where it's unpleasant to consume; however, it's quite easy for the flesh to end up more translucent than white all the way through, and in my book, that's just a tad too far.

Can you eat too many courgettes? ›

There aren't many risks associated with eating courgettes however, there are reports of the impact it may have on the body due to the fact it contains oxalates. They're naturally produced in the body, but large amounts of them can crystallise and turn into kidney stones.

Is it OK to freeze courgettes? ›

If you want to keep a stash of courgettes for later in the year, you can freeze them. Cut the courgettes to your desired size, blanch them and then freeze free-flow on a tray until they are frozen. Once frozen, portion into ziplock bags. Alternatively, grate the zucchini and freeze it in ziplock bags.

Why do courgettes go bad at the end? ›

Blossom end rot is caused by lack of calcium in the fruits. Calcium deficiency reduces cell membrane permeability and this leads to swelling of the cells followed by leakage and destruction of the membrane structure. There is also a reduction in growth of new cells. This causes the characteristic dark, sunken areas.

What does cooked courgette taste like? ›

Zucchini has a mild taste that verges on sweet, but mostly takes on the flavor of whatever it's cooked with. This is why it's such a great candidate as a low-carb pasta substitute in the form of zoodles—it takes on the flavor of whatever sauce it's cooked with!

How do you cut and cook courgettes? ›

Trim away the stem and root end of the fruit. Use one hand to hold it in place and to keep it from rolling, then use a knife to slice a round from each end. To cut it into half-moons: Halve the zucchini lengthwise. Lay one half, cut-side down on the cutting board and slice crosswise into half-moons.

Is Roasted courgette good for you? ›

Once in the oven, it is hands-off, giving you the time to work on the rest of the meal. HEALTHY: Courgettes are loaded with beta-carotene and offer plenty of vitamin C. They contain vitamin B6, folate, vitamin K, and copper.

Can you eat all parts of a courgette? ›

Did you know that you could eat every part of a courgette plant including leaves, stems and flowers?

Top Articles
Latest Posts
Article information

Author: Saturnina Altenwerth DVM

Last Updated:

Views: 6310

Rating: 4.3 / 5 (44 voted)

Reviews: 83% of readers found this page helpful

Author information

Name: Saturnina Altenwerth DVM

Birthday: 1992-08-21

Address: Apt. 237 662 Haag Mills, East Verenaport, MO 57071-5493

Phone: +331850833384

Job: District Real-Estate Architect

Hobby: Skateboarding, Taxidermy, Air sports, Painting, Knife making, Letterboxing, Inline skating

Introduction: My name is Saturnina Altenwerth DVM, I am a witty, perfect, combative, beautiful, determined, fancy, determined person who loves writing and wants to share my knowledge and understanding with you.