If you have a glut of courgette recipes like me, then here are some top ways to be using them. Love to hear your courgette recipes too!
This is a delicious recipe but beware it doesn’t keep for long. Best eaten in 2 days, which is no hardship in our house! It also freezes well. I like to keep slices of it handy for lunchboxes and snacks.
- 12 tsp olive oil
- 2 medium potatoes chopped chunkily (no need to peel)
- 350 g courgette chopped chunkily
- 6 eggs
- 1 handful fresh herbs
- black pepper
- 4 tbsp Greek yoghurt
Saute the potatoes in a large frying pan with the oil, until they start to soften.
Add in the courgettes and continue to cook.
Beat the eggs, add in the herbs, black pepper and yoghurt
Pour the eggs over the vegetables so they are covered. You may have to swirl the pan or move some of the veggies around.
Cook on a medium heat until the top starts to set.
Transfer under the grill and continue to cook until the top is set.
Cut into wedges and serve with a salad to make this give you 2 of your vegetable portions.
A tasty way to snack on courgettes, you can serve these with a whole variety of dips, or just as part of dinner! My boy totally suprised me with this as he says “courgettes are yucky” and would normally refuse to eat a chunk of one but tried these and ate a whole pile of them!
Cut the courgettes into strips, dip into egg and roll in a mixture of cornmeal with paprika, dried herbs and a sprinkle of grated cheese.
1 medium courgette
1 tsp paprika
1 tsp mixed herbs
Bake in the oven at 220C/200 fan/Gas 7 for 20 minutes turning halfway through cooking.