Tag Archives: courgette recipes

Courgette Recipes

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!

Courgette Cake

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.

Courgette Frittata

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Courgette Frittata

Prep Time 15 minutes
Cook Time 20 minutes
Servings 4

Ingredients

  • 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

Instructions

  1. Saute the potatoes in a large frying pan with the oil, until they start to soften.

  2. Add in the courgettes and continue to cook.

  3. Beat the eggs, add in the herbs, black pepper and yoghurt

  4. Pour the eggs over the vegetables so they are covered. You may have to swirl the pan or move some of the veggies around.

  5. Cook on a medium heat until the top starts to set.

  6. Transfer under the grill and continue to cook until the top is set.

  7. Cut into wedges and serve with a salad to make this give you 2 of your vegetable portions.

Courgette Fritters

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.

Approx amounts:

1 medium courgette

100g cornmeal

30g cheddar

1 tsp paprika

1 tsp mixed herbs

1 egg

Bake in the oven at 220C/200 fan/Gas 7 for 20 minutes turning halfway through cooking.

Courgette and mushroom patties

I’m always after ways to get more veggies into the children and myself. Hubby likes to do his own thing at lunch, so I made these as a preparation for the toddler, baby and my lunches. They were fast to make and went well warmed up with a salad for lunch. Make a batch, freeze a batch and feel smug all week.

Courgette Patties 2

Courgette and Mushroom Patties
Yields 12
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Prep Time
10 min
Cook Time
15 min
Prep Time
10 min
Cook Time
15 min
43 calories
6 g
17 g
1 g
2 g
0 g
53 g
34 g
1 g
0 g
0 g
Nutrition Facts
Serving Size
53g
Yields
12
Amount Per Serving
Calories 43
Calories from Fat 9
% Daily Value *
Total Fat 1g
2%
Saturated Fat 0g
2%
Trans Fat 0g
Polyunsaturated Fat 0g
Monounsaturated Fat 0g
Cholesterol 17mg
6%
Sodium 34mg
1%
Total Carbohydrates 6g
2%
Dietary Fiber 1g
3%
Sugars 1g
Protein 2g
Vitamin A
3%
Vitamin C
11%
Calcium
3%
Iron
2%
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
Ingredients
  1. Spray olive oil x 5 squirts
  2. 2 courgettes, grated
  3. 5 mushrooms, grated
  4. 1 garlic clove, crushed
  5. 1 beaten egg
  6. 2 tbsp parmesan
  7. 1/2 ball mozzerella
  8. 75g cornmeal
  9. 1 tbsp fresh parsley, chopped
Instructions
  1. Preheat the oven to Gas Mark 6.
  2. Saute the courgettes and mushrooms in a pan for 5 minutes.
  3. Add the garlic and cook for a couple of minutes.
  4. Leave to cool a little and then mix in the other ingredients. It will make a thick batter.
  5. Drop large spoonfuls onto a greased and lined baking tray. It will make about 12.
  6. Bake for 15 minutes.
beta
calories
43
fat
1g
protein
2g
carbs
6g
more
Dietitian UK https://www.dietitianuk.co.uk/
 

Courgette patties 1 

Beetroot, Courgette and Cheddar Pesto Pinwheels.

I love a bargain and I love using up leftovers. This recipes combines both! Using some puff pastry I found reduced to 16p and the veggies that were in need of being eaten quick. This was a bit of a gamble as I haven’t cooked a whole heap with beetroot but the sweetness of the beetroot really works and it gives these a beautiful colour.

Beetroot is packed with the phytonutrients: Betalain, a good antioxidant, this gives them their red colour.  They also contain a good amount of folate, manganese and potassium plus provide fibre. 

Although puff pastry isn’t something I would recommend people eat everyday, this recipe is packed with veggies and makes a good alternative for lunches. 

 

Dietitian UK: Beetroot, courgette and cheddar pesto  pinwheels

Beetroot, courgette and cheddar pesto pinwheels.
Yields 10
Quick to make, easy for luncboxes.
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Prep Time
10 min
Cook Time
20 min
Prep Time
10 min
Cook Time
20 min
55 calories
2 g
8 g
4 g
3 g
2 g
47 g
65 g
2 g
0 g
2 g
Nutrition Facts
Serving Size
47g
Yields
10
Amount Per Serving
Calories 55
Calories from Fat 36
% Daily Value *
Total Fat 4g
6%
Saturated Fat 2g
9%
Trans Fat 0g
Polyunsaturated Fat 0g
Monounsaturated Fat 2g
Cholesterol 8mg
3%
Sodium 65mg
3%
Total Carbohydrates 2g
1%
Dietary Fiber 1g
3%
Sugars 2g
Protein 3g
Vitamin A
3%
Vitamin C
7%
Calcium
6%
Iron
2%
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
Ingredients
  1. 1 roll of prebought puff pastry
  2. 1 tbsp tomato puree
  3. 1 tbsp pesto
  4. 2 grated beetroot
  5. 1 medium grated courgette
  6. 80g grated cheddar
Instructions
  1. Let the puff pastry defrost enough to be unrolled.
  2. Spread on the tomato puree and pesto, mixing them together as you spread.
  3. Grated over the beetroot and courgette making sure the whole sheet of pastry is covered.
  4. Grate the cheese on top. Just a thin layer is fine.
  5. Roll up.
  6. Slice into 10-12 pieces and place on a lined baking tray.
  7. Bake at Gas Mark 7 for 20 minutes,
beta
calories
55
fat
4g
protein
3g
carbs
2g
more
Dietitian UK https://www.dietitianuk.co.uk/