Courgettes everywhere in August’s kitchen!

Blink and you miss them – it’s courgette time!

The extremes of weather we’re having at the moment seem to be perfect for our courgettes this year! Let’s just say we could eat them for every meal and still have some spare! I try and pick one or two every day so that they’re not allowed to get too big but at the moment it’s blink and you miss the courgette – it’s grown overnight into a marrow.

They’re called the dieter’s friend as they’re low in calories and high in water content but I guess it depends how you cook them. They have high fibre and potassium as well as being good for vitamin C levels, especially if you eat them raw.

So, my two favourite ways of how to cook courgettes for a side dish:

Sauté- Melt a bit of butter in a frying pan and add slices of courgette. Fry for 2 or 3 minutes on each side to brown them at the edges then add some salt and pepper or stir through some chilli jam.

Roast – Cut the courgettes in half lengthways then again into quarters and toss in some oil and seasoning (S&P and thyme or chilli flakes is good) then roast in the oven (200C/fan 180) for about 20 minutes

I tend not to steam or boil as they get too soggy.

We love eating them raw in salads, diced or sliced thinly or use them cut into thin sticks to dip into hummous.

I’ve found these 2 recipes lately that help us to enjoy our bumper crop in this hot weather.

Courgette and blue cheese coleslaw

Courgette and blue cheese coleslaw 2mp

For 2-4, takes about 5 minutes

The measurements are approximate!

¼ medium cabbage, sliced finely (try using a potato peeler)

1 medium carrot, grated

2 small courgettes, grated

1 small apple, diced with skin on

For the dressing:

2 good tablespoon mayonnaise

2 good tablespoons natural yoghurt or sour cream

Juice ½ small lemon

Few chives, chopped

About 60g crumbled blue cheese

Mix the veg together in a large bowl and mix the dressing together in a small bowl. Add the dressing to the veg and stir gently to give everything a good coating.

Not one for keeping for days as it can get a bit watery.


Courgette dip

A good nibble with drinks on the patio!

Courgette dip 2mp

Serves 2. Takes about 5 minutes plus cooling time

Good tablespoon oil

1 medium courgette, grated

250g natural yoghurt

Good tablespoon chopped walnuts (try other varieties as well)


Heat the oil in a small frying pan and add the courgette. Fry over a fairly high heat, stirring all the time for about 3 minutes until the courgette is softened but still retaining its colour.

Leave to cool then stir through the yoghurt and nuts and seasoning to taste

Serve with veg sticks and crisps. Will keep in the fridge for a day or so.