Kitchen Tips

In season with Food magazine: courgettes

Bountiful, inexpensive and oh so versatile, courgettes are an essential in any kitchen. Recipes and styling by Sophie Gray.

Need to know:

  • Low in calories, courgettes are a member of the squash family and are an extremely versatile vege. Grilled, sautéed, grated or baked, their mild flavour goes well with sweet and savoury seasonings.
  • They have a high water content, so when using in fritters and baking, grate them and squeeze the excess water out in a clean tea towel.
  • 'Courgetti' or 'zoodles' are noodles made from raw courgette using a spiraliser or julienne grater, and are a great low-carbohydrate alternative to pasta and noodles.
  • Courgette flowers are also edible, traditionally stuffed with cheesy fillings, then lightly battered and fried.
  • Make sure your courgettes are firm and shiny, and store them in the fridge. They'll keep for several days, but after three to four will become more bitter.

Try these courgette-inspired recipes from Food magazine:

These spicy tikka burgers make a delicious change from the usual beef patties! Totally vegetarian and dairy free, it's a perfect recipe for a relaxed family dinner.
These savoury muffins are great for lunchboxes or the picnic basket. Made with the delish combination of courgette, feta and seeds, it's a healthy snack everyone is bound to love!
Courgette and banana create magic together in this cake! Complete with a generous layer of caramel buttercream icing, you'll definitely be going back for seconds of this delicious concoction.
For more delicious ways to use courgettes in your cooking, click here!
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