Tag Archives: Courgettes


2 large Courgettes.
A small Beer.
300g plain flour.
1 tbsp garlic butter.
1 tbsp freshly chopped parsley.
50g parmesan cheese grated.
Kitchen paper towel.

  • Slice the courgettes thinly.
  • Make a smooth but thick batter by adding water to the flour, while whisking. Heat the oil, in a large deep frying pan, to ‘chip cooking’ temperature. When ready, add half of the beer into the batter mixture and whisk firmly – the batter should foam up.
  • Dip the courgette slices into the foaming batter mixture (re-whisk with more beer if it sinks) and place in a large frying pan of hot olive oil (one at a time!) Cook for about 2-3 mins or until golden and crispy , turning over once during that time with a slotted spoon.. If you are unable to fit all the courgettes in the pan at the same time, then do them in batches.
  • Dry on kitchen paper towel and brush with garlic butter. Serve on a large plate with a generous sprinkling of grated parmesan cheese and chopped parsley

Courgette / Zucchini Bread

This recipe is easy to modify to suit your needs and to add any other bits and bobs to…it will last an extended time in refrigerator or can be frozen.

3 cups  flour (all-purpose, whole wheat or multigrain) 
1 teaspoon salt 
1 teaspoon baking soda 
1 teaspoon baking powder 
3- 4 teaspoons ground cinnamon 
3 eggs 
1 cup vegetable oil (Olive oil is good) 
2 1/4 cups white sugar (You can use Splenda) 
3 teaspoons vanilla extract 
2 + cups grated zucchini 
1 cup chopped walnuts ( or use blueberries, currants, sunflower seed or any other preferred ingredient)
  • Grease and flour two 8 x 4 inch pans. Preheat oven to 325 degrees F (165 degrees C).
  • Sift flour, salt, baking powder, soda, and cinnamon together in a bowl.
  • Beat eggs, oil, vanilla, and sugar together in a large bowl. Add sifted ingredients to the creamed mixture, and beat well.
  • Stir in zucchini and nuts until well combined. Pour batter into prepared pans.
  • Bake for 40 to 60 minutes, or until tester inserted in the center comes out clean.
  • Cool in pan on rack for 20 minutes. Remove bread from pan, and completely cool.

Courgette and Stilton soup

3 Courgettes
1 onion
1 medium potato
knob of butter
vegetable stock
  • Chop the onion and potato and sweat in the butter over a low heat while you prepare the courgettes. 
  • Half and slice the courgettes and add to the pot. 
  • Cover with vegetable stock (or you can use water and 1 tsp of veg boullion) and simmer until the potato is cooked and to the point it can be mashed. 
  • Remove from heat and blend until smooth. 

If you want to freeze this soup then this is the time to do it before the cheese is added.

  • Add the Stilton – the amount is personal taste obviously. Crumble the cheese in and stir – it will melt into the soup. 



This is not really “butter” but have no idea what you would call it…jam maybe but not really..anyway as my husband said …it looks a bit like sump oil (charming!!!) but if you like something a bit different then this is lovely…goes really nicely with cheese and crackers.
1kg Courgettes
300g Sugar
1tsp Ground Cloves
1tsp Ground Cinnamon
Pop it all in a pan and then bring to the boil..turn down to a low boil and leave for about 45 minutes stirring frequently. It should be gloopy (technical word there!) by this time …pop it into sterilised jars. 

Zucchini / Courgettes in cheese sauce (Courgettes au Gratin – if you want to be posh)

Courgettes – chopped and steamed until they are part cooked (or however you want to cook them till they are part cooked)

Onion – finely chopped and lightly fired

Cheese sauce enough to cover the lot

Cheese – enough to give a good topping.

Now I have deliberately not put quantities because it is a recipe that can be easily increased / decreased  depending on how many you are cooking for. I make my own Cheese sauce but it could just as easily be made with packet mixes if making your own sauce is not your thing.

I usually work on 1 1/2 courgettes per person and 1 medium onion for 2 people.

Put it all together and then pop it in an oven at 180 deg until the cheese is brown and bubbling.

Goes great with Pork chops or chicken (well that’s my favourite anyway).


This recipe was one of those things that came about from a conversation that went something like….
Friend – “I’ve got so many courgettes I don’t know what to do with them!…can we have a play with your jam maker this afternoon”
Me – “Yep OK…whatcha fancy doing with them?”
Friend – ” Well I was wondering whether we could make Christmas mincemeat”
Me – ” What replace the mixed peel with courgettes?”
Friend – ” Something like that ….do you think it would work?”
Me – ” Well there’s only one way to find out …I’ll stick the kettle on and see you soon :)”
After a while of mucking about and adding bits of this and that…we agreed it was a winner…made mince pies and took them to work…no one knew any different….bonus!
1kg Courgettes
500g Raw Sugar
600g Sultanas (you can add mixed peel if you want into that amount)
2tbsp Coarse Marmalade (any flavour will do)
2tbsp Mixed Spice
1tbsp Ground Cloves
3tbps Whiskey / Brandy / Amaretto
Pop it in a pan and bring to a boil..turn down to a low boil and leave for about 45 minutes stirring frequently. Once you get to the gloopy look (hope that’s not too technical for you)…and into sterilised jars.