Courgettes are abundant in summer, and finding new ways to enjoy them can be a challenge. Ravinder Bhogal, chef and cookbook author, shares three inventive recipes that transform this versatile vegetable into something special: a moist lemon courgette loaf, a vibrant stir-fry with Asian flavours, and a tangy quick pickle.
Lemon Courgette Loaf
This loaf cake is wonderfully moist, thanks to grated courgette. The lemon adds a bright freshness, making it perfect for afternoon tea. Bhogal suggests using a light olive oil for a subtle fruity note.
Ingredients
- 2 cups plain flour
- 1 teaspoon baking powder
- 1/2 teaspoon bicarbonate of soda
- 1/2 teaspoon salt
- 1 cup caster sugar
- Zest of 2 lemons
- 3 eggs
- 1/2 cup light olive oil
- 1 1/2 cups grated courgette (about 1 large)
- Juice of 1 lemon
Method
- Preheat oven to 180°C (350°F). Grease and line a loaf tin.
- In a bowl, whisk flour, baking powder, bicarbonate of soda, and salt.
- In another bowl, rub sugar with lemon zest until fragrant. Whisk in eggs and oil.
- Fold in dry ingredients, then courgette and lemon juice. Pour into tin.
- Bake for 45-50 minutes until a skewer comes out clean. Cool in tin for 10 minutes, then turn out onto a wire rack.
Courgette and Tofu Stir-Fry
This quick stir-fry brings together courgette, tofu, and a spicy sauce. It's a light yet satisfying meal that can be on the table in 20 minutes.
Ingredients
- 300g firm tofu, cubed
- 2 tablespoons vegetable oil
- 2 courgettes, sliced into half-moons
- 2 cloves garlic, minced
- 1 red chilli, sliced
- 2 tablespoons soy sauce
- 1 tablespoon rice vinegar
- 1 teaspoon sesame oil
- Spring onions, to garnish
Method
- Pat tofu dry. Heat oil in a wok or large pan over high heat. Fry tofu until golden, about 4 minutes. Remove and set aside.
- Add courgettes to the pan and stir-fry for 2 minutes. Add garlic and chilli, cook for 30 seconds.
- Return tofu to the pan. Add soy sauce, rice vinegar, and sesame oil. Toss to coat.
- Serve immediately, garnished with spring onions.
Quick Pickled Courgettes
These pickles are crisp and tangy, perfect for adding to salads, sandwiches, or cheese boards. They keep in the fridge for up to two weeks.
Ingredients
- 2 courgettes, thinly sliced
- 1/2 cup white wine vinegar
- 1/2 cup water
- 2 tablespoons sugar
- 1 teaspoon salt
- 1 teaspoon mustard seeds
- 1/2 teaspoon black peppercorns
Method
- Place courgette slices in a clean jar.
- In a small saucepan, combine vinegar, water, sugar, salt, mustard seeds, and peppercorns. Bring to a boil, stirring to dissolve sugar and salt.
- Pour the hot brine over the courgettes. Seal the jar and let cool to room temperature.
- Refrigerate for at least 1 hour before serving. The pickles will keep for up to 2 weeks.
These recipes showcase the courgette's adaptability, from sweet to savoury to tangy. Whether you have a glut from the garden or just want to try something new, these dishes are sure to impress.
