Courgette dinners beyond a side dish
Use courgettes in fritters, pasta, a gratin or a roast vegetable bowl, with methods that manage their moisture.
Choose a recipe for what you have
Courgette and chickpea fritters
Small pan-fried courgette and chickpea patties with cool yoghurt alongside. Squeezing the courgette is the key to a mixture that holds together.
Courgette and tomato gratin
A bubbling courgette and white-bean bake with a crisp bread and Cheddar topping. Beans turn the vegetable gratin into a two-person dinner.
Roast vegetable couscous bowl
Roast courgette, pepper and thin carrot pieces with chickpeas, then fold through fluffy couscous. Different cuts help the vegetables finish together.
Courgette and Cheddar omelette
Cook excess moisture out before adding eggs for a tender pan-set omelette.
Courgette and pea pasta
Combine courgette, peas and lemon with a little pasta water.
Before choosing your meal
Grated courgette needs squeezing for fritters. Sliced courgette needs time in the pan for released water to evaporate.
Do not use the same cut for every dish: thin slices suit a gratin, larger chunks suit roasting, and small pieces cook quickly in couscous bowls.
Beans, pasta, eggs or couscous give these meals substance. Check each complete ingredient list and its allergens before choosing.