Courgette recipes

Mario De Pace's six courgette recipes

Mario De Pace, who cares for the Model Vegetable Garden at RHS Garden Wisley, suggests six tasty recipes for serving up freshly harvested courgettes, most of which can be made in minutes.

Caponatina di zucchini

This recipe not only uses up your home-grown courgettes, but small tomatoes as well.

1. Cut the courgettes in quarters lengthwise and cut again in 2.5 cm (1in) chunks.

2. Prepare a 'soffritto'. A soffritto is the base for many Italian dishes, and consists of sauteed oil and chopped onion or garlic to which all other ingredients are added. For this recipe use olive oil, finely chopped garlic, diced onions and a fillet of anchovy.

3. Add diced celery hearts and diced deseeded tomatoes.

4. Cook for five minutes then add the courgettes.

5. Season with salt and pepper and cook until the courgettes are tender.

6. Sprinkle with fresh oregano and fresh parsley and serve. 

Courgettes filled with goat cheese & fine herbs

A great snack you can prepare in a few minutes.

1. Cut courgettes lengthwise, scoop out the flesh.

2. Boil in hot salted water for two minutes.

3. Drain and let them cool down.

4. Fill with a mix of goat's cheese, a little olive oil, a dash of lemon juice, salt and pepper and roughly chopped chives, tarragon, chervil and marjoram. 

Marinated courgettes

The best courgette cultivar to use in this dish is the 'Romanesco'.

1. Slice courgettes about ½ cm thick, salt slightly and leave for a few minutes to remove excess water.

2. Fry the courgettes in hot vegetable oil until golden.

3. Arrange in a dish and dress with white wine vinegar, salt, pepper, fresh mint, fresh oregano, chopped garlic and chillies.

Courgettes filled with mascarpone & smoked salmon

For this recipe any soft cheese is suitable and tinned tuna is a delicious alternative to salmon. Yellow courgettes are best because they are slightly sweeter.

1. Cut courgettes lengthwise, scoop out the flesh.

2. Boil in hot, salted water for two minutes.

3. Drain and allow to cool.

4. Fill with a mix of mascarpone, a little olive oil, lemon juice, salt and pepper and roughly cut smoked salmon.

5. Sprinkle with chopped chives.

Round yellow courgette stuffed with rice

1. Cut the top off a round courgette and scoop out the flesh, salt the empty skin to remove excess water.

2. Prepare a soffritto (see recipe one above), with a little olive oil and a spoonful of butter, chopped onion, chopped garlic, diced red pepper, diced deseeded tomato and the flesh of the courgette.

3. Season with salt and pepper.

4. Add a little rice and stir for a couple of minutes.

5. Fill back the skin of the courgette and cook in the oven or in a microwave until the rice is cooked.

6. Sprinkle with finely chopped parsley or grated parmesan cheese.
   
   

Grilled courgettes

1. Cut courgettes into wedges and salt to remove excess water.

2. Grill on a griddle or in a frying pan without any oil.

3. Cook for two minutes on each side or until tender.

4. Season with salt, pepper, olive oil, lemon juice, chopped garlic, fresh parsley and sliced chillies.