3 easy courgette recipes

3 Easy Courgette Recipes


Courgettes are great for weight management because they are low in calories. Every 100 grams contains just 17 calories. Plus, this particular vegetable packs a lot of health benefits. The Guardian reports that courgettes are rich in Vitamin C as well as potassium, which is vital for managing blood pressure. Courgettes regulate blood sugar and insulin levels too, thanks to the soluble fibre in its skin. Additionally, courgettes promote good digestion.

Courgettes have a nice texture to them and taste that helps enhance dishes. Combined with the healthy benefits, it’s no wonder that courgettes are very popular in England and the British isles. Famous personalities such as Jennifer Aniston and even the Queen eat courgettes to stay healthy. Entertainment Daily revealed how the Duchess of Sussex also loves courgettes, which she uses in her pasta dishes. Meghan Markle has gone on record how she loves the vegetable and is perfect if you top it with Parmesan cheese (yuck). The best thing about a courgette is it is a very versatile vegetable, which can be adapted to so many recipes.

With that in mind, here are three easy courgette dishes you can try. If you are a cheese lover, feel free to add as much as you like. For me, I would remove and potentially substitute. I have detailed what I would substitute it for!


Courgette, Leek & Goat’s Cheese Soup

courgette soup

(Source: Fage UK)

BBC Good Food highly recommends this delectable soup, which combines the benefits of goat’s milk and numerous vegetables. I wouldn’t add the goats cheese to this but my housemate totally would! It wont really affect the taste but wont be as textured without the cheese.


• 1 tbsp rapeseed oil

• 400g leeks, well washed and sliced

• 450g courgettes, sliced

• 3 tsp vegetable bouillon powder, made up to 1 litre with boiling water

• 400g spinach

• 150g tub soft vegetarian goat’s cheese

• 15g basil, plus a few leaves to serve

• 8 tsp omega seed mix (see tip)

• 4 x 25g portions wholegrain rye bread


1. Coat a large heated pan with the oil and fry the leeks until soft. Add the courgettes and cover the pan then leave it to cook for five minutes. Add the vegetable bouillon powder, cover it again, and heat for seven minutes.

2. Toss in the spinach, cover and cook for five minutes. Turn the heat off. Let it cool down a little then use a hand blender to mix everything until smooth. Add goat’s cheese and basil and blend again. Serve in a bowl.


Lemony courgette linguine

Courgette Linguini

(Source: Tesco Real Food)

Jamie Oliver suggests trying out this classic with a courgette twist.


• 150g dried linguine

• 2 mixed-colour courgettes

• 15g fresh mint

• 30g Parmesan cheese (if wanted)

• 1 lemon


1. Cook pasta until al dente and save a mugful of the cooking water. While it’s cooking, slice the courgettes along their lengths until they look like long matchsticks.

2. Simmer a tablespoon of olive oil on a non-stick frying pan on medium high, then toss in the courgettes. Do this for four minutes, tossing them constantly. Add and stir in sliced mint leaves.

3. Put the pasta into the pan along with a cup of the cooking water. Mix well with finely grated Parmesan and lemon juice. Season with sea salt and pepper.

4. Serve with more Parmesan and olive oil as preferred.


Marinated Courgettes and Aubergine With Burrata


(House & Garden)

House and Garden detailed how to make this generous combo of courgettes and aubergine.


• 2 medium courgettes (about 300g)

• 1 aubergine (about 300g)

• Olive oil, enough for frying and drizzling

• Small bunch of mint

• 1 red chilli, finely chopped

• 1–2 tbsp red wine vinegar

• 6 balls of burrata (or mozzarella)


1. Make round slices of courgettes and aubergine 2mm and 4mm, respectively. Lay them on kitchen towels.

2. Fill the base of a large frying pan with oil. Lay aubergine slices on the pan without them overlapping. Fry in medium-high heat for a minute, then turn them over. Repeat with the courgettes.

3. Put the fried veggies in a bowl and add mint, chilli, red wine vinegar, and some salt. Use your hands to mix everything and let the veggies soak in the flavor for 10 minutes or more, up to a day.

4. Taste and add more vinegar and salt if preferred. Serve with a ball of burrata on each plate. Obviously here I would remove the cheese, and probably pop this on sourdough toast instead! Yum!


Leave a Reply