List of 52 recipes using Courgette

Baby courgette salad

Early in the season, it is easy to find young courgettes that are still small and delightfully crunchy raw. They are ideal for this salad recipe, combined with radishes and tuna in a lemon mayonnaise.

Courgette tart with mint

Fried rounds of courgette in a puff pastry case with a feta and mint filling. You will find that this combination of feta with mint gives an agreeable fresh lift to this tart.

Crispy zucchini salad with leftover roast

Here’s a quick and easy summer salad recipe that lets you use small zucchini and leftover cold cuts.

Crunchy courgette and mushroom salad

This very simple salad contains a mix of crunchy raw ingredients, balanced by the softer texture of tuna, and dressed with mayonnaise.

Crunchy spring salad

Fresh and crunchy, this colourful spring salad combines baby courgettes, radishes, cauliflower, beetroot and spring onions with chopped herbs in a good vinaigrette.

Cubed salad

For this fun salad, all the ingredients are cut into small dice, hence the name.

Greek salad with chicken

This Greek-inspired recipe, in which tomatoes, zucchini and diced feta are accompanied by sautéed chicken pieces, is typical of simple, delicious summer salads.

Green hummus

You are probably already familiar with classic hummus. Here's a "green" version, still mainly chickpeas, but with added herbs and vegetables.

Green Piedmont Salad

In this version of Piedmont salad, the usual tomato has been replaced by raw courgette.

Little vegetable omelettes

As an appetiser or starter, little thick soft omelettes, with diced tomato, courgette and smoked ham.

Paimpol salad

This warm Paimpol salad captures the flavours of Brittany with mussels and white beans. These are combined with crunchy slices of baby courgette.

Quick courgette soup with cheese

This really is an express recipe, less than 30 minutes from washing courgettes to serving soup.

Rice and zucchini salad with paprika

For this very quick salad recipe, we tie together cooked rice and diced zucchini with a paprika mayonnaise.

Salad greens and small omelette

A very green, rather crunchy salad with chiffonade, zucchini and raw artichokes, into which we add the delicious fluffiness of a quick little omelette.

Spring courgette and tuna salad

Crunchy baby courgettes, spring onion, fresh herbs and tuna in a rémoulade dressing combine to make a true spring salad.

Springtime mixed salad

This salad is a way to make the most of the first baby courgettes (if you can get them). The crunchy little darlings are mixed with shredded lettuce, hard-boiled eggs, tinned tuna and diced cheese.

Tomato and courgette tart

This summer tart has a puff pastry base topped with a rosette of sliced tomatoes and sautéd courgettes. For a more substantial dish, add some diced feta on top before cooking.

Vegetable rosette tart

Blanched courgettes and carrots arranged in a rosette with a feta filling.

Vegetable tartare

This amazing recipe from a great chef is surprisingly straightforward to make. You will need lots of different raw vegetables. These are diced really small, then bound with mayonnaise.

Zucchini and tomato remoulade

A quick summer salad with Provencal flavors: zucchini, tomatoes and shallots, bound with a remoulade and basil sauce.

Crispy prawn rolls

The prawns are fried, then mixed with finely diced carrots and courgettes before being rolled up in a sheet of brik or filo pastry.

Fish fillet in express cooking envelope

Vegetables cut in small dice and precooked, fish fillet, lemon juice, olive oil, and 2 minutes in the microwave.

Langoustine gratin

This elegant gratin has a layer of brunoise vegetables in the bottom, with langoustine tails (scampi) cooked in two stages on top, finished with a thick creamy sauce, made with the "fumet" from the langoustines. This recipe is quite long to make, but can be prepared in stages over a number of days. The end result is well worth all the effort.

Pollack fillet baked with rice and vegetables.

This oven-baked recipe teams layers of rice and vegetables (sesame-flavoured rice, sautéed courgettes, onions and tomatoes) with fillets of fish (pollack here) and thyme laid on top. Everything is then cooked together in the oven.

Red Mullet Fillet with Zucchini

Grilled red mullet fillets with herbs, and julienned zucchini that is quickly cooked after the fish.

Scallops with crunchy vegetables and wine sabayon

This is a bed of vegetables cut small, lightly cooked to stay crunchy. The scallops are cut in half and fried, filled with a morsel of foie gras, and served coated with a savoury reduced white wine sabayon. It entails some work, but the result is impresive.

"Au vert" beef

A piece of beef of your choice, grilled and accompanied by sautéed greens and beet tops.

Courgettes (zuchinis)

A classic gratin, but with the courgettes cooked separately to prevent too much juice being released during the oven cooking, and so make a dish that is barely moist.

Couscous

In couscous, the meat and vegetable mixture is rather long to cook, but not difficult. And the couscous itself (a kind of coarse semolina) is simple and quick to prepare.

Creamy risotto with vegetables

Risotto is one of the many delights of italian cooking... Here is a version with vegetables cooked separately, and their stock used to cook rice. Delicious, as you will see...

Eggs with tomatoes and courgettes

Melting courgettes with tomatoes and onions into which the eggs are slid carefully, without breaking the yolk, and cooked gently. The secret of success in this recipe is to combine the tomatoes and courgettes when they are really soft, and cook the egg white, leaving the yolk still runny.

Greek-style stuffed courgettes

Courgettes filled with a mixture of feta, pine nuts and lemon, then cooked gratin-style in the the oven.

Italian style gratin

This gratin is built up in layers: sautéed courgettes, minced beef, bechamel sauce, fried tomatoes, more meat and bechamel, then grated cheese for a brown topping.

Kérinou slices

These toasted slices are topped with sautéed vegetables (courgette and mushrooms), covered with a slice of smoked ham and then slivers of cheese. Once the cheese is melted and browned in the oven, the slices should be served piping hot.

Manou's zucchinis garnished

Manou's zucchinis are zucchini halves topped with a small piece of toast, Mornay sauce and grated cheese before being put in the oven.

Quick stuffed courgettes

This is a relatively rapid way to prepare stuffed courgettes, using ready-made items that you can take out of the fridge or freezer at the last minute (or nearly).

Ratatouille

Ratatouille is a typical Mediterranean dish. The best-known version comes from Nice. It is a ragoût of different vegetables (aubergines, peppers, courgettes, onions) in a tomato sauce.

Ratatouille confite

In this ratatouille recipe, the vegetables are cooked longer than usual to get a richer melting dish.

Red rice pannequets

This is a kind of small crusty parcel with flax seeds, filled with a mix of red rice, diced courgette and smoked ham.

Risotto with zucchinis and cherry tomatoes

For this delicious, creamy risotto, diced zucchini and cherry tomatoes, cooked separately, are added at the end of cooking, and a mixture of Parmesan and mascarpone cheese is added to bind.

Sautéed green vegetables

Just fresh vegetables, each sautéed in turn in olive oil, then combined with chopped spring onions and parsley.

Small green vegetables in Mornay sauce

For this very green and vegetal recipe, vegetables are cooked separately, and bound with a Mornay sauce (Béchamel with cheese).

Small ratatouille with

It's a hotch-potch of vegetables, cooked in two stages, onto which eggs are broken and cooked until the white only is just firm.

Stuffed tomatoes and courgettes

A classic recipe of French family cooking, but with a more sophisticated filling.

Tagliatelle and courgette spaghetti, carbonara style

Classic pasta: tagliatelle mixed with courgette "spaghetti", and like for carbonara, with a sauce of egg yolks, cream, lemon juice and fried ham.

Vegetable clafoutis

Clafoutis, the traditional French batter puddings, are normally sweet, but here is a savoury version: a layer of mixed vegetables (pre-cooked in this case) in a gratin dish with a cheesy mixture poured over, then baked in the oven. Here I have used diced carrots and courgettes, chopped onion, fried diced ham and a mix of cream, eggs and Comté.

Vegetable tian

A tian is a slow-cooked Mediterranean dish. It consists mainly of sliced vegetables packed in vertical rows and baked in the oven. This version, inspired by Isabelle's, is boosted with a little grilled ham and cheese.

Zucchini and potato scarpaccia

Scarpaccia is a recipe from Tuscany, Italy, a simple but delicious zucchini and potato cake with Parmesan cheese.

Zucchini and tomato tartines au gratin

Zucchini and tomatoes cooked separately, and used to garnish sandwiches, between pesto and feta, before a trip to the oven.

Zucchini ripiene

Zucchini stuffed with a delicious blend of ricotta, lemon, parmesan, basil and breadcrumbs.

How to prepare courgettes

Preparing courgettes is fairly simple. You just need to remember 3 things: 1) the bigger they are, the less good they will be, 2) they never need to be peeled, and 3) the central part with the seeds is pretty tasteless.

Minestrone

Minestrone is a traditional Italian soup. It is made with a mix of vegetables and a poultry stock. It is quite simple to make, but preparing all the vegetables takes time. There are doubtless as many minestrone recipes as there are Italian cooks, but here is my version.