A very good way to serve courgettes from ” Ottolenghi Flavour ” by Yotam Ottolenghi and Ixta Belfrage. They can be served as a side dish or as part of a mezze. They are very good hot but even better after 15 minutes or so or at room temperature as the flavours have a chance to meld.
A simple courgette soup from Mexico which I found in ” Mexican Food made Simple” by Thomasina Miers. Serve as a starter or for a light lunch or supper, perhaps with Cheese and Courgette Filo Parcels .I sometimes serve this with Parmesan Croutons .
A delicious way to use courgettes which I found in ” From the Oven to the Table” by Diana Henry. Serve with green salad and perhaps some roast tomatoes.
Another good recipe for courgettes from Diana Henry which she says is ” more or less ” Richard Olney’s recipe from Simple French Food. It can also be served as a side dish.
A summer favourite from Claire Thomson’s ” Home Cookery Year”. It is best served warm rather than piping hot. Serve with a green salad. You can use the same method and switch around the summer vegetables- baked cherry tomatoes, fried squash or blanched broad or green beans will all work well.
This Italian recipe for courgettes ( Zucchini alla Scapece) can be served as an antipasti or would go well alongside fish. Its best to make them 24 hours in advance to allow them plenty of time to marinate, but at a push a couple of hours will suffice. This version is from Rachel Roddy.
I already have a few recipes for courgette frittata on my site but could not resist trying this one from Thomasina Miers. The courgettes are roasted in the oven first, and the smoked cheese works really well, giving an almost meaty flavour. You can buy Scamorza ( smoked Mozzarella) in most Italian delicatessens and some larger supermarkets, but if you cant find this then use ordinary mozzarella.
