Zucchini
Courgette is summer's most abundant vegetable and also the one most often ruined: it is mostly water, so cooked carelessly it turns soggy. The fix is salt — dice or grate it, salt it, leave it 15 minutes and squeeze the liquid out in kitchen paper before frying.
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- Summer Salad with Grilled Vegetables, Chicken and Mixed Legumes
- Cheese-Baked Chicken with Roasted Vegetables and American-Style Dressing
- Mildly Spiced Curry with Halloumi-Style Cheese and Basmati Rice
- Falafel Wraps with Hummus, Balkan Cheese and Grilled Vegetables
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- Chicken Stir-Fry in Sweet Chili Sauce with Vegetables and Rice
- Falafel Wraps with Dill Dip and Grilled Vegetables & Tapas
- Roasted Vegetables with Halloumi and Lemon Mayo
- Salad with Grilled Vegetables, Balkan-Style Cheese and Mixed Legumes & Protein Chocolate-Curd Dessert
- Crispy Zucchini Fritters with Balkan Cheese, Rice, and Dill Dip
- Pasta with Halloumi, Sautéed Zucchini, and Lemon Pesto
- Baked Farmhouse Sausage with Two Types of Cheese, Vegetables, and Mashed Potatoes
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- Tasty Vegan Mince Stew with Potatoes
Courgette is summer's most abundant vegetable and also the one that most often goes wrong: it is mostly water, so when it's cooked the wrong way the result is watery. The solution is salting – dice or grate the courgette, sprinkle it with salt, leave it for 15 minutes and squeeze out the liquid with kitchen paper before frying.
In a 225-degree oven, courgette gets the best surface when it's cut into thick wedges rather than thin rounds. In a pan, use high heat and a short cooking time. Grated, courgette melts into pasta sauce, pancakes and pie dough without the kids noticing.
Courgette has a neutral flavour, so it needs bold companions: feta, garlic, lemon, mint, chilli or parmesan. Aubergine and cucumber also work in the same recipes.
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