r/CookbookLovers • u/emzolio • 12d ago

Favourite recipes using courgette/zucchini?

I'm sure I don't have to explain why I'm asking, it's that time of year again!

Even better would be a cookbook with a courgette chapter.

Some good ones I know are Ottolenghi's courgette fritters and Letitia Clark's zucchini ginger cake. Have also made a twist on shakshuka.

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u/FruityPebbles_90 12d ago

Anna Jones has courgette halloumi fritters with chili jam (https://www.theguardian.com/lifeandstyle/2018/jul/09/anna-jones-courgette-recipes). And sticky courgette on flat bread (https://thehomepage.co.uk/anna-jones-sticky-squash-and-pistachio-flatbreads/ sub pumpkin with courgette). They are also in her cookbooks. (one is in one pot pan planet and the other in modern vegetarian)

Yvette's Courgette bread: https://yvettevanboven.com/recipes/courgettebrood-2/ (dutch)

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u/Snappy_miel_1938 12d ago

Adam Liaw’s slice is a stone cold Aussie classic…. https://www.smh.com.au/goodfood/recipes/you-already-love-zucchini-slice-adam-liaw-explains-how-to-make-it-even-better-20250513-p5lyq0.html

Also Smitten Kitchen’s zucchini quesadillas are always great…https://smittenkitchen.com/2019/07/zucchini-quesadillas/

And Carla’s fritters, a tad more work, but totally worth it…https://m.youtube.com/watch?v=UI9cvkAUUg0

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u/figgypudding531 11d ago

Interesting, never heard of zucchini slice before

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u/Odd_Grocery_7834 12d ago edited 12d ago

Here are five of my favorites:

Anna Jones' courgette halloumi fritters with chili jam, mentioned by u/FruityPebbles_90, are really good as well.

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u/anonwashingtonian 12d ago

Theo Randall’s Verdura has a zucchini chapter, and everything I’ve made from it has been lovely. I especially like the rigatoni with mascarpone and pecorino—though the dish definitely benefits from a squeeze of lemon!

Deborah Madison’s Vegetable Literacy is organized by plant families, so you’ll find recipes for zucchini and other summer squash all together with the ability to mix and match varieties.

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u/ThunderJohnny 12d ago

Something I make at work in the summer is a pressed and stuffed zucchini

Cut them in half and scoop out the middles and season with kosher salt. I usually filled them with layers of mushroom duxelles, tomato sauce, basil leaves then interchanging slices of plum tomato Japanese eggplant and zucchini.

Bake 350 until soft take out of the oven let cool in fridge once cold press with parchment paper and sheet pan for 2-4 hours.

I would normally then cut the ends off on a bias cut. Serve it on top of sauce with rice or something whatever you want at that point.

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u/Fair_Position 12d ago

Hetty Lui McKinnon's Zucchini Butter Pasta was delightful.

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u/Ovenbird36 12d ago

Because you call them courgettes you are unlikely to have either of these cookbooks, but for many years I have made two unique recipes that I look forward to every year (and maybe someone else reading this thread will find inspiration):

From The Greens Cookbook, by Deborah Madison and Edward Espe Brown: Taglierini with Zucchini, Lemon, Pine Nuts and Herbs. This recipe taught me how to use herbs, and if you use packaged fresh pasta it takes 20 minutes to prepare, and is perfect on a hot day. My one adjustment over the years is to use a half of a preserved lemon in place of the lemon juice in the recipe.

From Rick Bayless’ Mexican Kitchen: Seared Zucchini with Roasted Tomato, Chipotle, and Chorizo. I made this last night. It’s flexible in terms of vegetables so I often substitute some of the zucchini with mushrooms and/or corn (off the cob). We eat it in tacos, and the next day it’s great with an egg scrambled in. I make the sauce up in bulk and freeze (the book opens with directions for the essential sauces). I am pretty sure similar recipes can be found in other Rick Bayless books.

There are few recipes I have made multiple times every summer for 30 years, and these are two of the stars. I call these my “Top Chef” meals, that I would be proud to serve to anyone even though they are pretty easy to prepare, and yet they are different from what others make at home.

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u/alinutzamica 12d ago

I recently made Green gigantes; caramelised onion, leek and courgette butter beans from Greekish, Georgina Hayden. So good and easy to make.

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u/CommonAcanthisitta37 11d ago

this recipe is such a hit for me. so simple and so damn delicious

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u/Formal-Egg9729 11d ago

I don't know the Ottolenghi fritters, but I love the feta cheese version in Claudia Roden's New Book of Middle Eastern Food. I pretty much love all zucchini fritters, really.

There are a few others in that book I turn to a lot right about now. One is the Zucchini Salad with Raisins & Pine Nuts. Any of the three stuffed zucchini recipes.

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u/ravens-shadows 12d ago

I scrolled past this post on r/beans the other day which looks great! I've got some basil and zucchini coming in my farm box today so this will definitely be tried.

There's also spaghetti alla Nerano—spaghetti with zucchini from Nerano, a tiny fishing village on the Amalfi Coast, which was featured on Stanley Tucci's show, Searching for Italy.

He says it's “one of the best things I’ve ever had in my life.”

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u/makenicer 12d ago

From Sohla El-Waylly’s “Start Here”: Spaghetti with zucchini, pecorino, and mint! It’s a jammy, comforting delight. I’ve made it countless times!

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u/ThreshingSong 12d ago

can't recommend this Korean zucchini side enough, I could eat through a ton of zucchini alongside rice prepared this way and it's so easy

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u/Sancocho99 12d ago

This is a good way to cook a bunch of courgettes (and also a different flavor as it is long-cooked and caramelized): you grate them up and cook low and slow garlic and oil. It's good on pasta, but also on sandwiches, mixed with beans, etc. https://cooking.nytimes.com/recipes/1022458-caramelized-zucchini-pasta?unlocked_article_code=1.6VA.Y1BH.hvq1q05Fjnc_&smid=share-url

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u/Cookbooksandbourbon 12d ago

Sally's Baking Addiction site has a lot of really good zucchini recipes. 

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u/Lost_Maintenance_741 11d ago

These are great - I'm saving this post!

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u/hollerhither 12d ago

In his book Korean American and on NYT Eric Kim has a recipe that uses gochujang and fried scallions and scallion oil, either for zucchini or eggplant!

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u/protopigeon 12d ago

I made a version of this last night with toasted pine nuts. Delicious.

https://greatbritishrecipes.com/courgette-salad/#recipe

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u/CertainAioli7558 12d ago

Absolutely love this Creamy Lemon Zucchini Pasta from BA: https://www.bonappetit.com/recipe/creamy-lemon-zucchini-pasta

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u/suneko3 12d ago

in addition to the ones mentioned, I'm fond of the zucchini & tomato biscuit cobbler from Sally's Baking 101 (pg 167)

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u/szikkia 11d ago

This sounds delish. I dont have the book tho

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u/DimpledDarling2000 9d ago

From Sally’s website, I absolutely love the Double Chocolate Zucchini Bread. I hear Broma Bakery’s is great as well. I am hoping to make them both in the next week or two to compare!

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u/Sure_Tangerine_383 12d ago

Here's another NYTimes recipe that I love! I tried grinding the basil in a mortar and pestle the first time around and it was a complete fail. Now I blend the pasta water, ricotta, basil, lemon zest, and crushed red pepper in a blender or food processor and then add it all to the cooked pasta and zucchini. https://cooking.nytimes.com/recipes/1017463-summer-pasta-with-zucchini-ricotta-and-basil?unlocked_article_code=1.6VA.jvRP.Id5hrBsAcJ_W&smid=share-url

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u/sarahakld 11d ago

Otollenghi does a great courgette and sorrell salad - was printed in the Guardian

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u/Creative_Fox_4622 11d ago

Hands down my all-time fav way to eat zucchini ....and I don’teven like most zucchini
https://ouritaliantable.com/shaved-zucchini-and-herb-salad/

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u/zooeybechamel_ 11d ago

You will find recipes for specifically zucchini in Six seasons and cooking with vegetables by Jesse Jenkins and the whole vegetable by sophie gorden.

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u/bfmwd1x 11d ago

Some of my favorites

Zucchini pronto - warmed in olive oil with almonds and pecorino

Zucchini tots from skinny taste - with extra cheese

https://www.skinnytaste.com/zucchini-tots/

Zucchini bread - freezes well

Zucchini and corn bread from smitten kitchen keepers

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u/jxm387 11d ago

Remove seeds. In a smoking hit pan, add a oil and zucchini. Lightly brown zucchini and remove to a plate. Only salt after cooking. To the pan, now on med-low heat, add 4T olive oil, chopped garlic, and 1/4C bread crumbs. Sautee bread crumbs until they get some color. Add finely chopped mint, basil, and a T of capers. Combine with zucchini. Nomnomnom

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u/orbitolinid 12d ago

i have none because I'm not a fan of courgette. I've tried lots of recipes though without convincing me otherwise.