From curry to cake, these recipes showcase courgette’s delicate flavour and versatility
Courgette & double cheese quiche
SERVES 8-10 PREP 25 mins plus 1 hr 10 mins chilling and 1 hr salting COOK 1 hr MORE EFFORT
200g plain flour, plus extra for dusting 85g cold butter, diced 80g vegetarian Italian-style hard cheese, finely grated 2 egg yolks (freeze the whites to use in another recipe)
For the filling
1 large courgette, thinly sliced bunch of spring onions, sliced 100g vegetarian blue cheese, crumbled 2 tbsp onion marmalade 1 tsp thyme leaves 150ml double cream 1 whole egg, plus 2 egg yolks (freeze the extra whites to use in another recipe)
1 Blitz the flour, butter and cheese to a rough crumb in a food processor, then add the yolks and 2 tbsp water. Pulse to a loose dough, then tip out onto a floured surface and knead to a smooth pastry. Roll the pastry between two sheets of baking parchment to 3mm thick (it should be large enough to fit a loose-based 20cm tart tin). Chill for 1 hr.
2 Meanwhile, salt the courgette and spring onions, and leave for 1 hr in a colander with a bowl underneath to catch the juices.
3 Use the pastry to line the tin. Cut away any excess, then chill for another 10 mins.
4 Heat the oven to 180C/160C fan/gas 4. Line the pastry case with baking parchment and baking beans, and bake for 20 mins. Remove the beans and parchment, and bake until the base is cooked and biscuity. Cool.
5 Tip the courgette and spring onions into a tea towel and squeeze out any excess water. Tip into a large bowl and stir through the blue cheese, onion marmalade and thyme. Spread over the bottom of the tart case.
6 Whisk the cream, whole egg and yolks with some seasoning. Pour over the filling and bake for 30-35 mins until just set. Remove from the oven and cool completely before slicing.
PER SERVING (10) 330 kcals • fat 24g • saturates 14g • carbs 18g • sugars 2g • fibre 1g • protein 10g • salt 0.5g
Courgette & cheddar soda bread
Simple and speedy – just mix the ingredients, knead very briefly and it’s ready to bake. Perfect for those weekends when you want a warm, freshly baked loaf for lunch, but don’t have time for the proving required for yeasted bread.
CUTS INTO 12 slices PREP 25 mins COOK 40 mins EASY
400g self-raising flour, plus extra for dusting 2 medium courgettes 50g rolled oats 1½ tsp bicarbonate of soda 75g mature cheddar, grated small bunch of thyme, leaves picked 284ml buttermilk 1 tbsp honey 1 egg, beaten
1 Heat the oven to 200C/180C fan/gas 6 and dust a baking sheet with a little flour. Put a box grater on top of a clean tea towel and coarsely grate the courgettes. Lift
