It’s still courgette or zucchini season here for another while yet. If you grow them yourself you probably have more than you know what to do with. They are such a versatile vegetable and can be cooked in so many ways. I love them cooked until almost caramelised, like these Courgettes with Whipped Feta.
I’ve often cooked courgettes by roasting in the oven for a long time. I recently discovered the method below of cooking them in the pan. It cuts the cooking time at least in half. And as you know by now, I avoid turning on the oven as much as possible. These are delicious as a meal in themselves, but also great as a side dish. I’ve been known to take the leftovers for lunch with pasta and they reheat really well.
Useful tips & links:
- If you would prefer to make these in the oven, there is an excellent recipe here from Thomas Keller.
- Cutting the criss-cross pattern into the courgettes allows them to cook faster and absorb more of the dressing.
- You can experiment with different flavours to go with the courgette, for instance you can use them instead of the aubergines in my Roast Aubergine with Tahini.
- If you’re still looking for ideas to use up courgettes, have a look at my Courgette Risotto with Pancetta or my Baked Orzo with Courgette and Mozzarella.
- Check out Michelle’s recipe for Courgette Quiche on one of my favourite vegetarian blogs, the Last Food Blog.
Courgettes with Whipped Feta
Ingredients:
- 2 courgettes
- Salt and pepper
- 2 tablespoons of olive oil
- 1 teaspoon of Aleppo pepper
- 1 clove of garlic
- The zest of 1 lemon
- Butter
- Parsley
- A handful of pistachio nuts
- 100g of feta
- ½ teaspoon of honey
- 40g of natural or Greek yoghurt
- Lemon juice
Method:
- Heat a wide saute or frying pan over a medium heat.
- Slice the courgettes in half lengthways and cut a criss-cross pattern into the cut side, without cutting the whole way through. Season with salt and pepper and drizzle over 1 tablespoon of the oil.
- Place the courgettes cut side down into the pan and allow them to cook until golden brown and soft on the cut side.
- Turn the courgettes over and add a small knob of butter and a splash of water to the pan. Allow the butter to melt and baste it over the courgettes. Cover the pan and allow the courgettes to continue cooking in the butter and steam.
- Meanwhile pour the second tablespoon of oil into a bowl and mix in the Aleppo pepper, garlic and lemon zest to make a dressing.
- Chop some fresh parsley leaves and the pistachio nuts. Set them aside for garnishing later.
- Make the whipped feta by mixing 80g of the feta with the honey, yoghurt and some lemon juice. Whip or blitz with a blender until smooth. Taste and season with a little pepper, it should be salty enough from the feta and then spread the whipped feta on a plate.
- The courgettes are cooked when they are completely tender and can easily be pierced with a knife. Remove them from the pan and arrange on top of the whipped feta, cut side up.
- Pour the dressing into the pan to heat it slightly and mix it with the butter that is left in the pan.
- After a minute pour the warmed dressing over the courgettes and feta.
- Sprinkle over the remaining feta, parsley and pistachios and serve.
