Want to know how to cook courgettes without any fancy cooking appliances? If you've got a spiralizer – great – spiralize away and then either quickly boil or fry (we're talking one minute) your spiralized courgette for a delicious alternative to pasta.
No spiralizer? No worries. You don't need one to enjoy courgettes. All you need is a frying pan or oven baking tray and a bit of olive oil. Well, also a knife or grater. Read on for our courgetti-esque secrets...
We have some yummy courgette recipes for you to try, if you're looking to make the most of this versatile veg.
How to cook courgette: fry it
If you're frying your courgettes, you'll need to slice them, with each slice needing to be about the thickness of a pound coin. Any thinner and they'll burn, any thicker and they might not cook well. Warm a few tablespoons of olive oil in a frying pan, season your courgettes well (they like a lot of salt), and fry for about four minutes on each side. Make sure the slices are well spaces out and not on top of each other.
Top tip: avoid covering the pan with a lid, as this will cause condensation, and the courgettes will become too wet.
How to cook courgette: in the oven
Baking is always the healthiest way to cook your vegetables, and courgettes are baked in much the same way as any other vegetables. Chop them up into wedges in the same way you would carrots: cut in half, then quarter them lengthways. Season the wedges well and place onto a lined baking tray skin side up. Drizzle liberally with olive oil. Bake on gas mark 6 for 20-25 minutes, or until golden.
How to cook courgettes: barbecue it
The perfect addition to a veggie skewer, barbecuing your courgettes is another option that you're likely to enjoy during the summer months. Simply load onto skewers, brush with olive oil and season with salt and pepper. Then, place on the barbecue for ten to fifteen minutes, turning mid-way through, for a tasty finish.
A brilliant alternative to hash browns and a tasty brunch option, a courgette fritter is basically seasoned, grated courgette dipped in egg and flour and fried in oil. That's it! All you need for success with your fritters is getting as much moisture our of the courgette as possible. Do this by squeezing the moisture out with paper towels; you might need to replace them with a fresh batch to absorb it all.
Then, season your grated courgette with plenty of salt and mix with a couple beaten eggs. Shape and coat in all-purpose flour. Fry for two-three minutes on each side on medium heat, until golden. Serve on their own, with goat's cheese, fish, or anything else you fancy.