If you’ve got a courgette plant growing in your garden right now, you might (like us) have gotten a bit overwhelmed with your surprisingly large vegetable harvest. This is our third year of growing courgettes, and we are still amazed by how huge the plants become (garden take over!) and also how many courgettes one plant will yield. It’s been a bit of a courgette over load these last few weeks – and I’ve been determined to use every one of them. My favourite way to cook them is simply to slice them thickly, sprinkle with rock salt & pepper and roast in a hot oven. But there’s been a few other good dishes that we’ve made, so I wanted to share them with you.




Hands down one of the best cakes I have ever eaten. From Nigella Lawson’s Domestic Goddess cookbook. But also linked on this blog here.



Basically these are buckwheat noodles, cooked and thrown together with strips of raw vegetables (mostly courgettes in this case) & dressed with sesame oil, mirin, fresh mint, pomegranate seeds, salt and pepper.



Traditionally these Vietnamese pickled vegetables are made with daikon radish. I used carrots, courgettes and pink radish – following Diane’s easy recipe here.



I made a very messy (and stressy) home made dumpling mix for these, but I think  I would recommend using shop bought wonton wrappers to save time. For the filling, I fried off finely diced courgettes with equal quantities of diced potato, adding spices from the cupboard (chilli flakes, ground coriander, whole cumin & garam masala). Once the veggies are well cooked (you might want to add water), use the mix to fill your wrappers, pressing down with a fork to seal. Then either steam or shallow fry your dumplings to finish.


On subject – a little courgette flashback to our first ever plant here [omi’s chunky baby legs!] and a seriously good chocolate courgette cake here. 

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