Courgettes, also known as zucchinis, belong to the same family as cucumbers, squashes, and melons. They are incredibly versatile and are most delicious and affordable between the months of June and September. When using courgettes, opt for smaller and firmer ones for salads, marinades, or grilling. Larger courgettes are best used for roasting, frying, or braising. If you have the space to grow your own courgettes, you’ll discover how abundant they can be. If you’re like me, you’ll always be on the lookout for new and creative ways to use them, just like the recipe I’m sharing today.
Slow-Cooked Garlic Courgettes with Bulgur Pilaf
Slow cooking brings out the rich flavors of courgettes, and once you’ve mastered the technique, there are endless variations you can try. My friend, the amazing chef Laura Jackson, who co-owns the charming canal-side Towpath cafe in east London, prepares a delicious stew with braised courgettes, white beans, and saffron, served with minty creme fraiche. The pilaf in this recipe is loosely based on a recipe from one of the beautiful Moro cookbooks that I’ve been using for years. I like to serve this dish with a side of seasoned yogurt.
Preparation time: 15 minutes
Cooking time: 1 hour 15 minutes
Serves: 4
Ingredients:
– 3 tablespoons of light olive oil
– 30g of butter
– 4 courgettes (approximately 500g), washed, trimmed, and cut into 1cm-thick slices (if the courgettes are large, cut them in half lengthwise first)
– Sea salt and black pepper
– 3 garlic cloves, peeled and crushed or finely grated
– A few soft herb leaves, such as mint, basil, or oregano (optional)
– Seasoned yogurt, for serving (optional)
For the Bulgur Pilaf:
– 20g of butter
– 2 tablespoons of light olive oil
– 4 spring onions, lightly trimmed and sliced
– 1 teaspoon of chili flakes
– 200g of bulgur wheat
– 300ml of vegetable stock
– A squeeze of lemon
– A small handful of parsley, roughly chopped
Instructions:
1. In a large pan with a lid, heat the light olive oil and butter. Add the courgettes and a generous amount of salt. Allow the courgettes to come up to a good heat, shaking the pan occasionally. When they start sizzling, reduce the heat, add the garlic, cover the pan, and let the courgettes cook gently for 20-30 minutes, or until they are soft and collapsing. Check on them occasionally, stirring and squishing them.
2. Remove the lid, increase the heat slightly, and cook to reduce the liquid in the pan until you achieve a thick, spoonable consistency. Season to taste, cover the pan again, and keep the courgettes on a very low heat while preparing the pilaf.
3. To make the pilaf, melt the butter and olive oil in a medium heat pan. Add the spring onions and chili flakes, and cook for five minutes until softened, stirring regularly. Add the bulgur wheat and a generous pinch of salt, stirring to coat. Pour in the vegetable stock and bring to a simmer. Cover the pan and let it simmer for five minutes. Stir thoroughly to ensure nothing sticks to the bottom of the pan. Reduce the heat to low, cover, and cook for another five minutes. Stir in the lemon juice and parsley, season to taste, and remove from heat. Let it rest for five minutes.
4. Stir in the soft herbs into the cooked courgettes. Spoon the pilaf onto warmed plates, top with the courgettes, and serve with seasoned yogurt if desired.
Courgette-Stuffed Bread
These simple breads can be cooked in a frying pan or in the oven. I prefer baking them so I can attend to other tasks while they’re cooking. They are perfect when served with a salad and chutney to complement the cheesy goodness.
Preparation time: 10 minutes
Steeping time: 1 hour
Cooking time: 50 minutes
Serves: 4
Ingredients:
– 2 large courgettes, trimmed and coarsely grated (approximately 380g)
– 1 large red onion, peeled and finely sliced
– Sea salt and black pepper
– Approximately 150g of yogurt
– 360g of self-raising flour, plus extra for dusting
– 2 garlic cloves, peeled and crushed or finely grated
– 1 fresh red chili, deseeded and finely diced (optional)
– 150g of hard cheese, coarsely grated
– 1 tablespoon of light olive oil
Instructions:
1. Place the courgettes and onion in a bowl, add a pinch of salt, and mix them together. Set a colander over another bowl and transfer the courgette mixture into it. Press down to squeeze out some of the liquid. Cover the courgettes with a clean cloth and place weights on top, allowing them to drip away for an hour. The liquid will be used later in the flatbreads.
2. Measure the liquid in the bowl and add water to make it approximately 200ml. Stir in the yogurt and set aside.
3. Place the flour in a bowl and make a well in the center. Pour most of the courgette liquid and yogurt mixture into the well. Use your hands to work the mixture until it forms a shaggy dough. If needed, add the remaining liquid. Transfer the dough onto a lightly floured surface and knead until smooth. Divide the dough into four and shape them into balls.
4. Preheat the oven to 230C (210C fan)/450F/gas 8. Place two large baking trays in the oven to heat. Combine the grated courgette mixture with garlic, chili (if using), and grated cheese. Season to taste.
5. Roll out one ball of dough on a floured surface into a 1cm-thick circle. Spoon a quarter of the courgette mixture into the center. Gather the edges and bring them up and over the filling to cover it completely. Pinch around the edges to seal well. Flour the surface and your hands, and flatten each bread into a 2.5cm-deep disc. Don’t worry about small holes or a little seepage, as the top will be thinner than the bottom.
6. Drizzle olive oil onto the heated baking sheets and place two breads on each tray. Drizzle additional oil on top of each bread. Bake for about 25-30 minutes until golden.
7. Rosie Sykes is a chef and food writer. Her upcoming book, “Every Last Bite: 70 Recipes to Save Time, Money, and Resources,” will be published by Quadrille next year.
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