If you’ve been following along here for a while, you’ll know courgettes (or zucchini or baby marrow) are the vegetable I return to more than any other. Over the years I’ve turned them into fritters, tarts, noodles and everything in between, and this round up brings together my favourite courgette recipes in one place.
Whether you call it a courgette, a zucchini, or a baby marrow, these are the courgette recipes I keep coming back to, season after season.
Scarpaccia – Italian Courgette Tart
Scarpaccia is an Italian courgette tart I discovered by chance through an Instagram reel. A thin, crispy bake that uses the water drained from the salted courgettes to make its own batter, nothing wasted. I swapped in chickpea flour to make it gluten-free, added a few eggs for structure, and layered in parmesan and fresh herbs, tweaks that turned it into something closer to a quiche but no less delicious. It’s a forgiving recipe and a good one for using up a zucchini glut.
Zucchini and Pea Fritters with Feta and Green Goddess Dressing
These Zucchini and Pea Fritters started with an image I couldn’t stop looking at, and became a version all my own. I made it vegetarian with feta and peas swapped in for the original’s ham and halloumi cheese, keeping it herby and green through and through. The courgette fritters are endlessly adaptable: a poached egg and crispy bacon for breakfast, smoked fish for lunch, or simply as they are with a green goddess yoghurt dressing whipped up from whatever herbs are on hand. Quick to make and just as quick to disappear.
This Zucchini Labneh Tart pairs golden puff pastry with a base of homemade labneh, spiced with cumin and topped with sliced courgettes, parmesan and a scattering of dukkah for crunch and depth. It’s a Middle Eastern leaning tart that works as easily for a drinks party as it does alongside a crunchy salad on the veranda. The colours alone make it worth the making, bright green and ochre against golden pastry, the sort of dish that carries whatever season you’re in.
Baked Mücver (Turkish Courgette Fritter)
Mücver (pronounced “moojvair”) is a classic Turkish fritter made from grated courgette, herbs, feta and parmesan. Usually fried, but baked here into something closer to a frittata, healthier and far easier when you’d rather not hover over a pan of hot oil. It’s a good one for a crowd, served warm or at room temperature with a garlicky za’atar yoghurt on the side, and just as good reheated the next day.
Crispy Tofu with Zucchini Noodles and Tahini Soy Dressing
Crispy Tofu with Zucchini Noodles and Tahini Soy Dressing is a plant based dish that doesn’t skimp on flavour. Extra firm tofu pressed dry, cubed, dusted in cornflour and fried (or air-fried) until golden. Then served over zucchini noodles with my favourite tahini soy dressing that shows up across several dishes on the blog. Light, quick and no less satisfying for being vegan.
Zucchini Parmigiana is layered comfort food for cooler days. Fried courgette slices baked between a spiced tomato sauce and a parmesan, sour cream mixture then finished with mozzarella until golden and bubbling. Hearty enough as a vegetarian main, or serve it alongside roast chicken as a side. Either way, mashed potatoes, pasta or quinoa on the side will mop up all that delicious sauce.
Zucchini Labneh Naan Pizza is proof that a recipe barely needs a recipe: good naan, good labneh, and zucchini fried golden in olive oil, scattered on top with a hit of salt, pepper and chilli flakes. It’s the kind of easy, breezy summer food that swings from elegant entertaining to no-fuss vegetarian dude food. And it’s endlessly open to other toppings, soft cheeses or whatever’s on hand.
This Zucchini Pasta is a loose take on Stanley Tucci’s spaghetti alle zucchine, cooked without the fuss of frying and resting overnight. Just courgettes, garlic and olive oil, simmered slowly and mashed down until meltingly soft, then tossed with spaghetti, starchy pasta water and plenty of parmesan. Proof that a humble vegetable can carry a whole bowl of comfort food, whatever season you’re in.
Courgette and Ricotta Tzatziki Bruschetta
Courgette and Ricotta Tzatziki Bruschetta pairs griddled, smoky and charred courgette with a garlicky ricotta tzatziki and a scattering of fresh mint, all piled onto toasted ciabatta. A Gordon Ramsay recipe reworked into something even more summery, it’s as good with cocktails as it is on a platter of antipasti or opening an al fresco lunch.
Chickpea Fritters with Marinated Zucchini
Chickpea Fritters with Marinated Zucchini is a dinner party worthy reworking of panella, the classic Palermo street food usually eaten straight from a bread roll. Here, the fried chickpea flour squares are topped with courgette ribbons marinated in garlic, parsley and vinegar. The fresh acidity cutting neatly through the fritters’ fried richness. It’s a dish built from travel memory which is my most favourite kind.
Golden Courgette and Paneer Fritters
Courgette and Paneer Fritters take their golden colour and mild spice from turmeric and garam masala, with the paneer and mashed chickpeas making them substantial enough to be a meal on their own. Fresh mint and coriander keep the flavours firmly Indian, and they hold up just as well the next day, making them a good one for a packed lunch. Served with yoghurt, pickled cucumber, mango chutney and a squeeze of lime these are even better than it sounds.
Charred Courgettes with Gremolata
Charred Courgettes with Gremolata is proof that courgettes need very little to shine — halved lengthwise, seared cut-side down until deeply golden, then steamed briefly so they keep some bite. Finished with a zesty, garlicky parsley gremolata and served at room temperature, it works as a light lunch with couscous or as a vibrant side for a summer barbecue or festive table.
I hope you enjoy this collection of my favourite courgette recipes. If you’ve made it, do share it with me by tagging and following @heinstirred on Instagram. It is always a treat to see the recipes made and enjoyed.
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