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Skinny courgette lasagne

Ingredients (Serves 4):

  • olive oil for brushing and for the dressing
  • 300 g · 11oz mix of green vegetables
  • 1 large courgette or two smaller ones about
  • 300 g · 11oz total
  • 200 g · 7oz frozen cooked spinach defrosted
  • 100 g · 3½ oz soft goat’s cheese
  • 2 tbsp crème fraîche
  • 2 cloves garlic peeled and crushed
  • ½ tsp grated nutmeg
  • sea salt and black pepper
  • juice of 1 lemon
  • 2 tbsp chopped mint
    Skinny courgette lasagne

    Skinny courgette lasagne


  1. Select a baking tray with shallow sides and grease it lightly. Alternatively, you can use a greased loaf tin measuring about 22cm x 12cm x 6cm (8½ in x 4¾ in x 2½ in). Have the blanched green vegetables ready. Using a mandoline or swivel vegetable peeler, thinly slice the courgette lengthways into even ribbons. Squeeze off excess water from the spinach. Beat the spinach with the cheese, crème fraîche, garlic, nutmeg and seasoning.
  2. Preheat the oven to 190C/170C fan/gas 5. Lay about 4 slices of courgette lengthways, overlapping slightly, to make a rectangle on the baking sheet (or in the loaf tin). Spread a quarter of the goat’s cheese mixture on top. Cover this with half the vegetables and top with a quarter more of the cheese mixture. Arrange more overlapping slices of courgette on top. Repeat the layers, ending with courgettes. Brush the top with olive oil and season. Bake for 20-25 minutes or until heated through and just beginning to turn golden on the top.
  3. Combine 4 tbsp olive oil with the lemon juice and mint. Steadying the top of the lasagne with your fingers, cut into thick slices using a serrated knife. If made in a loaf tin, allow to cool slightly before slicing or carefully turning out. Serve with the minty lemon dressing.


Pea and courgette soup with cheese straws. Try this simple, delicious and nutritious homemade vegetable soup for the chilliest autumn days.

INGREDIENTS (4 serves)

2 tbsp butter

1 onion, finely diced

3 medium courgettes

Finely grated zest and juice of ½ a lemon

300 g (10½oz) peas

1 .2 litres (2 pints) hot vegetable stock

A small handful of mint leaves

6 tbsp single cream

For the Cheddar straws

350 g (12 oz) pack ready-rolled puff pastry

6 tbsp finely grated Cheddar cheese

2 tsp smoked paprika


Pea and courgette soup with cheese straws

Pea and courgette soup with cheese straws


Preheat the oven to 200°C/fan 180°C/gas 6. Warm a large pan over a medium heat. Add the butter and onion and fry for 10 minutes. Grate the courgettes and place 4 tbsp in a bowl with the lemon zest and juice. Set aside. In a pan, stir-fry the peas and remaining courgettes for 2-3 minutes. Add stock and onion and bring to boil. Cook for 10-12 minutes and remove from heat. Shred the mint leaves and add to the pan with the cream. Blend until smooth and season. Return to the heat. Unroll the pastry, scatter over half the cheese and paprika, then fold in half. On a floured surface, roll to the thickness of a coin. Cut 1cm (½in) strips, then twist these 3-4 times. Lay on a baking sheet, scatter the remaining cheese and paprika over and bake for 12 minutes. Ladle the soup into bowls with the courgettes. Serve with the cheese straws.