Courgettes are one of our favourite summer vegetables, a form of summer squash. Called zucchini in America, they are low in calories but high in taste, and popular in French and Italian cuisine. Here are nice plant-based recipes to try. Vegan Pesto Spaghetti with Lemon & Courgettes (Delicious Magazine) is a nice summer dish for 2, made in one pan. Contains broad beans, for extra veggie goodness.
Use vegan butters with no palm oil. Keep these recipes away from pets due to toxic ingredients (garlic, onion, leeks, chives, mushrooms, nutmeg, fresh dough, green potatoes/onions).
Creamy Courgette Curry (The Veg Space) is the ideal recipe to use up a glut of leftover courgettes. The recipe contains ginger and roasted garlic, serve with fresh naan bread.
Roasted Courgette Soup (The Veg Space) is served with peas and basil, along with garlic, finished with croutons made with Italian ciabatta.
Lemon Roasted Courgettes with Herbs (The Veg Space) are really simple to make. This side dish is a great way to use up leftover courgettes, lemon and garlic.
Courgette Fritters with Lemon Cashew Cream (Crowded Kitchen) top the homemade fritters with an easy–sauce. An ideal way to use up a bumper crop of produce.