Ben Tish shares two versatile recipes for cooking with courgettes, perfect for summer's bounty. The first is a crispy fritter, ideal as a snack or side. The second highlights slow-cooking to bring out the vegetable's sweetness and tenderness.
Courgette Fritters Grate courgettes, squeeze out excess moisture, then mix with flour, eggs, and herbs. Fry in batches until golden. Serve with a dollop of yogurt or a squeeze of lemon.
Slow-Cooked Courgettes Slice courgettes thickly and cook gently in olive oil with garlic, tomatoes, and herbs until they collapse into a soft, jammy consistency. This works well as a side or a base for pasta or grilled meats.
Both recipes celebrate the humble courgette and are flexible for home cooks to adapt with whatever is on hand.