What’s in Season in July?
It’s all about courgettes in July! You can do almost anything with this wonderful vegetable: fry, grill, bake, steam or simply eat raw in thin julienne strips.
Here at Hackett’s Bistro in Witney, we have selected top 10 courgette recipes, which you can try throughout the season – all delicious and very easy to make. Our favourites are spicy courgette chips and wrapped cod!
Let us know how do you like your courgette and share your favourite recipe on our Facebook page. We are always looking for inspiration for our daily special boards!
Happy cooking!
1. Courgette Crostini
Create a healthy and easy appetizer by broiling thick zucchini rounds until slightly tender. Sprinkle with pinches of salt and freshly ground pepper. Top each round with a small dollop of light ricotta and sprinkle with nutmeg. Serve immediately
2. Courgette Ribbons with Chilli and Crab
Peel a courgette into ribbons. Season, drizzle with olive oil and a squeeze of lemon. Add chopped red chilli and fresh crabmeat.
3. Grilled Courgette Ratatouille
Grill ratatouille vegetables, such as courgette, eggplant, tomatoes and peppers. When cool enough to handle, coarsely chop. Toss with fresh lemon juice, extra-virgin olive oil, chopped fresh oregano, salt and pepper. Boost the protein by adding navy beans or top with cheese such as goat or feta. Great served warm or at room temperature.
4. Cheddar Frittata
Pre heat the oven to 180oC / gas mark 4. Whisk 4 eggs; fold in grated courgette and plenty of grated cheddar. Add a pinch of cayenne pepper; bake for 15-20 mins, until it is cooked through.
5. Wrapped Cod
Pre heat the oven to 180oC / gas mark 4. Peel a courgette into ribbons. Season a boneless, skinless cod loin and sprinkle with chopped basil, wrap the courgette around the fish. Place in an oiled baking tray, roast with cherry tomatoes for 25 minutes.
6. Spicy Courgette Chips
Slice a courgette into 6 cm x 1 cm fingers; soak in milk. Season some fine polenta with salt, pepper and paprika; roll the fingers in it. Heat some olive oil in a frying pan. Cook until golden.
7. Courgette Carpaccio
Create an impressive appetizer by slicing zucchini into thin rounds. Whisk 1/4 cup (50 mL) white-wine vinegar with 1 small dollop of honey and a sprinkle of salt and pepper. Slowly whisk in 1/4 cup (50 mL) extra-virgin olive oil. Drizzle zucchini with just enough vinaigrette to lightly coat. Let stand for 15 minutes before serving to allow flavours to infuse. Top with shaved asiago cheese. Serve at room temperature.
8. Courgettes with Goat’s Cheese
Grate a whole courgette. Toss in oil and seasoning. Crumble ash-coated goats cheese over. Add chopped, toasted pecans and serve.
9. Minted Kebabs
Cut a courgette into cubes. Marinate in chopped fresh mint, lemon zest and juice, olive oil, salt and pepper for 30 mins. Skewer with hunks of halloumi. Grill on each side briefly.
10. Grilled Zucchini Parmesan
Layer thick slices of grilled zucchini with warm tomato sauce, basil leaves and grated Parmesan for a delicious meatless main course.
Helen manages Hackett's to Go and is Dave's right hand in all aspects of Hackett's from franchises to staff. Hackett's to Go is a sandwich deli under the Hackett's brand and offers the same quality foods and drinks as take away catering to the busy local and also offering business catering. 
