Courgettes
As we get into the summer months, we look to shift our culinary focus towards the lighter, fresher ingredients in our arsenal. The rising temperatures allow us to reunite with our back garden barbeques and aperitivos, but to also explore what the summer has to offer in terms of seasonal veg.
Perhaps overlooked due to its subtlety in flavour, the humble courgette is a fantastic summer staple to enjoy over its peak months of June to October. Its availability and versatility make it a great choice for the warmer weather, and it has much to offer in terms of variety. Here we hope to present you with a case for courgettes, in hopes of inspiring you to lean towards eating more seasonally and possibly finding a new favourite ingredient in the process.
Here are a few popular flavour pairings and dishes to inspire your tastebuds this summer…
The magical alchemy between the slight grassy, bitter notes of the courgette and various dairy products is widely recognised. Chefs and home-cooks alike delight in the complementary flavours that cheeses like parmesan and feta add to courgette dishes. Yoghurts and labnehs also work well for a refreshing creaminess without the dominating salinity of the cheeses above.
Depending on the ‘feel’ that you aim to create with your courgette, there are several avenues you can ventures down. For lighter, perhaps more refreshing summery dishes, you can opt for pairing your courgettes with lemon, and a variety of Mediterranean herbs, including basil, mint, thyme, oregano and rosemary. Raw or al dente courgette flourishes with these flavours.
If you are looking to add a hearty and warming touch to your courgette, the earthy spices of North Africa and the Middle East lend themselves well to the smoker, more caramelised flavours of a roasted or grilled courgette. Cumin, harissa, chilli flakes, and blends like ras el hanout are but some options to explore.
Much like its cousin the cucumber, courgettes also work fantastically with sesame, whether that be with tahini, oil or seeds. Much can be learned about the versatility of an ingredient by exploring how different continents and cultures prepare and consume them.
Focusing now on preparation, rather than flavour (although the two undoubtedly overlap), the courgette can be both the star of the show, yet also a fantastic accompanying ingredient to many dishes. It can be served raw or cooked, and can be grated, spiralised into courgetti, ribboned, sliced or grilled, resulting in refreshing dishes with a pleasant bite in the mouth.
In the summer months, you may opt for the lighter courgette dishes: like salads and pastas, rather than warmer and longer cooked alternatives, where it is often blended into soups, roasted, or added to stews. Italy's ‘spaghetti alla nerano’, and Spain's ‘calabacín al ajillo’ are great examples of traditional dishes championing the courgette with fresh, simple flavours. These are simply a few ideas for you to consider on your road to becoming a courgette lover.
Lastly, it must be acknowledged that the courgette does not remain a solely savoury ingredient. It can add a fantastic moisture and texture to breads, brownies and cakes, with the added nutritional benefits making it a match made in heaven.
Hopefully this brief love letter to the versatility of the courgette encourages you to do more than simply chuck them in the roasting tray (although we agree that is fantastic). Perhaps it might even inspire you to plant your own and add a new classic to your culinary repertoire.
-Eve Faulkner.