Here’s a step-by-step guide on how to cook courgettes perfectly every time. If you have avoided cooking courgettes for whatever reason, fear not! I am here to show you how to easily cook delicious, tender, and never soggy courgettes. Let’s be honest: nobody loves a squishy, bland courgette.
![](https://justsimplerecipes.co.uk/wp-content/uploads/2024/05/how-to-cook-courgettes-5-1024x1024.jpeg)
ourgettes are versatile, low in calories, and rich in vitamins A and C, and they are pretty easy to cook once you know how. Let’s dive in!
You are not alone if you’ve had previous aversions to cooking these timid veggies. But do not worry; I am here to show you how easy to cook courgettes are!
Take a peek at another one of my easy (and ultra delicious) recipes for simple broccoli or leek soup.
Why My Method For How To Cook Courgettes Works
Here’s how to cook courgettes that won’t have your family running for the hills!
- Cheap and cheerful: Courgettes are an inexpensive vegetable at the best of times, but you should certainly check for any specials at the local supermarket. Healthy AND affordable, who could resist?
- Easy peasy to prepare: Once you get the hang of it, cooking these veggies is a breeze!
- Super nutritious: Not only are courgettes packed with vitamins, but are low-carb too. This makes them a great side dish for everyone, including those managing health conditions like diabetes.
- Goes with everything: This is an excellent side dish that goes perfectly with loads of mains, including meat and pasta dishes.
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Easy to Cook courgettes Ingredients and Substitutions
It is worthwhile remembering that a little extra care in removing as much water as possible during the cooking process will go a long way.
The star of this dish is the humble courgette. With just a few supporting ingredients. Substitutions for the actual courgette aren’t recommended here.
- Courgettes: Choose plump, bright-looking courgettes for this “how to cook courgettes” guide. Avoid any with blemishes or bruises. Yellow, green or striped courgettes are all great.
- Shallots: These sweet alternatives to onions add a mild flavour that enhances the dish without overpowering it. Regular white or red onions are fine, too, as an alternative.
- Garlic: This elevates the dish’s flavour with delicious, aromatic smells and tastes.
- Dried oregano: Brings a warm, earthy flavour that compliments the courgettes. Swap it with an Italian blend as an alternative. Fresh oregano is excellent, too; it’s not quite as potent, so keep that in mind.
- Lemon (zest): Lemon brings a fresh, zesty brightness to the dish. It is simple and affordable, and it is a great addition.
Top Tips For Easy to Cook Courgettes
- A colander is a must: Courgettes are naturally exceptionally “watery” vegetables. To remove excessive liquids before frying, drain them in a colander. Using salt will speed up this process.
- Pat dry: Patting the courgettes with a kitchen towel will help remove the water. This ensures their crispy, golden look after frying.
- Less (salt) is more: Be mindful of oversalting during cooking because salt is added in the preparation stage. Taste testing is handy at this point, and salt only as needed.
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Make Ahead and Storage Instructions
Courgettes are best enjoyed immediately as they tend to lose their texture and tender crunch as leftovers.
To save time, prepare them by chopping and draining them and then keep them in an airtight container in the fridge for up to a day.
When ready to cook, remove them from the fridge, re-drain any excess liquid, pat dry, and fry. Serve immediately and enjoy!
Sauteed courgettes - How to cook courgettes
![Sauteed courgettes - How to cook courgettes](https://justsimplerecipes.co.uk/wp-content/uploads/2024/05/how-to-cook-courgettes-5-735x735.jpeg)
Here’s a step-by-step guide on how to cook courgettes perfectly every time. If you have avoided cooking courgettes for whatever reason, fear not! I am here to show you how to easily cook delicious, tender, and never soggy courgettes. Let’s be honest: nobody loves a squishy, bland courgette.
Ingredients
- 2 medium courgettes
- 1 shallot
- 3-4 garlic cloves
- splash of olive oil
- 1/2 tsp dried parsley
- 1/2 tsp dried oregano
- 1 lemon - zest and 1 tsp of lemon juice
- Salt, black pepper to taste. - in this dish less salt is better, or it can be easily oversalted.
Instructions
- Wash and thinly slice zucchini. No need to peel. First, put zucchini into a bowl, mix in salt. Then, transfer salted zucchini into colander and place colander over the bowl. Let zucchini drain its juices for about 15-20 minutes. To speed up the process, you can gently squeeze the liquids out of zucchini.
- Peel and thinly chop the shallot, peel and mince the garlic cloves. Heat oil in large skillet and sauté shallots for 2 minutes on medium heat, add garlic and cook for another 2 minutes, stirring.
- Meanwhile, remove the zucchini slices from colander, place on paper tower and pat dry very well.
- Increase heat to medium high and add zucchini, sprinkle with lemon zest, and keep cooking for 10 minutes. Stir occasionally and don’t let zucchini slices to burn. We need a nice golden touch on zucchini sides.
- After, stir in lemon juice, add dried parsley and oregano, season with freshly ground black pepper, mix all veggies well. Transfer to a serving dish and serve straight away. Enjoy your greens!
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