I am soooooooooo late to this party folks. I mean, what’s up with that. What excuse do I have for not making (and blogging about) my very own courgetti recipe? It’s not like I did not have enough inspiration from Pinterest, Instagram and every social media platform you can think of.
If like me you are lucky to have an abundance of courgettes (zucchinis), then this roasted courgette recipe is one for you. It is quick, super easy and budget friendly way to add some spicy zesty flavour your courgettes.
This raw courgette salad with Västerbottensost and toasted almonds is fresh and different – perfect for summer days, either as part of a picnic, or for supper outside.
My rather easy lemon cardamom courgette cake will make a great summer dessert especially when served with some ice cream and summer berries.
Today is all about how to make these seriously addictive chai courgette muffins.
Introducing you all to this gorgeous summery courgette (zucchini) and quinoa lasagne all topped up with a cinnamon yoghurt béchamel sauce. Culinary masterpiece I tell ya.
I can think of nothing better than spending mornings making these skinny courgette muffins with the mini chefs. There is something to be said for getting them excited about cooking, feeding them vegetables in a lighter version of cake with reduced sugar. The muffins also freeze well and are easy to reheat for breakfast or brunch.
And this courgette soup one of my favourite things. What goes in depend on what is growing in the kitchen gardens or what is available locally. This version has spring onions, onion, and courgettes and it is spiced up by almonds and cardamom. It is fragrant and silky creamy from both the courgettes and almond milk also making it a dairy free vegan delight.