One word: spiralise – it changes everything! Still here? Okay, there’s more – slice a courgette in half lengthways and gouge out half of the soft green insides, then remove the top and bottom to make little boats. Fill those little boats with almost any mashed up mix of cooked meats (bacon, chicken, turkey, lamb), cooked whole grains (rice, quinoa, couscous) or breadcrumbs, a grated hard cheese such as cheddar - or you can use feta - plus little bits of sweetcorn, tomato, peppers or mushrooms. Add salt, pepper and some mixed dried herbs. Fill those boats up and roast in a tin in a pre-heated oven at 200C/180C fan/Gas 6 for about 20-30 mins, or until the courgettes are soft. What you’ve got now is a cheese-fuelled super green flavour rocket – destination: your mouth. Watch out, it will be hot!!! Courgettes contain vitamin A, C and K and minerals including manganese, potassium and magnesium. Vitamins A and C support our vision and immune system and vitamin K and manganese are important for bone health. To store courgettes, just leave whole and dry and keep in the fridge for up to a week.
At Its Best: June - September