1
Press the grated courgette in a sieve to remove any excess moisture.
2
Hummus and thin peelings of courgette is a really delicious topping too.
3
Following the spiraliser instructions or julienne peeler, spiralise the courgette into strips.
4
Set aside the courgette flesh -you should have roughly 370g.
5
Add the chopped tomatoes, beans, potatoes, and courgette and stir through.
6
Pour the mix into the dish, making sure the courgette is evenly dispersed.
7
Feel free, however, to swap it for another vegetable, such as aubergine or courgette.
8
If you want something lighter, try the courgette flowers stuffed with bread and boraggine.
9
Take each courgette flower and trim away any excess stem.
10
You can even roast a courgette like an autumn squash.
11
It's teaching her really good life skills. A courgette grown at Hartlepool Team 34's allotment.
12
This is the moment when the modern zucchini (courgette) is born.
13
Add the tomatoes, courgette and the drained aubergine, cooking until it forms a light stew.
14
Well watered and fed courgette plants can become enormous.
15
Arrange the courgette slices on top of the cream down the middle of the tart.
16
When it's soft, add the fennel, courgette and celery.