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Tag: courgette

cheesy courgette fritters

Cheesy Courgette Fritters

I spotted this recipe a few years ago from some veggie cook book, and it has stayed in our menu ever since. The original recipe only used courgettes, but I’ve added onion and mushrooms for some extra texture, as courgettes alone are quite watery and not very filling. The original recipe also suggested cooking the fritters on a frying pan, but it makes them very greasy and the kitchen very smoky, so I cook them in the oven instead, which is also quicker as you don’t need to stand there flipping them.


  • 1 large courgette
  • 3 mushrooms
  • 1 onion
  • 100g hard cheese such as cheddar or emmenthal
  • 4 tbsp flour
  • 2 eggs
  • Salt & pepper
  • Freshly chopped herbs (coriander, basil, parsley)


First slice all the vegetables into little sticks. I got this rather retro piece of equipment to do my slicing – the japanese mandolin. At first I wasn’t sure it was a good idea, as we have a big table top mixer that has a slicer attachment. Well, this has proven to be a really handy little device as it doesn’t take a lot of effort to whip out or wash clean, unlike the table top machine, which is mostly collecting dust in the cupboard. The mandolin has several blades for different shapes and sizes and costs under £10. So well worth the investment.

cheesy courgette fritters

Right, all the veg has been turned into cute little sticks. Add flour, eggs, herbs and seasoning and mix well.

cheesy courgette fritters

Shape little patties on a baking tray and bake in the oven on low temperature, around 160C was good for a fan oven. A regular oven without a fan will probably do at 175C or so. The temperature needs to stay low to allow the patties to firm up and cook properly without getting too brown on the surface. 25-30 minutes did the trick for me.

cheesy courgette fritters

Served with root vegetable mash.


Stuffed Courgettes

This is one of my favourite veggie recipes, although it can easily be beefed up for the ones that have a taste for something meatier. It looks a bit more involved than it actually is with all the hollowing of the courgettes, but since the courgettes cook so quickly, this is not a big slave-job in the kitchen. This recipe is for 2 people, but can easily to be reduced or expanded to your needs.


  • 2 large courgettes
  • Avocado Oil
  • 3 chunky cloves of garlic
  • 2-3 tomatoes
  • 1 red onion
  • Seasoning
  • Grated cheese
Additional ingredients, if you like:
  • Mushrooms
  • Bacon
  • Minced meat or Quorn


Split the courgettes and brush with avocado oil. You can use any oil of course, but I find avocado oil really brings out the flavours in vegetables. Stick the courgettes in the oven at about 180 C.


While the courgettes are cooking, chop the garlic, onions and tomatoes and fry them in the pan. If you use mushrooms, bacon or mince add it here. You might want to use a little less tomato to fit everything in. By the time you’re done, the courgettes have probably softened enough so that you can spoon out the middle bits of them. Put the courgettes on the side to wait for stuffing. Chop the courgette that you’ve just spooned out and mix with the stuffing. Season with salt and pepper.


Spoon the stuffing into the courgettes and top with grated cheese. Pop the courgettes back in the oven until the cheese has melted and got a bit of colour. That’s about 10minutes or so.


The courgettes are delicious with mash. I served them with some raw pesto pasta.

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