- Dish type
- Side dish
- Vegetable side dishes
- Courgette side dishes
Slices of courgette are topped with garlic-herb butter and topped with Parmesan cheese, then cooked on the bbq until the cheese has melted.
5 people made this
- 3 courgettes
- 3 tablespoons butter, softened
- 2 cloves garlic, minced
- 1 tablespoon fresh chopped parsley
- 40g freshly grated Parmesan cheese
MethodPrep:12min ›Cook:8min ›Ready in:20min
- Preheat an outdoor barbecue for medium-high heat; lightly oil the grilling grate.
- Cut the courgettes in half crosswise, then slice each half into 3 slices lengthwise, making 6 slices per courgette.
- Mix the butter, garlic and parsley in a bowl; spread the mixture on both sides of each courgette slice. Sprinkle one side of each slice with Parmesan cheese, and place the slices, cheese side up, crosswise on the preheated barbecue grate to keep them from falling through.
- Cook the courgette slices until cooked through, the cheese has melted and the slices are showing some char-grilled marks, about 8 minutes.
Parmesan cheese is not truly vegetarian, as it contains animal rennet. To make this dish 100% vegetarian, omit the cheese or find a suitable vegetarian substitute made without animal rennet. In supermarkets look for the 'parmesan style hard cheeses' which are suitable for vegetarians.
Reviews & ratingsAverage global rating:(368)
Reviews in English (222)
This is a great way to grill zucchini. We've always added a little olive oil to the butter, garlic, parsley mixture. I just cut the zucchini in half and lightly score it then rub the butter mixture into it and grill. The grill marks come out nice. After it's off the grill sprinkle with parmesan and let it melt. If you put parmesan on during grilling it gets messy and may burn. If you want to avoid all that just put it all in a foil packet.-11 Aug 2009
This was soooo yummy!!! I cooked in the oven under broil and it turned out great but I had to add a little salt which made it perfect! It was hard to do the butter on the bottom skin side of slices - next time I think I'll just spray my sheet with non-stick and put the butter and cheese on one side. Ty for such a great dish!-16 Aug 2009
These were fantastic! Admittedly, I didn't really measure anything, just eyeballed it, as we are camping and I'm kinda lazy! I mixed everything, brushed it on the zucchini spears, and slapped them on the grill (ok, Mr. LTH did the last part). They were simple & delightful. These will def be on the menu frequently at the LTH house. TY, angie, for an awesome side dish!!! (Photo on the way)-12 Aug 2009
CLUB MEXICANA’S BBQ PULLED JACKFRUIT
Pulled jackfruit is the vegan.
Vegan Chilli Vegetable Pizza
These chilli pizzas are a.
Brazilian Grilled Pineapple [Vegan]
Credit to SoccerNut @ allrecipes.com
VEGAN Tofu Vegetable Kebabs with.
After reading this tofu kebab.
Simple Vegan Potato Salad
Creamy, vegan potato salad made.
These are just a few of the many recipes for cooking on a barbecue, there is so much more than just a sausage or burger to explore. Remember if you need to buy click on the link below . Happy BBQ-ing .
© 2017 Rectella International.
| Bar-Be-Quick | The home of the "original" disposable barbecue. since 1986. | Call +44 (0)1282 478200 | Rectella International Ltd Bancroft Road Burnley Lancs BB10 2TP.
- 6 courgettes, ends trimmed, cut into long strips
- 1-2 tbsp extra virgin olive oil, plus extra for dressing
- 1 fresh red chilli, seeded, finely chopped (or 5 tsp dried chilli flakes)
- sea salt and freshly ground black pepper
- ½ lemon, juice only
- handful fresh mint, roughly chopped
- handful fresh basil, roughly chopped
Toss the courgette strips in a bowl with the olive oil (just enough to coat the courgette), chilli, sea salt and freshly ground black pepper.
Heat a ridged grill pan until smoking hot and griddle the courgettes in batches, about four minutes per side, being careful not to crowd the grill pan. They should be tender, but with a crunch to them in the middle. If the strips are not quite cooked, leave them on the grill pan for longer, but watch the heat as you don't want them to burn. Don't be tempted to move the courgette while it is cooking or you won't get the chargrill marks across the flesh. Drain on kitchen paper.
Toss the griddled courgettes in the lemon juice, mint, basil and a good slug of your best extra virgin olive oil.
Perfect recipes with globe courgettesglobe courgettes thumb.jpg
Melanie says: ‘Sublimely healthy, courgettes may boost vision and memory, lower blood pressure and fight cancer, so it only seems right to team them with quinoa. Although quinoa looks like a grain, it is, in fact, a protein-rich seed that contains all nine essential amino acids and other nutrients, which make this recipe deliciously virtuous.’
‘A member of the cucurbita (cucumber) family, the courgette is a real kitchen-garden beauty thanks to its diverse range of shapes, colours and sizes. I find it hard to resist globe courgettes, either the ‘brice’ or ‘eight ball’ varieties. They work so well for filling or slicing into rounds and, as there’s a certain amount of uniformity to them, they will all cook in the same time.’
Globe courgettes Provençal
250g quinoa (white, red or black)
6 globe courgettes
2 rashers unsmoked bacon cut into
20ml olive oil
1 red onion, chopped
2 cloves garlic, crushed
1 small aubergine, diced and salted
1 red pepper, diced
100ml white wine
25g Manchego, grated
25g Cheddar, grated
Handful shredded basil and chopped
Cook the quinoa in double its volume of water and simmer for about 20 minutes, by which time, the tiny seeds should be fluffy.
Preheat the oven to 180°C/350°F/gas mark 4.
Slice the tops off the globe courgettes and scoop out the flesh, reserving it for use later, and stand the courgettes in an ovenproof dish, before preparing the other vegetables.
In a heavy-based pan and over a medium heat, fry the bacon in olive oil and then add the onion, cooking it until it’s translucent, followed by the garlic, courgette flesh, aubergine and red pepper.
Cook for about five minutes, stirring to ensure even cooking.
Add the cooked quinoa to the pan and pour the white wine over it, and continue to cook until it’s absorbed, for about three minutes.
Remove the pan from the heat and stir the grated cheese, herbs and seasoning through the mixture. Spoon it into the globe courgettes and replace the lids. Brush the outside of the courgettes with olive oil and sprinkle them with sea salt and place in the oven for about 30 minutes.
Serve with a leafy salad for a healthy and light lunch or starter, or simply as a vegetable dish with fish or meat
MORE COURGETTE RECIPES
Globe-courgette, tomato and mozzarella towers
Cut the globe courgette into discs, coat in olive oil and cook on a griddle. Using slices of tomato and mozarella, assemble the towers by brushing each layer with pesto and then stacking one layer on top of the other, ending with the top of the tomato. Serve with a few salad leaves and a light vinaigrette dressing.
Griddle olive-oil-coated courgette slices and serve tossed with walnuts, chilli flakes, basil, lemon zest and Parmesan shavings. Make a dressing from walnut oil, lemon juice and seasoning and serve with barbecued meat.
Chilled globe-courgette soup
Oven-cook hollowed-out courgettes (with lids) for 25 minutes.
Use the flesh, peas (include peeled new potatoes if you like), an onion and vegetable stock to make soup. Then, purée, add cream and season. Serve the soup chilled, inside the globe courgettes and topped with a pea shoot for a dinner-party amuse bouche.
Nathan Outlaw’s barbecued sardines with parsley, roast garlic and lemon butter
Barbecued sardines with parsley, roast garlic and lemon butter. Photograph: David Loftus
When the sun is out and the barbecue lit, the first thing I want to eat is sardines. The smell of them cooking over coals is fantastic. If you don’t fancy butter, make the same recipe but use olive oil. It will work just as well.
sardines 20, de-scaled, gutted and butterflied
olive oil to drizzle
sea salt and freshly ground black pepper
lemons 1-2, cut into wedges, to serve
For the flavoured butter
garlic 8 cloves, skin on
unsalted butter 250g, softened
curly parsley 3 tbsp, chopped
shallots 2, peeled and finely chopped
lemon 1, finely grated zest and juice
To make the butter, heat your oven to 180C/gas mark 4. Lay a piece of foil on your work surface and sprinkle with 1 tsp salt. Place the garlic cloves on the foil and drizzle with oil. Wrap the foil over the garlic and seal to form a parcel. Place on a baking tray and bake in the oven for 25-30 minutes depending on the size of the garlic cloves. To check if they are done, open up the parcel and gently give them a squeeze they should be soft. Once cooked, remove from the foil and allow to cool.
Put the butter, chopped parsley, shallots and lemon zest and juice into a bowl and mix well. Squeeze the garlic out of the skins onto a board and chop it through. Add the garlic to the butter and season with salt and pepper. Mix until thoroughly combined. Now either place in the fridge to use later or put to one side while you cook the sardines.
Light your barbecue around 30 minutes before you are planning to start cooking.
To cook the sardines, season them with salt and pepper and brush with a little olive oil. Place skin-side down on the barbecue grid and cook for 3 minutes don’t be tempted to move them now or you may tear the skin (which is protecting the fish). Carefully turn the sardines over and place them on a baking tray. Once you have all the sardines on the tray, place it on the barbecue grid for 1 minute to finish cooking.
Once cooked, remove the sardines from the tray onto a platter so that everyone can help themselves. You can eat the sardines straight away or let them cool and eat them cold. Whichever way you choose, you’ll need to heat the butter until it is hot and melted and pour it over them before serving.
Serve with lemon wedges for squeezing and chunks of bread to mop up the delicious juices.
From Nathan Outlaw’s Home Kitchen by Nathan Outlaw (Quadrille, £20)
Zucchini and Parmesan Frittata With Sriracha
This served 2 but it keeps well in the fridge for eating later.
- 1 medium Egg
- 4 g Parmesan Cheese (Grated)
- 1 large Egg White
- 1 tsp, ground Oregano
- 1 tbsp Black Pepper
- 1 clove Garlic
- 1 large Zucchini
- 1 serving (serving = 1 tsp) Lee Kum Kee Sriracha Chili Sauce
This served 2 but it keeps well in the fridge for eating later. 1 large courgette, sliced finely 1 small clove garlic finely chopped 1tsp dried oregano Black pepper to taste 4 egg yolks 6 egg whites 4g very finely grated Parmesan Fry the courgettes and garlic in a small frying pan on a medium/hot heat, with a little coconut oil, until cooked through. In a jug, mix the rest of the ingredients and then add in the cooked courgettes and mix thoroughly. Put your grill on high so it heats up. Pour the egg mix back into your frying pan on the same heat and leave for 3-5 mins. Pop under the grill until the frittata puffs up. Check it's cooked by pressing the centre of the frittata. It will feel firm when it's cooked all the way through.
What are Courgettes? (with images)
Courgette is the British, and especially the New Zealand, name for zucchinis. Individuals in the UK might refer to it as marrows. Zucchinis come in numerous shapes and a handful of various colors. Individuals are most likely most familiar with these that are lengthy green oblongs, resembling a cucumber, but round or yellow ones can be discovered in numerous shops.
Courgette (or zucchini as it is recognized in the U.S and Italy) is in season in the UK among June and September. Aspect of the squash household, courgettes descended initially from the Americas but the sort of courgettes that we are now familiar with have been created in Italy in the 1800s.
Yummy sauteed zucchini with other veggies you can uncover in your fridge!! Extremely tasty and healthful!! I from time to time add a drop of wine to give it a tiny much more taste. Note: you can add as numerous vegetables as you like, but this dish can also be tossed in with pasta, if tossing with pasta, just add a lot much more olive oil.
Briam is a conventional Greek roasted vegetable dish with potatoes, zucchini, tomatoes, and red onions with lots of olive oil. It is a common instance of Greek cuisine exactly where a handful of straightforward components are turned into an utterly scrumptious dish with tiny work.
Courgettes and other summer time squash are ethylene sensitive, so retailer away from ethylene generating fruits and vegetables. Use the QR code on labels. Retailer at 7–10ºC with a relative humidity of 90-98%. Reduce temperatures will trigger chilling harm. Buy courgettes and scallopini with the New Zealand GAP logo.
On the net delivery/purchasing in Nairobi, Kenya. Get the freshest Fruits Vegetables Bakery Juice Bar and a great deal much more in below two Hours! Order now to commence saving with the most effective rates in town. Zucchini Greengrocers, the Fantastic Stuff!
Courgette, leek & goat’s cheese soup. 27 ratings. four.four out of five star rating. This super-healthful vegetarian soup is low in calories and complete of flavour. It is packed with 3 of your five-a-day, plus folate, fibre, vitamin C and iron. 25 mins. Artboard Copy six.
This is a scrumptious way to prepare courgettes for dinner! My Roasted Parmesan Courgettes (Zucchini) are straightforward to prepare and succulent to consume. This uncomplicated roast courgette recipe requires minutes to prepare and are a ideal side dish for a roast dinner. Cheesy vegetables are scrumptious and this recipe will have you developing them once more and once more.
Substantial courgette vegetables . CodyCross nevertheless manages to exceed everyone’s expectations. The outstanding word trivia game is supplying much more thrilling characteristics each and every day. In addition to the ‘Adventure’ classic mode that has kept busy in the course of all this time, a entire new game mode is introduced to all and is just as thrilling as it need to be.
Courgettes are a super versatile vegetable and one particular that I use routinely in my cooking. It tastes fantastic in lots of various cuisines and requires on flavour seriously nicely. Under I’ve listed my favourite uncomplicated courgette recipes to enable you make the most of this summer time vegetable!
courgette which means: 1. a lengthy, thin vegetable with a dark green skin. It is a sort of modest marrow. two.
Zucchini is a prolific vegetable and two zucchini bushes in your garden plot will deliver you much more than sufficient zucchini for the season. No matter whether you are harvesting your personal zucchini, choosing it out at the farmer’s marketplace, or purchasing in the grocery retailer, appear for zucchini that is among six and eight inches lengthy and is fairly thin.
Zucchini, (Cucurbita pepo), also named courgette, wide variety of summer time squash in the gourd household (Cucurbitaceae), grown for its edible fruits. Zucchinis are widespread in house gardens and supermarkets, and the young fruits are cooked as a vegetable. The flowers are also edible and are from time to time fried.
Define courgette. courgette synonyms, courgette pronunciation, courgette translation, English dictionary definition of courgette. n. Chiefly British A zucchini.
Cream of Zucchini Vegetable Soup + Pumpkin Seed Pot Pie Crust Meg is Properly. white cannellini beans, unsalted butter, ice cold water, Morton Kosher Salt and 25 much more. Chicken Noodle Harvest Vegetable Soup BrookeBallard. cabbage, salt, parsley, bay leaves, tomatoes, chicken broth low sodium and eight much more.
Courgette recipes (60). With a delicate flavour and firm flesh, courgettes can be made use of in a wide wide variety of dishes. Why not attempt them grilled, stewed, roasted, fried, stuffed, sliced or even shaved raw into salads?
courgette definition: 1. a lengthy, thin vegetable with a dark green skin. It is a sort of modest marrow. two. a lengthy, thin…. Understand much more.
A courgette (which is a zucchini) is essentially a modest vegetable marrow, reduce for use prior to maturity. A courgette is a young vegetable marrow that is an annual fruit.
Vegetable curry: with potato, pepper and courgette. This scrumptious vegetable curry is healthful, packed complete of flavour, and only calls for a handful of components – a wonderful option to take away. Sign up to our newsletter Newsletter (Image credit: National Trust)
At the Duke, we buy our ricotta from Alham Wood Farm in Somerset. It’s genuine buffalo ricotta, as they breed their own buffalo. Walnut pesto is a fantastic play on the traditional pine nut and basil pesto and also works wonderfully on spaghetti as a dish on its own. It will keep well in a jar in the fridge for up to a week if well covered by olive oil, so double the quantities for a meal a later.
What you need
- 300 g ricotta, one piece or multiple smaller ones
- 3 tbsp olive oil
- Half mild chilli, finely chopped
- 2 cloves garlic, finely chopped
For the grilled courgettes
- 4 courgettes
- 2 tbsp olive oil
- Juice of half a lemon
- 1 tbsp mint, roughly chopped
- Salt and pepper
- 1 clove garlic
- 25 g walnuts in shells, shelled and finely chopped
- 250 g rocket, finely chopped
- 100 ml olive oil
- 50 g finely grated Parmesan
For the ricotta
Preheat the oven to 200C/400F/gas 6. Put the whole ricotta on a roasting tray, drizzle with olive oil and sprinkle with the chilli and chopped garlic. Place in the oven for about 10 minutes to go light brown.
For the grilled courgettes
Slice the courgettes lengthways as thinly as you can. Put in a bowl and drizzle with olive oil, lemon juice, add the mint and season. Mix well to ensure the courgettes are well coated. Grill the courgettes till beginning to brown. (You could eat the courgettes raw if you like, I think they are lovely raw in the beginning of summer.)
Place the courgettes on a plate, crumble over the ricotta and spread the pesto over the top. Enjoy with a few leaves or as a side dish with some barbecued fish or meat.
For the pesto
Put the garlic in a pestle and mortar, grind to a paste, add the walnuts and rocket and grind in, slowly pour in the olive oil grinding the ingredients as you go. Mix in the Parmesan. Transfer to a dish and place in the fridge. You can put all the ingredients in a food processer adding the olive oil as it blends, but the flavours will be better ground by hand.
Taken from Geetie’s Cookbook, Recipes from the kitchen of the Duke of Cambridge organic pub
Best-Ever Grilled Zucchini
Zucchini is one of our favorite vegetables to grill in the summer. Why? It's healthy, it's easy, and it cooks SO FAST. This recipe takes just 10 to 15 minutes from start to finish. Check out our tips below for perfect grilled zucchini every time.
Go For Smaller Zucchinis
The smaller the zucchinis, the smaller the seeds. Big seeds are less than desirable, so try to pick smaller zucchinis when you can. If they're especially small, you can halve them lengthwise. Easy prep, short cook time, and especially flavorful. Major win!
Go Crazy On The Seasonings
Grilled zucchini is a blank canvas&mdashyou don't have to stop at salt and pepper! We're keeping it pure and simple with some crushed red chili flakes and lemon zest, but don't be afraid to get wild with your favorite flavors. Add some crunch with toasted nuts or seeds, load them up with chopped or torn herbs, or add some pops of bright flavor with capers or citrus juice. The more, the merrier! You can also serve it up with a drizzle of dressing, like our homemade ranch or green creamy dressing.
Serve It ASAP
Zucchini tends to get a little mushy as it sits. If you're preparing a big meal on the grill, save the zucchini for last. (Perhaps while your grilled steak is resting.) As soon as it's off the grill, season and serve!
Made it? Let us know how it went in the comment section below!
Editor's note: This intro was updated to add more information about the dish on April 21, 2021.
Garlic-Parmesan Wings Are A Must At Every Party
The idea of making chicken wings at home might seem tough&mdashthat crispy skin!&mdashbut we've mastered our method for perfect wings every time.
Bake the wings first with just oil.
If you've never made chicken wings before, this rule might sound odd, but you don't actually bake your wings with the sauce. Chicken wings take about an hour to cook through and get crispy&mdashmost sauces will burn by the time the meat is safe to eat. So we like to toss the wings in oil and season with salt and pepper before baking.
Bake on a wire rack.
Soggy chicken skin = no bueno. Line a large baking sheet (make sure it's rimmed, to contain the fat drippings) with a metal wire rack. (Most cooling racks work, just be sure it's oven-safe.) The wings need the hot air to circulate underneath the skin to ensure crispiness.
Broil if they're not getting golden.
The broiler is your friend with wings if it seems like the skin just doesn't want to crisp up. After baking, heat the broiler and broil for a couple more minutes if necessary.
Then toss with your sauce.
While the wings have a few minutes left of cooking, start your sauce. For these wings, we simply do a melted butter, garlic, parsley, and Parm mixture that you stir together. Once the wings are done cooking, toss them in a large bowl with the sauce and serve.