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Courgette Muffins for Breakfast
- 300g courgettes, peeled and grated
- 300g butternut squash, peeled and grated
- 4 spring onions, finely sliced
- 50g parmesan, grate
- 50g cottage cheese
- 250 g self-raising flour
- 6 large free-range eggs
Preheat the oven to 180°C/350°F/gas 4. Line a 12-hole muffin tin with paper cases and lightly wipe each one with oiled kitchen paper.
Mix together all of your ingredients into a spoonable batter.
Evenly divide the muffin mixture between the cases and bake for 30 minutes. These are amazing served warm 5 minutes after taking them out of the oven, and good kept in the fridge for a couple of days.
Courgetti Spaghetti and Baked Ricotta for Lunch
- 4 shallots, cut into eighths
- 2 courgettes, spiralised
- 400g cherry tomatoes
- 1 x 250g whole ricotta
- 1 lemon, zest of
Slice 4 shallots into eighths, roast in a preheated oven with a drizzle of oil at 180°C/350°F/gas 4 for 5 minutes.
Remove from the oven and add in your whole cherry tomatoes and whole ricotta. Drizzle with oil and return to the oven for 20 minutes.
After 20 minutes add the courgetti and return for a final 15 minutes in the oven.
Remove the ricotta (place it under the grill if you want more colour). Grate the zest of 1 lemon, salt and pepper to taste and a splash of water to make it saucy.
Serve up with a slice of the baked ricotta on top.
Courgette Fries for dinner
- 3 large courgettes, cut into chips
- milk, for dipping
- seasoned plain flour, for coating
- very hot olive oil, for deep frying
Cut your courgette into batons.
Pour milk into a wide rimmed bowl and flour into another, seasoned with salt and pepper and a pinch of paprika.
Dip sticks of courgettes in milk, then coat lightly in seasoned flour.
Deep fry in very hot olive oil for 2-3 minutes until golden and crispy. Drain and serve with a juicy steak (that would be my preference any way!).