What can I make with courgettes and feta?

You have (Courgettes + Feta)

• 2 medium courgettes (about 400g)
• 100g feta, crumbled

You’d add

• 2 spring onions, finely sliced
• a small handful of mint or dill, chopped
• 1 egg
• 60g plain flour
• Greek yoghurt and a lemon, to serve
• 3 tbsp olive or vegetable oil (store cupboard)
• salt and pepper (store cupboard)

Method

1. Coarsely grate the courgettes into a colander, toss with ½ tsp salt and leave for 10 minutes.
2. Tip the courgette into the tea towel, gather it up and squeeze hard over the sink until no more water drips out.
3. In the bowl, mix the courgette with the feta, spring onions, herbs, egg, flour and plenty of pepper. It should be a thick, sticky batter.
4. Heat the oil in the frying pan over a medium heat. Drop in heaped tablespoons of the mixture, flatten them slightly and fry for 3–4 minutes a side until deep golden and firm in the middle.
5. Drain on kitchen paper and serve hot with yoghurt and lemon wedges.

You have (Courgettes + Feta)

• 2 courgettes, coarsely grated
• 100g feta, crumbled

You’d add

• 180g orzo
• 1 garlic clove, crushed
• 600ml hot vegetable or chicken stock
• 1 lemon, zested and halved
• a handful of basil or parsley
• 1 tbsp olive oil (store cupboard)
• black pepper (store cupboard)

Method

1. Heat the oil in the pan over a medium heat, add the garlic and cook for 30 seconds, then add the orzo and stir for 1 minute.
2. Pour in the hot stock, bring to a simmer and cook for 6 minutes, stirring often so it does not stick.
3. Stir in the courgette and cook for 4–5 minutes more, stirring, until the orzo is tender and the liquid has turned into a creamy sauce. Add a splash of water if it gets too thick.
4. Take off the heat, stir in the lemon zest, a squeeze of juice and half the feta. Season with pepper; the feta and stock are already salty.
5. Serve topped with the rest of the feta and the herbs.

You have (Courgettes + Feta)

• 2 courgettes, very thinly sliced or peeled into ribbons
• 150g feta, crumbled

You’d add

• 320g sheet ready-rolled puff pastry
• 2 tbsp green pesto
• 1 egg, beaten (or a splash of milk)
• a few thyme or mint leaves
• 1 tbsp olive oil (store cupboard)
• salt and pepper (store cupboard)

Method

1. Heat the oven to 200°C (180°C fan, gas 6). Toss the courgette with the oil and a small pinch of salt and leave it in a sieve while you prepare the pastry.
2. Unroll the pastry on the lined tray and score a 2cm border around the edge with a knife, without cutting all the way through. Prick the middle all over with a fork.
3. Spread the pesto inside the border. Pat the courgette dry with kitchen paper and lay it over the pesto in overlapping rows, then scatter with the feta.
4. Brush the border with egg and bake for 22–25 minutes until the pastry is puffed and deep golden and the underneath is crisp when you lift a corner.
5. Scatter with the herbs and plenty of black pepper and cut into squares.