There's an abundance of courgettes (zuchinnis) growing in our garden right now, which is such a joy! We're growing 2 types, one of which is the Tromboncino variety .... the most delicious variety of courgette we've ever tried. The garden looks so beautiful this time of year, full of green and yellow shades and buzzing with bees. Growing your own food is rewarding on so many levels.
With all the courgettes around, we've been trying to find some different ways to enjoy preparing this vegetable. This recipe is one of our favourites, and although it's very simple, the flavours are delicious and it makes a great side dish to so many meals. If you've read our blog before, you'll know that we love turmeric and try to add it to our food whenever possible! We've also added fennel seeds for a burst of flavour, plus they are great for the digestive system. We love to serve this with curry or dhal, but it would be delicious with a risotto, stew or mixed into a fresh salad bowl.
Ingredients (serves 3-4 as a side dish)
3-4 medium courgettes (zucchinis)
1 teaspoon of turmeric powder
1 teaspoon of fennel seeds
1 tablespoon of organic olive oil
fresh pepper and salt to taste
1. Grease a large baking tray and pre-heat the oven to gas mark 6.
2. Cut the courgettes in half, long ways. If the courgette has a lot of seeds in the middle, scoop these out with a spoon. Some varieties have more seeds than others.
3. Cut the courgette into small cubes and place onto the baking tray. Pour over the olive oil, spreading evenly. Add the turmeric, fennel seeds, salt & pepper, mixing well with your hands.
4. Bake for around 20-25 minutes. We like to leave them with a little bite.
5. Serve and enjoy!