Darina Allen: I've got a glut of courgettes - here are three tasty recipes I've been making

It’s either a feast or a famine when you plant courgettes

Courgette & Walnut bread, (Picture: Mark Read), Pickled Courgette, and Courgette Chutney 

Courgettes or zucchini – call them whatever you fancy, but wow, have I got a glut!

The problem is everyone else has too. It’s really difficult to imagine when you plant a tiny plant just how many beautiful courgettes and yellow blossoms you’ll have. Either a feast or a famine!

There’s no excuse for me. Every year, I warn home gardeners not to plant more than two or three plants, even though it may seem like very few. Once they get going in mid-summer, it’s difficult to keep up; it’s extraordinary how fast they grow. It really is the plant that keeps on giving.

But unfortunately, there are only so many meals in the week. Delicious as they are, I’m not sure I want to eat them for every meal.

We’ve got three different varieties to compare flavour.

Green: Dunga

Yellow: Yellow Find

Striped: Cocozelle – my favourite

Size matters when you are harvesting. At about 15-17cm long and 2.5-5cm thick, they are crisp and nutty, a revelation to those who have only tasted the watery commercial version.

Even if there are more than you need, keep up with the harvesting and search under the spreading leaves – it’s easy to miss one or two and they’ll grow into watery marrows at speed if not picked. The larger ones have less flavour but, of course, have their uses too.

Grate them to make a delicious courgette bread, courgette fritters are addictive, as are little deep-fried batons to dip in an aioli or harissa mayo.

So, instead of moaning, let’s look on a glut as a bonus. It’s definitely an opportunity for creative cooks to rustle up lots of exciting dishes and/or you could always set up an Honesty Box at the gate and sell a few, to raise money for a local charity.

I adore crisp courgette blossoms, the female flower has the courgette attached, the male flower with its long stalk is perfect for stuffing; could be a simple bit of melty mozzarella with a fresh basil leaf, maybe a scrap of salty anchovy.

Dip it in a light batter and fry until crisp in a light olive oil or tallow.

Even simpler, peel some paper thin shaving of unpeeled courgettes (use a swivel top peeler). Scatter onto a chilled plate, drizzle with extra virgin olive oil, a few shavings of Pecorino and crisp deep-fried capers – an enchanting combination. I love a courgette and basil omelette or frittata too.

Zucchini or courgettes barbecue brilliantly too and are of course an essential ingredient in ratatouille, caponata or roast summer vegetables. They don’t freeze well, so enjoy while you can.

Here are three recipes for you to enjoy.

Rachel’s Courgette and Walnut Bread

recipe by:Darina Allen

We’ve got several recipes for zucchini (courgette) bread but this version, originally given to us by an American friend is my favourite. First published in Rachel Allen’s cookbook, Bake. It’s moist and delicious!

Course

 Baking

Ingredients

• 400g plain flour

• 1 tsp bicarbonate of soda

• ½ tsp baking powder

• 75g walnuts, chopped plus extra for scattering on top of the bread

• ½ tsp salt, plus a pinch

• 1 tsp ground cinnamon

• ¼ tsp freshly grated nutmeg

• ¼ tsp ground cloves

• 300g caster sugar

• 100g Demerara sugar

• 3 eggs

• 200ml sunflower oil

• 2 tsp vanilla extract

• 380g courgette grated (skin left on)

•  

Method

1. Preheat the oven to 150°C/Gas Mark 2.

2. Line two 13cm x 20cm (450g) loaf tins with parchment paper.

3. Sieve the flour, bicarbonate of soda and baking powder into a large bowl, then mix in the chopped walnuts, salt and spices. Add the caster and Demerara sugar and stir well to mix.

4. In a separate bowl, beat the eggs with the oil and vanilla extract. Add the grated zucchini and mix well until combined, then pour this into the dry ingredients and mix until just combined.

5. Divide the mixture between the two prepared loaf tins. Scatter more chopped walnuts over the top of each loaf.

6. Bake in the oven for 1 - 1 ¼ hours, until a skewer inserted into the middle comes out clean. Allow to cool in the tin for about 5-10 minutes before turning out onto a wire rack. Cut into slices and serve on its own or toasted and buttered.

7. Tightly wrapped in parchment paper, this bread keeps well for up to 10 days.

Pickled Courgette

recipe by:Darina Allen

A brilliantly simple pickle to make when courgettes are plentiful. Delicious served with a selection of salads or as an accompaniment.

Servings

10

Course

 Side

Ingredients

• 1kg thinly sliced unpeeled zucchini (12.5cm in length)

• 3 small onions, thinly sliced

• 175g sugar

• 1 tbsp salt

• 225ml apple cider vinegar

Method

1. Combine the courgette and onion slices in a large bowl.

2. Mix the sugar, salt and vinegar together and pour over the courgette slices.

3. Place in a tightly covered container in the refrigerator and leave for at least 1-2 hours or overnight before using.

4. Best eaten on the day but keeps for weeks in the fridge.

Courgette Chutney

recipe by:Darina Allen

Another terrific way to use up a glut. Gift to friends… Serve as an accompaniment to grilled meats, fish or poultry.

Servings

10

Course

 Side

Ingredients

• 2 lemons

• 3 medium-sized courgettes, peeled and cut into 2.5cm pieces

• 2 medium onions, thinly sliced

• 175ml dry white wine

• 2 tsp sugar

• 24 whole black peppercorns coarsely crushed

• 1 walnut-sized piece of fresh ginger chopped until it becomes like a paste

• Salt to taste

Method

1. Cut all the peel and white pith from the lemon and discard. Cut the lemons into thin slices and remove as many of the seeds as possible.

2. Place all the ingredients in a small saucepan and cover and cook over a medium heat for 1 hour.

3. Check the mixture occasionally to ensure it does not burn. The chutney should have the consistency of marmalade.

4. The chutney may be served warm or cold.

Seasonal Journal

fEast Cork 2026

fEast Cork – East Cork Food and Drink Festival takes place on September 6 in the market town of Midleton. A blend of conversations, dinners, markets, foraging, mixology, produce, producers, landscape, heritage and storytelling.

• feastcork.ie

A Pop-Up in East Cork

So excited to tell you that Camilla Houston who delighted everyone at Kitchen Stories in Ballydehob is doing a pop-up at the Field Café at Ballymaloe Cookery School, Shanagarry, on Monday, September 7

• For more information and to book, text 083 1443263.

Euro-Toques Ireland – 40 Years

Congratulations to Euro-Toques Ireland, on recently celebrating 40 years of championing Irish food, producers and culinary heritage. Euro-Toques Europe was founded in 1986 by six pioneering chefs: Pierre Romeyer of Belgium, Myrtle Allen of Ireland, Gualtiero Marchesi of Italy, Juan Mari Arzak of Spain, Paul Bocuse of France and Cas Spijker of the Netherlands. Each founder established a national branch, bringing together chefs committed to preserving traditional culinary methods, supporting exceptional regional producers and promoting high standards of culinary excellence.

• euro-toques.ie

Book of the Week

In Search of a Perfect Peach

The first bite of a perfectly ripe peach was truly transformative for food sleuth Franco Fubini. Read about his quest to find the most beautifully flavourful ripe fruit and the best ingredients for us to enjoy.

• Published by Chelsea Green Publishing UK.