British Courgette – Ideal for Roasting Pasta & Spiralising

British Courgette – Ideal for Roasting, Pasta & Spiralising

Our British Courgettes are crisp, tender, and freshly picked for top flavour and texture. Their mild, slightly sweet flavour makes them ideal for a wide range of dishes — from roasting and spiralising to mixing into pasta, stir-fries, and even baking. Whether you’re slicing, grating, or spiralising, courgettes are the ultimate fuss-free way to add green goodness to your meals.

Flavour Profile:

Mild & slightly sweet | Moist | Tender texture | Absorbs flavours beautifully

Why You’ll Love Them:

• Tender, mild & moisture-rich – quick to cook & easy to love

• Perfect for pasta dishes, stir-fries, curries & traybakes

• Great for roasting, grilling or pan-frying

• Ideal for spiralising into “zoodles” or baking into courgette loaf

• Grown in the UK – seasonal, local & full of freshness

How to Use:

• Roast with olive oil, garlic & herbs for a simple side

• Add to pasta with lemon, chilli & Parmesan for a light, flavourful main

• Spiralise into “zoodles” for a low-carb noodle bowl

• Grate into cakes, muffins or fritters for extra moisture

• Stir-fry with sesame & soy for a 5-minute midweek win

Lemon & Courgette Pasta (Easy, Light & Full of Flavour)

Zesty, garlicky and packed with tender courgette ribbons — a perfect summer pasta.

Ingredients (Serves 2):

• 1 large British courgette, sliced into ribbons or half-moons

• 150g spaghetti or linguine

• 2 tbsp olive oil

• 2 cloves garlic, thinly sliced

• Zest & juice of 1 lemon

• 30g Parmesan or a plant-based alternative

• Salt & black pepper to taste

• Optional: pinch of chilli flakes for extra kick

• Optional: handful of fresh basil or parsley

Instructions:

1. Cook pasta according to packet instructions. Reserve 1/4 cup of pasta water.

2. While pasta cooks, heat olive oil in a pan over medium heat.

3. Add garlic and cook for 30 seconds, then toss in the courgette.

4. Sauté for 3–4 minutes until tender but still vibrant.

5. Add lemon zest, juice, salt, pepper and a splash of pasta water to create a light sauce.

6. Toss in the cooked pasta and grated Parmesan. Stir well to coat.

7. Serve immediately, topped with extra zest, cheese, herbs or chilli flakes.

Light, bright and ready in 20 minutes — the ultimate easy weeknight win!

Zoodle Salad with Lemon, Feta & Herbs

Light, crunchy, and zesty — a no-cook courgette recipe full of summer vibes.

Ingredients (Serves 2):

• 2 medium British courgettes, spiralised into noodles (“zoodles”)

• Juice and zest of 1 lemon

• 2 tbsp olive oil

• 50g crumbled feta or plant-based alternative

• 1 small clove garlic, finely grated

• Handful fresh mint or parsley, chopped

• Salt & pepper to taste

• Optional: sprinkle of chilli flakes or crushed toasted nuts

Instructions:

1. Spiralise courgettes into thin noodles and place in a bowl.

2. In a small jar or bowl, whisk together lemon juice, zest, olive oil, garlic, salt & pepper.

3. Pour dressing over zoodles and toss to coat evenly.

4. Add feta and herbs, then gently mix again.

5. Serve immediately or chill for 10–15 mins before eating. Top with extras if desired!

Crisp, cooling, and bursting with flavour — perfect for lunch, BBQs or a light dinner.