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Courgettes and carrots recipe

Courgettes and carrots recipe

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  • Recipes
  • Dish type
  • Side dish
  • Vegetable side dishes
  • Courgette side dishes

This is a very tasty and quick recipe for a vegetable side dish with courgettes, carrots and spring onions. I usually slice the courgettes into wedges, that way they don't get mushy.

13 people made this

IngredientsServes: 4

  • 800g courgettes
  • 1 tablespoon olive oil
  • 500g carrots, sliced
  • 1 teaspoon caster sugar
  • 4 spring onions, sliced
  • white wine or stock, to taste
  • salt and pepper, to taste

MethodPrep:10min ›Cook:15min ›Ready in:25min

  1. Cut courgettes in half and slice each into 4 pieces. Cut each piece diagonally into about 4 wedges, depending on the size of the courgette.
  2. In a frying pan heat the olive oil over medium heat and cook carrots with sugar for a few minutes until caramelised.
  3. Add spring onions and stir fry for a minute. Pour in a little white wine or stock, cover and simmer until carrots are tender yet firm to the bite.
  4. Add courgettes and continue cooking for a few minutes. Season with salt and pepper to taste then serve.

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Reviews & ratingsAverage global rating:(2)

Courgette and Carrot Soup

When courgettes are in abundance in late summer, there are many really good recipes to use them up. Courgettes are very versatile and can be added to stews, bakes or just served as a vegetable in their own right. They are also an excellent to use in a soup. Home made soup is such an easy and tasty way to get your 𔃵 a day’.

Courgettes and carrots are in season at the same time and this is a great way to harness their flavour and goodness. The sweetness of the carrot offsets the slight bitterness of a courgette. The combination of flavours work together and it is such an easy soup to make, with minimal peeling and chopping and both the courgettes and carrots are quick to cook.

When courgettes and carrots are in season, soup is an excellent way to get all the nutrition and flavour

Honey Glazed Baby Carrots

Beautiful baby carrots make an elegant side dish that's a great accompaniment for meats like ham, pork, chicken, or veal. These flavorful carrots have the perfect balance of sweet and tangy thanks to the addition of honey and lemon juice. You don't need too many ingredients to bring out the best in fresh carrots, but you might need to double the amounts as your family will be asking for seconds. What's more, they're vegetarian, with a simple swap to make them vegan.

Commonly mislabeled, true baby carrots are young carrots that are harvested before reaching their mature state. As such, they have the appearance of miniature carrots, with ridges, wrinkles and all, plus bright green tops. What is usually found in stores is baby-cut carrots, or mature big carrots that are cut into baby carrot shapes and sizes to imitate the real product. If possible, try finding baby carrots, as their flavor is incomparable. In a pinch, use baby-cut carrots or larger carrots cut in 2-inch chunks.

Quick and easy to prepare, these carrots are best when cooked al dente, just enough so they still have a bite the crunch is part of their appeal. Use these carrots as part of a salad, adding them to kale, pine nuts, and crumbled feta. Or make them into a puree by adding an extra pat of butter and processing right before serving. With great amounts of vitamins A and C, carrots should be a staple in your kitchen. They're high in fiber and low in calories, with only 38 calories in a 100-gram serving .

If using true baby carrots, trim the tops if preferred, or leave them on for a beautiful presentation.

Recipe: Perfect Vegetable Cream Soup

Hey everyone, welcome to our recipe site, looking for the perfect Vegetable Cream Soup recipe? look no further! We provide you only the perfect Vegetable Cream Soup recipe here. We also have wide variety of recipes to try.

Before you jump to Vegetable Cream Soup recipe, you may want to read this short interesting healthy tips about Goodies that give You Vitality.

Eating healthy foods makes all the difference in how we feel. Increasing our daily allowance of sensible foods while reducing the intake of unhealthy kinds plays a role in a more wholesome feeling. Eating fresh vegetables helps you feel better than eating a slice of pizza. Sometimes it’s tough to find healthier foods for snacks between meals. You can spend numerous hours at the grocery store searching for an ideal snack foods to allow you to feel healthy. There’s nothing like one of these healthy foods when you need an energy-boosting snack.

If you are looking for a fast snack, you can’t go completely wrong with a whole grain one. Starting your morning with a piece of whole grain bread toasted can give you that additional boost you need to get going. When you need a fast snack food on your way out the door, don’t forget to look for whole grain chips, pretzels, and crackers. Choosing whole grain food items is always better than eating the processed grains we commonly come across in our grocery stores.

A large variety of instant health snacks is easily accessible. Being healthy and balanced doesnt need to be a battle-if you let it, it can be quite easy.

We hope you got insight from reading it, now let’s go back to vegetable cream soup recipe. You can have vegetable cream soup using 6 ingredients and 6 steps. Here is how you do it.

The ingredients needed to prepare Vegetable Cream Soup:

  1. Prepare of onion, chopped.
  2. Provide of carrot.
  3. You need of potatoes.
  4. Prepare of courgette.
  5. You need of mixed vegetables.
  6. Prepare of garlic.

Steps to make Vegetable Cream Soup:

  1. Chop the onions and the carrots into small pieces. Add to hot large skillet (or a small pot) with a layer of cooking oil and cook until soft..
  2. Chop the garlic and add it to the skillet when the onions are browned and continue cooking for 1-2 minutes..
  3. Add some water to the pot and the can of veggies if you have it (or any veggies you want to). If you don't have any veggies you can supliment the quantity of potatoes and courgettes and optionally add a vegetable cube or stock instead of water..
  4. Finally add the roughly chopped potatoes (peeled) and courgettes (with skin). And add water/stock to the skillet until you have a stew like percentage of water to solids..
  5. Season with salt and pepper and boil slowly for about 30 minutes (until potatoes crush easily with a wooden spoon)..
  6. Using a blender of any kind blend the soup. No cream needed but can optionally be added. The potatoe should make the soup creamy..

If you find this Vegetable Cream Soup recipe helpful please share it to your good friends or family, thank you and good luck.

Quick fish soup recipe

This quick fish soup is easy to make, darn tasty too.


  • 2 Large fresh mackerel, filleted, with each fillet then chopped in 4
  • 1 Splash of olive oil
  • 1 tsp Coriander/cilantro seeds
  • 3 Large cloves garlic finely chopped
  • 1 tsp Chopped fresh thyme
  • 2 Medium carrots, finely diced
  • 2 Small/medium courgettes/zucchinis finely diced
  • 1 Red chilli, split lengthways held intact by stalk, seeds removed
  • 300 ml Water
  • 50 ml Orange juice
  • 50 ml Wine
  • 5 Medium vine tomatoes
  • 2 tbsp Finely chopped fresh dill
  • 0.8 tsp Flaked sea salt
  • 2 Large fresh mackerel, filleted, with each fillet then chopped in 4
  • 1 Splash of olive oil
  • 1 tsp Coriander/cilantro seeds
  • 3 Large cloves garlic finely chopped
  • 1 tsp Chopped fresh thyme
  • 2 Medium carrots, finely diced
  • 2 Small/medium courgettes/zucchinis finely diced
  • 1 Red chilli, split lengthways held intact by stalk, seeds removed
  • 10.6 fl oz Water
  • 1.8 fl oz Orange juice
  • 1.8 fl oz Wine
  • 5 Medium vine tomatoes
  • 2 tbsp Finely chopped fresh dill
  • 0.8 tsp Flaked sea salt
  • 2 Large fresh mackerel, filleted, with each fillet then chopped in 4
  • 1 Splash of olive oil
  • 1 tsp Coriander/cilantro seeds
  • 3 Large cloves garlic finely chopped
  • 1 tsp Chopped fresh thyme
  • 2 Medium carrots, finely diced
  • 2 Small/medium courgettes/zucchinis finely diced
  • 1 Red chilli, split lengthways held intact by stalk, seeds removed
  • 1.3 cups Water
  • 0.2 cup Orange juice
  • 0.2 cup Wine
  • 5 Medium vine tomatoes
  • 2 tbsp Finely chopped fresh dill
  • 0.8 tsp Flaked sea salt


  • Cuisine: British
  • Recipe Type: Main
  • Difficulty: Easy
  • Preparation Time: 5 mins
  • Cooking Time: 20 mins
  • Serves: 4


  1. Cut the tomatoes into quarters and liquidise. Pass the pulp through a sieve with the back of a spoon to filter out the broken seeds and skin. Really push through every last drop.
  2. Rub the mackerel fillets with a little olive oil on their skin side and cut them as instructed. Heat a large non stick sauce pan on a medium high heat and fry the mackerel fillets, they should immediately sizzle on entering the pan. Fry them until there is one fingers width of pink meat down the middle of each piece, approx 2 minutes.
  3. Remove the mackerel pieces to a plate. There should be a fair amount of fish fat in the pan. Drop in the coriander/cilantro seeds with the garlic, chilli and thyme then stir for a minute or so to soften. Regulate the heat so as not burn the garlic or fat. Add the carrots and the tomato pulp to the pan with the water wine and orange juice, salt and pepper.
  4. Simmer very gently for 15 minutes, adding the courgette/zucchini for the last 4 minutes, until the carrot as softened and the liquid reduced a little.
  5. Lower in the mackerel pieces carefully and pour in any juices that leaked onto the plate. Cook the fish for a further 2 minutes in the soup base. Serve with a scattering of dill on top.

Also worth your attention:


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2. Carrot and cucumber with gado-gado sauce

Carrot and cucumber with gado-gado sauce. Photograph: Rachel Kelly Photograph: Rachel Kelly

If you have ever sat dipping crunchy batons of carrot into a jar of peanut butter, you will know that carrots and peanuts complement each other beautifully. Taking that one step further, I often serve raw vegetables with a spicy peanut dipping sauce for an Indonesian gado-gado salad. Any leftover sauce makes a brilliant dressing for a noodle salad.

carrots, cut into batons
cucumber, cut into batons
gado-gado sauce
250g lightly toasted peanuts
1 tsp belachan (dried shrimp paste)
1 red chilli, roughly chopped
2 garlic cloves, finely chopped
2 tbsp palm sugar (or light brown sugar)
200ml coconut milk
150ml water
1 tbsp fresh lime juice
half tsp salt, or more to taste

Toast the peanuts by gently frying in a dry frying pan for a few minutes over a medium heat. Shake the pan every 10 seconds or so to keep the nuts from sticking.

They should start to brown after about 2 to 3 minutes. Set aside to cool.

Wrap the belachan in a small piece of kitchen foil. Gently fry the foil parcel until the belachan has warmed through and fragrant, turning once. Not only will you be able to smell when it is done, the belachan will have become very crumbly. Allow to cool a little before tipping into a blender together with the cooled peanuts.

Add the chilli, garlic and palm sugar. Blend until a rough paste is formed - it should be chunky rather than smooth.

Tip the paste into a saucepan, adding the coconut milk. Stir well to combine. Gently heat and simmer for 5 minutes, stirring occasionally.

Add lime juice and salt, to taste. Stir well.

Add half of the water and stir well. If the mixture is too thick, then add a little more water, 1 tablespoon at a time. The consistency should be that of a thick soup.

Check the seasoning and set aside to cool.

Serve with carrots and other crunchy vegetables.

Courgette Recipes & How to Cook Courgettes

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Courgette Recipes

This is a collection of all my favourite courgette recipes and all the tips you need for how to cook with this versatile and tasty vegetable!

Courgettes are a super versatile vegetable and one that I use regularly in my cooking. It tastes good in plenty of different cuisines and takes on flavour really well. Below I’ve listed my favourite easy courgette recipes to help you make the most of this summer vegetable!

Cooking courgettes

How to cook courgettes

Courgettes are great for roasting or frying. They can also be spiralised and served as an alternative to pasta. They can even be eaten raw.

What can I cook with courgettes?

So many things! I use it to add bulk to pasta sauces, add it to salads, throw into soups and use it as a simple side dish. There’s so many options of things you can cook with courgettes so go crazy!

When is courgette in season?

Courgettes are in season in the summer from June to October.

How do you prepare a courgette?

Courgettes are very easy to prepare, they don’t need to be peeled so simply chop the ends off and then slice or dice and use in whatever recipe you fancy.

What is the difference between a zucchini and a courgette?

They’re the same thing! Zucchini is the word used in Italy and North America while courgette is the name used in British English.

Can you eat raw courgette?

You can eat courgette raw or cooked. It’s good added to salads as it has a nice fresh crunch which is slightly softer than cucumber.

Are courgettes good for you?

There are many health benefits to eating courgettes. They are one of the lowest calorie vegetables and contain no saturated fat. The skin is also a great source of fibre and courgettes contain plenty of vitamins which make them a great choice for adding to your diet.

Recipes with Courgettes

1. Tomato & Halloumi Bake with Courgette

2. 30 Minute Pork & Courgette Ramen

3. Potato, Courgette & Halloumi Hash with Tomato Sauce

4. Courgette & Prosciutto One Pot Pasta

5. Vegetable Tagine with Chickpeas

6. Rich Vegetable Stew with Creamy Polenta

7. Easy One Pot Vegetarian Lasagne

9. Courgette Fritters with Pecorino

10. Roast Vegetable Salad with Halloumi

11. Mediterranean Fish and Vegetable Bake

About Amy

Amy is the recipe creator and writer of The Cook Report. She has been honing her skills in the kitchen for over 10 years and enjoys sharing her recipe creations with her readers.

To celebrate carrot season, we worked with some of the country's top chefs to compile a list of our favourite carrot recipes. They're clever, creative, time-tested and will undoubtedly whet your appetite.

1. Gajar Halwa

A bowl of hot carrot halwa is on every Indian's must-eat list. Grated carrots are drained of all their water and infused with green cardamom, cinnamon and sugar. Then they're cooked in desi ghee and condensed milk and finally topped off with a handful of pistachios and almonds.

This Sunehri style gajar ka halwa is Pakistani style with grated carrot and condensed milk pudding.

2. Gajar ki Kanji

Carrot kanji is every mother's go-to health drink. Sharp eyesight, good skin and strong hair are only some of the known health benefits so don't miss out on this delicious super-drink.

Kanji is a nutritious and healthy Indian drink.

3. Carrot and Cashew Coleslaw

Coleslaw is a creamy salad of sorts that is made with shredded cabbage or carrots. It pairs up brilliantly with breads, appetizers and grilled mains. All you need is 20 odd minutes to master this fantastic recipe.

4. Lahori Special Gajrella From Gawal Mandi

This gorgeous dish that is unique to Pakistan's Gawal Mandi area will blow you away. Carrot shreds cooked in milk, khoya and green cardamom powder create a delectable and unique experience.

Carrot shreds and rice cooked in with milk, khoya and green cardamom powder to create a delectable sweet dish. Image credits: iStock

5. Carrot Pickle

This one is a Punjabi favourite, especially in the winter. So don't waste more time and partner your every meal with this crispy, tangy and mind blowing achaar.

6. Cinnamon Carrot Muffins

If you're looking for a great dessert that's low on calories and big on flavour, then you've come to the right place. These tiny carrot muffins are made with a hint of cinnamon so you'll want to keep them coming.

Fluffy little carrot muffins to delight your loved ones. Made with the crunch of nuts and a hint of cinnamon. Image credits: iStock

7. Carrot Salad with Black Grape Dressing

This 20 minute carrot salad with raisins, almonds and a quick black grape dressing is a no brainer. It's really low on calories and an impressive alternative to market-bought salads.

A quick carrot salad with raisins and almonds and a quick black grape dressing. Image credits: iStock

8. Atta Carrot Cake

Replace the usual high-calorie all purpose flour with whole wheat flour to get this gorgeous cake for a warm and wholesome evening.

With walnuts and carrots this cake recipe is a delicious option as a wholesome evening treat. Image credits: iStock

9. Carrot Gojju

Carrots with a twist! Cook channa dal with grated carrots, coconut, jaggery, tamarind and curry leaves to get a delicious bowl of this colourful vegetable.

10. Carrot Soup with Middle Eastern Spices

11. All American Carrot Cake

12. Carrot Rolls

This light snack needs just a few simple ingredients that can you'll find in your pantry with absolute ease: bread crumbs, paprika, garlic paste, pine nuts and more.

Carrot rolls can be a great evening snack. Image credits: iStock

13. Baked Carrot Fries

Delicious finger food, these carrot fries are long strips of carrot baked with a drizzle of oil. Prepare this quickly and easily at home for kids and when unexpected guests arrive.

How do you make this vegetable pancake recipe?

(Complete ingredient amounts and instructions available in the recipe card down below.)

Shred the zucchini using a food processor fitted with the grater (shredder) disc (or by hand with a box grater).

Place the grated zucchini in a strainer with a bowl on the bottom and gently toss with salt. Let it sit for 10 minutes to allow the liquid to draw out of the zucchini.

Prepare and place the remaining ingredients (except the oil, salt, and optional toppings) in a large bowl. The flour gives it more bulk, eggs bind it together, and the baking powder allows each pancake to puff slightly as it cooks.

Mix all the ingredients together until well-combined.

Heat a frying pan/skillet to medium-high heat and form the zucchini mixture into pancakes. Add oil and pan-fry 3-4 minutes on each side, until golden-brown.

After the pancakes are cooked, place them on a paper-towel lined plate to remove excess oil. Best served immediately with sour cream or plain Greek yogurt. Enjoy!

Tagliatelle Primavera Spicy Tagliatelle With Peppers, Courgettes, Red Onions And Thyme

Are you looking for a delicious vegetables recipe with a difference? If you are, you’ve found it! Here’s my spicy tagliatelle with peppers, courgettes, red onions and thyme for you to enjoy.

I never want to hear from anyone that it’s hard to cook for a vegetarian. I know if you are a meat lover it can be annoying but there are some amazing pasta dishes out there that you can cook and this is one of them. Peppers, courgettes and onions are a great combination of vegetables and with a small punch of chilli, make this meal delicious. You can substitute fettuccine instead of tagliatelle if you prefer and make sure you don’t overcook the vegetables.


  • 8 Tablespoons Olive Oil
  • 2 Red Onions, Peeled And Finely Sliced
  • 2 Yellow Peppers, Halved, Deseeded And Chopped Into 1cm Cubes
  • 1 Red Pepper, Halved, Deseeded And Chopped Into 1cm Cubes
  • 1 Courgette, Trimmed And Chopped Into 1cm Cubes
  • ½ Teaspoon Dried Chilli Flakes
  • 1 Tablespoon Fresh Thyme Leaves
  • 400g Fresh Egg Tagliatelle
  • To Taste Salt

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Feast your eyes on the finest spicy tagliatelle with peppers, courgettes, red onions and thyme! It’s straightforward and fun to make this great dish. Simply follow the instructions below and get the perfect result.

Step By Step

Heat the oil in a large frying pan over a medium heat and fry the onions, peppers, courgettes, chilli and thyme for 8 minutes. Stir occasionally with a wooden spoon. Season with salt and set aside.

Meanwhile cook the pasta in a large saucepan of boiling water until al dente. Drain and tip back into the same pan.

Pour in the sauce, place the pan over a low heat and toss everything together for 30 seconds to allow the flavours to combine.

Divide the pasta between four serving plates and serve immediately.

Once you’re done, simply sit back and enjoy your spicy tagliatelle with peppers, courgettes, red onions and thyme and don’t forget to check out other great authentic Italian recipes including great antipasti recipes, Italian pasta recipes, Italian soup recipes, Italian beef dishes and authentic pizza recipes.


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  6. Zelotes

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