Why courgette side dish recipes deserve a spot on your table
Courgettes are one of those vegetables I used to overlook. They’d sit quietly in the market stall, not shouting for attention like bright tomatoes or glossy aubergines. It wasn’t until I started experimenting with different cuisines that I realised how versatile they really are. Courgettes can be fresh and crisp, smoky and charred, or meltingly soft depending on how you treat them.
They’re also a brilliant seasonal ingredient. In summer, they’re abundant and often inexpensive, and they work in both hot and cold dishes. I love them raw in salads, roasted until caramelised, or even baked with cheese until bubbling. This collection of my favourite courgette side dish recipes is a mix of Mediterranean, Middle Eastern, and Spanish-inspired plates, each one designed to stand on its own or complement a main.
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How to choose the best courgettes
When I’m at the greengrocer or market, I look for courgettes that feel firm and have glossy, unblemished skin. Smaller ones tend to be sweeter and more tender, while larger courgettes can have more seeds and a slightly spongier texture. For dishes that keep the courgette raw, I prefer the smaller ones. For roasting or baking, the larger ones work just fine.
A quick tip: don’t peel your courgettes. The skin is thin, and it holds a lot of the flavour, colour, and nutrients. Just wash them well before slicing or shaving.
My top 10 courgette side dish recipes
These recipes are the ones I make on repeat at home. They’re easy to prepare, work for weeknights or guests, and each offers a different flavour profile so you never get bored.
Courgette, Lemon, and Mint Salad
When I want something light and refreshing, I make this courgette, lemon, and mint salad. Shaved raw courgette ribbons get tossed with fresh mint, lemon juice, and toasted almonds. It’s simple, bright, and perfect with grilled fish or chicken.
Courgettes with Za’atar, Roasted Garlic, and Labneh
Middle Eastern flavours shine in this dish of courgettes with za’atar, roasted garlic, and labneh. The roasted garlic adds sweetness, the za’atar brings herby depth, and the creamy labneh ties it all together. I often serve it with flatbread and roast lamb.
Spanish-Style Courgettes with Garlic, Smoked Paprika, and Sherry Vinegar
Smoky, tangy, and full of flavour, these Spanish-style courgettes with garlic, smoked paprika, and sherry vinegar are one of my go-tos for a tapas spread. They’re quick to make and pair beautifully with seafood or chicken.
Roasted Courgettes with Tahini, Lemon, and Pomegranate Seeds
I love how roasting intensifies the flavour of courgettes, especially in these roasted courgettes with tahini, lemon, and pomegranate seeds. The tahini sauce is creamy and nutty, while the pomegranate seeds bring sweetness and crunch.
Ratatouille-Inspired Roasted Courgettes with Tomatoes and Herbs
This ratatouille-inspired roasted courgette with tomatoes and herbs recipe is rustic, aromatic, and perfect for soaking up with crusty bread. Fresh thyme and rosemary bring warmth, and the cherry tomatoes add juicy bursts of flavour.
Baked Courgette and Feta with Oregano and Olive Oil
For a Greek twist, I make baked courgette and feta with oregano and olive oil. The salty feta pairs beautifully with the sweet courgette and fragrant oregano, making it a satisfying side dish for grilled meats.
Spiced Courgettes with Harissa and Chickpeas
These spiced courgettes with harissa and chickpeas are hearty enough for a lunch on their own. Harissa adds warmth, chickpeas bring protein, and roasted courgettes keep it balanced.
Grilled Courgettes with Chimichurri Sauce
Smoky from the grill and brightened by a punchy chimichurri, these grilled courgettes with chimichurri sauce work wonderfully with barbecued meats. It’s a quick, summery side dish that also tastes great cold.
Charred Courgettes with Yoghurt, Mint, and Sumac
I often make these charred courgettes with yoghurt, mint, and sumac when I want something fresh to balance richer mains. The yoghurt cools, the mint brightens, and the sumac adds a tangy finish.
Garlic Butter Courgettes with Lemon and Parsley
When time is short, garlic butter courgettes with lemon and parsley is my answer. Buttery, garlicky, and finished with lemon and parsley, it’s ready in minutes and works with almost any main.
Tips for cooking courgettes perfectly
Courgettes have a high water content, which means they can turn mushy if overcooked. For the best texture:
- Keep cooking times short for sautéed dishes.
- Roast or grill at a high temperature so they caramelise before softening completely.
- Salt raw courgettes lightly if you want to draw out moisture before using them in salads.
Cut size matters too. Thinner slices or ribbons work better in raw and quick-cook recipes, while chunky wedges hold their shape in longer roasts.
Flavour pairings that work well with courgettes
Over the years, I’ve found courgettes take on flavour beautifully. Some of my favourite combinations include:
- Fresh herbs like mint, basil, dill, and parsley
- Citrus — especially lemon and lime
- Soft cheeses like feta, goat’s cheese, and labneh
- Warm spices such as cumin, coriander, and paprika
- Nuts and seeds for texture and richness
These pairings appear across the 10 recipes, so you’ll find at least one that suits your menu.
Serving courgette sides with different cuisines
One of the best things about courgettes is their adaptability. They can slot into almost any cuisine:
- Mediterranean: Serve with grilled fish, roast chicken, or pasta.
- Middle Eastern: Pair with lamb, falafel, or flatbreads.
- Spanish: Enjoy alongside tapas or seafood paella.
- Modern European: Match with steak, pork chops, or vegetable-based mains.
Because they’re mild in flavour, courgettes won’t overpower other elements on the plate.
Why this collection works year-round
While I think of courgettes as a summer vegetable, they’re available most of the year. In summer, I lean towards fresh salads, quick sautés, and grilled dishes. In cooler months, I roast or bake them, often pairing with warming spices or creamy sauces. This collection reflects that mix — you’ll find something light for hot days, something hearty for cold ones, and plenty in between.
Lets get cooking!
These courgette side dish recipes are the ones I keep coming back to. They’re varied enough to keep things interesting, but all start with the same humble vegetable and a focus on fresh, balanced flavours. Whether you’re cooking for one, making a weekday dinner, or hosting friends, you’ll find something here that fits. Try one, then another, and you might just end up loving courgettes as much as I do.
Frequently Asked Questions
Can I prepare courgette side dishes ahead of time?
Yes, most can be made a few hours in advance. For salads with fresh herbs or citrus, add those just before serving to keep the flavours bright.
How do I stop courgettes from going soggy when cooking?
Cook at a high heat and avoid overcrowding the pan. For raw dishes, salt and drain them briefly to remove excess moisture.
What’s the best way to cut courgettes for side dishes?
It depends on the recipe. Ribbons work well in salads, thick rounds are good for grilling, and chunky wedges hold up in roasts.
Can I freeze cooked courgette side dishes?
Courgettes have a high water content, so freezing can change their texture. They’re best eaten fresh, but roasted courgettes can be frozen for soups or stews later.
Which herbs pair well with courgettes?
Fresh mint, parsley, basil, dill, and coriander all work beautifully. Each brings a different character, from bright and zesty to soft and aromatic.