Salad, starter or side: Yotam Ottolenghi's courgette recipes

Use up the annual courgette glut in an Italian-style antipasti with tomatoes and ricotta, grilled and smothered in saffron butter, or simply raw in a salad with a zippy lemon dressing

Courgettes seem to go in and out of fashion. One day, they’re on every recipe platform going, the next they disappear again as quietly and as subtly as they appeared. Retro courgette boats were definitely a thing once upon a time, but a few years back they were replaced by spiralised courgette “spaghetti” as a low-carb alternative to pasta. Regardless of where they land on the popularity meter, however, courgettes are always on my mind at this time of year; their versatility gives in to a light saute, a deep char or simply left to absorb whatever’s thrown at them in their truest, raw form.

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