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Courgettes With Moroccan Spices

This is a delicious way of cooking courgettes. Serve as an accompaniment to lamb tagines or stews, roast meats or chicken. To add extra calcium, sprinkle the courgettes with a generous handful of toasted sesame or sunflower seeds before serving.

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500g/1lb courgettes
Lemon juice, chopped fresh coriander and parsley, to serve

For the spicy charmoula

1 onion
1-2 garlic cloves, crushed
red or green chilli, seeded and finely sliced
2.5ml/ tsp paprika
2.5ml/ tsp ground cumin
45ml/3 tbsp olive oil
Salt and freshly ground black pepper


Serves: 4


Preheat the oven to 180C/350F/ Gas 4. Cut the courgettes into quarters or eighths lengthways, depending on their size, and place in a shallow ovenproof dish or casserole.

Finely chop or coarsely grate the onion and blend with the other charmoula ingredients and 60ml/4 tbsp cold water. Pour the charmoula over the courgettes. Cover the dish with foil or a lid and cook in the oven for 15 minutes.

Baste the courgettes with the charmoula, and return to the oven, uncovered, for 5-10 minutes until the courgettes are tender. Sprinkle with lemon juice and fresh coriander and parsley and serve.

COOK'S TIP:- Buy young courgettes with tender skin - older courgettes may need to be peeled.

NUTRITION NOTES Per portion:- Energy 95kcals/392kj, Protein 2.4g, Fat 8g, Saturated Fat 1.2g, Carbohydrate 3.4g, Fibre 1.3g
Sugars 2.9g, Calcium 35mg

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