Courgette, or zucchini, is one of my favourite vegetables. I particularly love them in the summer when they grow beautifully here in the UK.

I've collated some of my favourite courgette recipes here to share with you all. These recipes are all vegetarian or vegan. I've also included a few cooking tips to help you avoid soggy courgettes and end up with delicious results every time.

What's the best way to cook courgettes

Courgettes benefit from being roasted or fried - they're just too watery to handle being boiled.

Boiling courgettes just turns them mushy and soggy and that is never a good thing.

For the same reason if you're planning to bake a cake or some muffins with your courgettes it's advisable to squeeze some of the water out before adding to your batter.

My favourite way to cook courgettes is to thinly slice them and lightly sauté them in olive oil. When you add them to a summer salad, mix them in with pasta pesto or serve your sautéd courgettes as a side dish with lemon, parsley and pine nuts they really come into their own.

If you prefer you can roast your courgettes - this works well with other vegetables too. Aubergine, butternut squash and peppers complement them well. This delicious roasted vegetable pasta includes courgettes.

How to sauté courgettes

- - Wash your courgettes then cut the ends off with a sharp knife.
- - If on the large side you may want to cut in half lengthways first.
Thinly slice into half moons. Smaller courgettes can be sliced into rounds.

Add a little olive oil to a frying pan and heat.
Add the courgettes and sauté over a medium heat stirring often.

Courgettes can be tricky to turn over so you may need to use tongs or two forks (be careful not to scratch the pan) to help ensure that both sides are well cooked.
Cook until turning golden brown.
Season with salt and pepper to taste. Lemon juice, finely chopped parsley and pine nuts are also delicious additions.