Crushed courgettes from Ottolenghi Simple (page 57) by Yotam Ottolenghi

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Notes about this recipe

  • Jardimc on August 19, 2025

    Very late to the party. This is a great dish. Agree with everyone that the garlic needed more time - so I cooked them in separate dishes in the oven so I could remove the courgettes and leave them to drain. I didn’t have mint or dill on hand and was too tired to run out to the store, so followed Claudia Roden’s (The New Book of Middle Eastern Food, p.85 Mashed Zucchini Salad) suggestion to season with ground coriander, caraway seeds and harissa or fresh chili. LOVED it!

  • kleins99 on May 11, 2022

    The zucchini need to rest 30 minutes before putting in a collander and squeezing/ crushing the water out. I don't like to lose too much of the water because then the zucchini loses most of its volume and I'm left with a very small amount of zucchini. This was very enjoyable, and agree with others, the garlic should go in after the zucchini has cooked for 10 minutes. Then a second timer to remove everything after 20 minutes. I used dried mint and fresh mint, fresh dill, and fresh thyme. Lovely.

  • dj2eats on March 31, 2022

    I should have read the two preceding notes! The zucchini still had a good deal of liquid when I smooshed them, and the garlic wasn't quite smooshable. So cook the garlic longer and let the zucchini drain a bit again after smooshing. That would have helped concentrate the flavors more, as they were fairly mild in my opinion.

  • emiliang on January 10, 2022

    This was an absolutely delicious way of cooking a vegetable that has, let's just say, a pretty bland reputation. The result was creamy and delightful, with bright and lively notes from the lemon and mint. Very nice side dish, and I agree with the other commenter that the garlic should go into the oven a little earlier. Also, heads up that the zucchini will let out a lot of water after you crush it, so give yourself time to drain it for another 15 minutes or so afterward.

  • Lsblackburn1 on July 07, 2020

    Awesome side dish for the meatballs. I found that my garlic was not soft enough to mash after only 15 minutes so I fished it out and put it in the oven for longer. Next time I’d add it at the start. Served on flat bread with feta cheese.

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