Courgettes (or zucchini) are one of my all-time favourite vegetables. It might be an unpopular opinion, but they work in SO many dishes and I love their mild, slightly sweet flavour.
My mum grows courgettes and this is a recipe that came into my mind when she gave me one of her (ginormous) courgettes from her garden.
Salt and pepper chips are an absolute staple when ordering a Chinese takeaway, and those flavours work incredibly well with the courgettes, creating a side dish that’s easy to make, versatile and absolutely delicious.
I’ve served these salt and pepper courgettes on the side of Mushroom and Goats Cheese Frittata, Toad-in-the-Hole and even Roast Beef – whatever you’re eating, they’re going to work!
Ingredients, Substitutions and Variations
- Courgettes (or zucchini for my American friends) – I used 2 medium/large courgettes here for a side dish that comfortably serves at least 4 people. You can make more and serve it as an incredible vegetarian main course (topped with a fried egg – that would be phenomenal!)
- Bell peppers, onions, garlic, chilli – these are your standard ‘salt and pepper’ veggies. You can increase the amount of chilli if you want them to be spicier.
- Five spice, salt, pepper, sugar – this mix of flavours is what’s going to make your salt and pepper courgettes absolutely BANGING. Wait until you try it!
How to Make Salt and Pepper Courgettes
Cut your courgettes into small pieces and cook in oil for 10-15 minutes until soft and golden.
Add your chopped bell pepper, onion, garlic and chilli and cook for another 4-5 minutes, stirring often.
Stir in the five spice, salt, pepper and sugar. It’s ready!
Salt and Pepper Courgettes / Zucchini
Ingredients
- 1 tablespoon olive oil
- 2 large courgettes zucchini
- 2 bell peppers any colour – I use red and yellow
- 1 onion
- 3 cloves garlic
- 1 red chilli
- 1 teaspoon Chinese five spice
- 1 teaspoon salt
- 1 teaspoon ground pepper
- 1 teaspoon caster sugar
Instructions
- Cut the top and tail off the courgettes. Cut each in half lengthways, then into quarters, then slice into 1cm thick pieces. Put in a large frying pan with the oil and cook on a medium heat for 10-15 minutes until softened and starting to turn golden.
- Meanwhile, peel and chop the onion into small pieces. Peel and finely chop the garlic. Remove the seeds from the chilli and bell peppers and cut into small pieces. Add to the pan with the courgette and cook for another 4-5 minutes.
- Add the five spice, salt, pepper and sugar. Cook and stir well for another 30 seconds then remove from the heat. Serve immediately.
Video
Notes
- This recipe is best cooked and eaten immediately. If you have leftovers, store in the fridge for up to 3 days. Reheat thoroughly in a frying pan before eating. Do not freeze.
The ULTIMATE side dish. This goes with everything!