Courgette And Broccoli With Pine Nuts

Vegan Chef Day

Vegan courgette and broccolie with pine nuts

One of our favourite courgette recipes. This makes a lovely fresh and light summer meal or can be served as a side dish. Provided by Vegan Chef Day, this recipe is easy to make and should take less than 30 minutes to prepare too. It’s a perfect recipe for vegans and non-vegans alike. Give it a go if you are looking for inspiration outside of your usual fall-back set of ingredients.

One of the reasons we love this recipe is for the central ingredient. Not only are these Courgette and Broccoli with Pine Nuts very delicious, but they also contain lots of healthy nutrients. The baby marrows are light in calories but high in Vitamin C. They also are a source of vitamin A, B6, Magnesium, Iron and Calcium. The recipe also provides an easy way for us to get more greens into our diet without being overly intimidating or as bland as stereotypes about vegan food suggest!

We should also make a point for any confused people reading this recipe in the United States. Courgettes is another name for Zucchinis. If you want to try and make your own, you can!

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If you are looking for more courgette recipes to try, we have lots of options!

Ingredients

  1. 2 courgettes (zucchini)
  2. 1 head of broccoli
  3. 1 garlic clove
  4. juice of 1 lemon
  5. 1 tablespoon extra virgin olive oil
  6. 1 small handful of coriander (cilantro) leaf
  7. 1 tablespoon pine nuts

Method

  • Cut the courgettes on the diagonal, brush with oil, griddle on a high heat
  • If you do not have a griddle pan you can grill the courgette
  • Steam the broccoli until only just cooked
  • Purée the garlic using a pestle and mortar, add the lemon juice, oil and salt to taste
  • Finely chop the coriander
  • Toast the pine nuts in a dry frying pan on a medium heat
  • Mix the broccoli, courgette and dressing well

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