Courgette basket-weave parcels recipe

Courgette basket-weave parcels recipe

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  • Recipes
  • Dish type
  • Side dish
  • Vegetable side dishes
  • Courgette side dishes

If I have a fault it is that if I see a dish or technique on TV then I get convinced that I can do it. It is fiddly and time-consuming but the results are impressive and will wow your dinner guests.

Wiltshire, England, UK

2 people made this

IngredientsServes: 3

  • 4 shallots
  • 12 button mushrooms
  • 12 black olives, pitted
  • 1 tablespoon tomato puree
  • 1 smoked mackerel, flaked
  • salt and pepper to taste
  • 2 courgettes

MethodPrep:25min ›Cook:10min ›Ready in:35min

  1. First, make the stuffing. Blitz the shallots, mushrooms and olives in a food processor till chopped. Fry them gently in a drizzle of oil in a frying pan for 10 minutes, then add the tomato puree, flaked mackerel and seasoning. Set aside to cool.
  2. Using a potato peeler cut thin slivers of courgette. You'll need pieces about 4 inches long so use the straightest part of each courgette. Cut each slice lengthwise into strips about 1/8 - 3/16 wide. For each parcel you will need 12 pieces.
  3. Place 6 strips onto a square of clingfilm with a narrow gap between each.
  4. Mentally label these strips as 1-6. Using a cocktail stick or wooden kebab skewer carefully lift up and double back strips 1, 3 and 5. Place a new strip at right angles across.
  5. Lay strips 1, 3 and 5 back down over the top of the new strip. Lift up and double back strips 2, 4 and 6. Lay a second horizontal strip.
  6. Repeat steps 3 and 4 until you have 6 horizontal strips in place.
  7. Place an egg-sized dollop of the stuffing in the centre of the weave.
  8. Carefully lift up and fold over the tails of the strips. Don't worry too much here as this is the bottom of the parcel. The neat and tidy side is underneath.
  9. Lift the four corners of the clingfilm and pull tight and twist to close.
  10. Place in a steamer and steam over boiling water for 10 minutes. Carefully cut open and remove the clingfilm and turn upside down on the plate.


This is a side-dish so create the stuffing to complement your main ingredient. I haven't tried it but I'm sure cucumber could be used instead and could be served cold as part of a picnic.


For the farse or stuffing use your imagination. You can use your favourite stuffing recipe or get creative.

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Filo parcels of Comté, courgettes, spinach & leeks

These can be made with the help of children of all ages as part of a big feast, or they work excellently as a light lunch with a green salad on the side. These parcels are easy to make and so delicious, the only problem is waiting long enough once they come out of the oven so you don’t burn your mouth!


  • 2 tablespoons light olive oil
  • 2 leeks, trimmed and washed thoroughly, then finely sliced
  • 2 courgettes, coarsely grated and placed in a sieve to drain excess liquid
  • 80g baby leaf spinach, washed and roughly chopped
  • 200g medium Comté (12 to 18-month), cut into 1cm cubes
  • 7 sheets filo pastry, measuring about 25x45cm
  • 75g unsalted butter, melted
  • Optional: 1 or 2 slices of ham, finely chopped


1 Place a large frying pan over a high heat, add the olive oil, then the leeks. Season with a little fine salt and a few grinds of black pepper, then stir to coat the leeks in the oil and seasoning. Cover the pan, turn the heat down a little to medium-low and sweat the leeks for 10 to 15 minutes until they are soft and a little golden – stir and check regularly so they do not burn and turn the heat down if necessary.

2 Remove the lid, raise the heat to high, add the courgettes and cook for a further 3 to 4 minutes, stirring regularly, then add the spinach and cook, still stirring, for about 2 minutes so that it wilts and some of the liquid cooks off. Check the seasoning and add more if needed, but not too much as the Comté will add plenty of flavour. Transfer the vegetables into a bowl and leave to cool before stirring through the cubes of Comté (and the ham, if using).

3 Heat the oven to 180℃ (160℃ fan).

4 Melt the butter in a small saucepan and lay out a sheet of filo pastry on a clean, cool worktop. Brush some butter over the filo and cut it lengthways into 2 strips. Put about 2 tablespoons of the mixture at the bottom of each strip and fold each one over diagonally to make a triangle, then continue to fold over up the length of the pastry. Repeat with the remaining filling and filo pastry.*

5 Arrange the parcels on a lined baking sheet and brush the tops with more butter. Bake in the centre of the oven for 18 to 20 minutes, or until they’re golden brown and cooked through. Serve immediately, but beware the piping hot filling!

1. Preheat oven to 175C (155C fan-forced).

2. Trim the ends from the zucchini and discard. Using a peeler, shave ribbons of zucchini. You'll need about 24 slices so depending on size of your zucchini you may need another one.

3. Add both cheeses and the herbs to a small bowl and combine with a spoon.

4. Lay about four slices of zucchini on a flat surface with each ribbon slightly overlapping the next. Dollop one dessert spoon of cheese mixture in the centre. Gently fold over the zucchini ends whichever way they fit, and roll to enclose the cheese like a parcel. Repeat with remaining cheese and zucchini. You should have about six parcels.

5. Oil the tray with a little of the olive oil. Place the zucchini parcels wrapped-side-down onto the tray. Arrange all the tomatoes in the tray, placing the ox tomato halves flesh-side-down.

6. Combine the dressing ingredients in a small bowl, season with salt and pepper, then pour over the parcels and tomatoes.

7. Roast for 30 minutes or until tomatoes are blistered and starting to caramelise.

8. Remove tray and scatter over herbs. Season generously with salt and pepper and serve.

HOW TO MAKE COURGETTE and ricotta cannelloni:

First of all grate the courgette and squeeze out all of the water. Sauté the onion until soft then add the courgettes, once they have cooked for a few minutes add the crushed garlic and lemon zest then stir it all together. Add the ricotta and lemon juice to the fry pan then season generously with salt and pepper.

You can use traditional dried cannelloni in this recipe but I find them a little bit time consuming to fill up so I decided to use fresh lasagne sheets. Place the delicious courgette and ricotta mixture at one end of the the lasagne sheet and roll it up. Keep doing this until you have used up all of the mixture, line them all up side-by-side in a oven proof dish. Finish it off with crushed tomatoes, Italian herbs and top with lots of grated cheese.

Bake your cannelloni in the oven until the cheese is golden and bubbling and the pasta is cooked through. I like serve my cannelloni hot with crusty garlic bread and a fresh green salad.

This recipe really is a great way to use up courgettes the flavours with the ricotta and lemon go so nicely together, I hope you love this recipe as much as I do. If you want more ideas check out my recipe for Courgette Rigatoni.

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Zucchini Parmesan Foil Packets

Yield: 4 servings

prep time: 10 minutes

cook time: 15 minutes

total time: 25 minutes

Minimum effort, zero clean-up and easy serving! These can also be grilled or baked so you can have it anytime, anywhere!


  • 1/4 cup unsalted butter, melted
  • 1/4 cup freshly grated Parmesan
  • 1 teaspoon dried basil
  • 1 teaspoon dried oregano
  • Kosher salt and freshly ground black pepper, to taste
  • 4 zucchini, cut into 1/4-inch thick rounds
  • 1/4 teaspoon crushed red pepper flakes
  • 2 tablespoons chopped fresh parsley leaves


  1. PREHEAT a gas or charcoal grill over high heat.
  2. WHISK together butter, Parmesan, basil and oregano season with salt and pepper, to taste.
  3. CENTER zucchini on a sheet of Reynolds Wrap® Heavy Duty Foil. Spoon butter mixture over zucchini. Bring up foil sides. Double fold top and ends to seal packet, leaving room for heat circulation inside.
  4. PLACE foil packets on the grill and cook until just cooked through, about 15-20 minutes.
  5. SERVE immediately, garnished with red pepper flakes and parsley, if desired.


Reynolds Kitchens Tip: Use Reynolds Wrap® Heavy Duty Foil packets to ensure the zucchini is flavorful and tender.

Reynolds Product: Reynolds Wrap® Heavy Duty Foil

Did you Make This Recipe?

Tag @damn_delicious on Instagram and hashtag it #damndelicious.

Disclosure: This post is sponsored by Reynolds Kitchens. As always, I only partner with brands that I love and truly believe in, allowing me to create more quick and easy recipes to get us through the week without breaking the bank. All opinions expressed are my own.

Baked fish in a bag recipe

I love the colours and flavours of this dish. The black olives and basil add a salty, herbal tang, but the overall effect is surprisingly delicate. I like to serve these parcels just as they are, so people can open them up at the table. The steam billows out and the aroma hits diners smack in the face. It's really theatrical, and great fun.


  • 1 Spring onion, trimmed and thinly sliced
  • 1 Yellow courgette, trimmed and thinly sliced
  • 1 Green courgette, trimmed and thinly sliced
  • 50 g Black olives, pitted and cut in half
  • 1 Bunch of basil
  • 2 Pinches of salt and black pepper
  • 1 tbsp Olive oil
  • 3 Lemon sole, skinned and filleted to make 12 fillets
  • 50 g Butter
  • 50 ml White wine
  • 1 Spring onion, trimmed and thinly sliced
  • 1 Yellow courgette, trimmed and thinly sliced
  • 1 Green courgette, trimmed and thinly sliced
  • 1.8 oz Black olives, pitted and cut in half
  • 1 Bunch of basil
  • 2 Pinches of salt and black pepper
  • 1 tbsp Olive oil
  • 3 Lemon sole, skinned and filleted to make 12 fillets
  • 1.8 oz Butter
  • 1.8 fl oz White wine
  • 1 Spring onion, trimmed and thinly sliced
  • 1 Yellow courgette, trimmed and thinly sliced
  • 1 Green courgette, trimmed and thinly sliced
  • 1.8 oz Black olives, pitted and cut in half
  • 1 Bunch of basil
  • 2 Pinches of salt and black pepper
  • 1 tbsp Olive oil
  • 3 Lemon sole, skinned and filleted to make 12 fillets
  • 1.8 oz Butter
  • 0.2 cup White wine


  • Cuisine: British
  • Recipe Type: Main
  • Difficulty: Medium
  • Preparation Time: 20 mins
  • Cooking Time: 10 mins
  • Serves: 4


  1. Preheat the oven to 180°C350°C/gas mark 4.
  2. Prepare the spring onion and courgettes by slicing them as thinly and evenly as possible. Make sure the black olives are pitted and cut them in half.
  3. Cut four pieces of greaseproof paper or foil, each one measuring about 30 x 30cm. Divide the courgettes into four equal piles on the pieces of paper or foil and season with salt and pepper. Place three sole fillets on each of the vegetable mounds, folding each fillet into three to save them from overcooking. Sprinkle over the spring onion and the black olives and scatter some chopped fresh basil. Drizzle olive oil over each pile.
  4. Fold the paper or foil over to create four parcels and, before you close them, divide the butter evenly between each parcel and pour a quarter of the white wine into each one. Seal the parcels tightly by folding over the edges and crimping them together. Leave a little space inside for the steam.
  5. Place a large, heavy-based frying pan or roasting tin over a high heat and pop the parcels into it. When the parcels start to expand, remove them from the heat and place in the oven for 7 minutes. Remove and serve at once.

Recipe taken from Bryn's Kitchen (published by Kyle Books)

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  1. Heat the over to 200˚C (gas mark 6). Crush 1 garlic clove into a small bowl and mix in the herbs and 2tbsp olive oil. Palce the courgettes and tomatoes in a roasting tin, pour over the herb-flavoured oil and top with the fish fillets. Chop 1 lemon into quarters and place between the fillets. Season well.
  2. To make a crumble topping, heat 2tbsp olive oil in a frying pan. Finely chop 1 clove garlic and add to the pan with the chilli. Cook for 2 minutes, then add the finely grated zest of 1 lemon, breadcrumbs and parsley. Fry, stirring, for 3-4 minutes, or until the breadcrumbs are golden and starting to crisp. Sprinkle over the fish.
  3. Roast for 20 minutes, or until the fish is cooked through.

Aubergine, courgette, chickpea and harissa filo parcels with a yoghurt and dill dip

Stuffed with hidden surprises, they make for an engaging entrée or out-and-out meal. Inside its butter-brushed crust, a gathering of diced greens, fresh herbs, spices and yoghurt warrant this recipe to be a staple in your kitchen from now on.

Flaky and with a satisfying crunch, these golden-hued filo parcels are as easy to make, as they are to love. Simply follow our step-by-step recipe and serve – easy as can be! Effortless, satisfying and perfect for a crowd.


Drain and rinse the chickpeas. Place in a bowl with a small pinch of sea salt and mash with a fork, retaining some texture. Cover and put to one side.

In a large pan melt 25g butter and then fry the onion and garlic over a medium heat for 3-4 minutes or until softened. Add in the aubergine and courgettes and turn the heat up and cook for a further 2-3 mins, stirring all the time, so nothing catches in the pan.

Once all the vegetables have softened stir in the spices and mix until all the vegetables are coated. Stir in the tomatoes and Rose Harissa paste. Cook on a gentle simmer for about 20 minutes or until the vegetable are cooked and the sauce thickened. If the mixture gets too try, add a little more water. Stir in the crushed chickpeas, season with salt and pepper and set aside to cool.

Meanwhile, make the yoghurt dip by mixing together the yoghurt, dill, lemon juice and zest. Finally season with salt and black pepper. Preheat the oven to 200c/180c fan and line a baking tray with baking parchment.

Melt the remaining butter, in a small pan and set aside. Lay out the filo pastry and cut into half and then half again, so you have 4 strips of pastry. Place 2 sheets of pastry on top of each other and brush with a little of the melted butter. Place 1 tbsp of filling in one corner of the pastry leaving a 1cm border.

Lift the corner of the pastry with the filling and fold over in a diagonal to create a triangle. Continue folding to the opposite corner keeping a triangle shape.

Brush with a little butter as you go along.

Transfer onto the baking tray, brush with more melted butter and sprinkle with the sesame and nigella seeds. Repeat this process until all of the filling has been used up and then bake for 20 minutes or until the pastry is golden and the filling is hot.

Serve with the dill yoghurt.

Fun, delicious, exotic

Packed with flavour from cube-cut aubergines and courgettes along diced onion, garlic and tomatoes, these bite-sized packages of joy also enjoy a filling of natural yoghurt and chickpeas to finish. Dashes of ground coriander, cinnamon and harissa add tones of mellow spice to complete the extensive profile of flavour. Working as delicate wrapping to its savoury insides, filo pastry adds both taste and texture while also doing away with the need of any cutlery whatsoever.

For our crust to become crisp, almost chip-like, glazing our pastry in thin layers of melted butter creates a sheen that adds to both flavour and texture. Being virtually fat-free, filo pastry risks becoming dry and unappealing when not brushed in butter or other spreadables.

For our recipe, we need fresh and clean flavours from our spreadable, and that is why we chose our Lurpak Slightly Salted Butter both as coating and filling. It has a rich presence without detracting from its surrounding ingredients, perfect for a dish such as this. It is clear why professionals and equally passionate across the globe have made Lurpaka staple of their kitchen and cuisine. Key to our recipe, it enriches whatever it touches.

Tips & Tricks

Handling filo pastry is easy when prepared properly, and for the best results, we recommend buttering your pastry sheets sparingly at first, as overdoing it runs the risk of your parcels being soggy. Instead, brush your melted butter with gentle strokes starting at the edges of your sheets and moving towards the other side. Should there be any cracks in your dough, carefully brush the weakened spot as to prevent further damage.

Recipe Summary

  • aluminum foil
  • 6 (8 ounce) lamb shoulder chops
  • 3 tablespoons minced garlic
  • salt and freshly ground black pepper to taste
  • 2 sprigs chopped fresh rosemary
  • 3 small zucchini, halved
  • 6 small carrots, halved
  • 8 ounces mushrooms, halved
  • 3 onions, sliced
  • 6 tablespoons butter
  • 6 teaspoons freshly squeezed lemon juice
  • 1 (8 ounce) package feta cheese, cut into 6 squares

Preheat the oven to 375 degrees F (190 degrees C).

Place 1 piece of heavy duty aluminum foil vertically on a work surface and 1 large piece aluminum foil horizontally on top, large enough to cover 1 lamb chop and vegetables..

Place 1 lamb chop in the middle of the aluminum foil and rub with 1/2 tablespoon garlic, salt, pepper, and rosemary. Repeat with remaining chops.

Stack zucchini, carrots, mushrooms, and onion on top of each lamb chop. Place 1 tablespoon of butter on top and drizzle with 1 teaspoon of lemon juice. Top each with 1 square of feta cheese. Tightly seal each package by wrapping the first piece of foil around the meat and vegetables, followed by the second.

Bake in the preheated oven until lamb is cooked but still pink in the center. An instant-read thermometer inserted into the center of a chop should read at least 140 degrees F (60 degrees C). Serve each person their own individual parcel.

Watch the video: Κολοκυθάκια από τον κήπο μου γεμιστά με τυρί (August 2022).