Baby Courgettes with Crème Fraîche, Tarragon & Toasted Seeds
Baby Courgettes with Crème Fraîche – Summer Starter
Sweet baby courgettes are lightly roasted until just tender, then paired with tangy crème fraîche, fragrant tarragon, and a scattering of toasted seeds. This light, summery starter is fresh and bright, perfect for warm-weather cooking.
Courgettes, or zucchini, are part of the squash family, native to the Americas and were embraced in European kitchens from the 18th century onwards. Baby courgettes are a seasonal highlight of early summer, prized for their delicate sweetness and tender bite.
This dish is everything I love about cooking in season: quick, fresh, and full of contrast. Cool crème fraîche and fragrant herbs meet tender courgettes, with toasted seeds for crunch and a bright lift of lemon. I make this on sunny days when the garden is overflowing with courgettes. It works beautifully as part of a light summer spread, especially with good bread to scoop up every last bit. Serve with a chilled white wine or a crisp rosé. It pairs beautifully with grilled chicken, lamb, or fish.
Baby Courgettes with Crème Fraîche, Tarragon & Toasted Seeds
Baby courgettes with herby crème fraîche, toasted seeds, and lemon – a fresh summer starter that’s quick, elegant, and easy to adapt.
Ingredients
- 10 baby courgettes
- 1 tbsp olive oil
- Flaky sea salt and black pepper
- Zest of 1 lemon
Instructions
- Preheat the oven to 170°C.
- Trim the baby courgettes and slice into 3mm discs. Toss with the olive oil, lemon zest, salt, and pepper.
- Arrange in a single layer on a lined baking tray and bake for 10 minutes until just tender.
- In a small bowl, stir the tarragon, mint, and lemon juice into the crème fraîche. Season with salt to taste.
- Toast the seeds in a dry pan for 2 minutes, then add the chilli flakes (if using) and toast for another couple of minutes until fragrant.
- Spread the herby crème fraîche onto a serving plate. Arrange the warm courgettes over the top.
- Scatter the toasted seeds and chilli flakes over the courgettes, finishing with any extra herbs.
- Drizzle with a little olive oil and serve warm or at room temperature, with bread if you like.
Shopping List
10 baby courgettes
1 tbsp olive oil
Flaky sea salt and black pepper
1 lemon
Nutrition Facts
Calories
413Fat
32.5 gCarbs
15.8 gProtein
11 gApproximate values per serving
Ingredients and sourcing tips
Where to buy: Baby courgettes appear in farmers’ markets and some supermarkets during early to mid-summer. For the best flavour, choose small, glossy, firm courgettes with no soft spots or wrinkle.
Substitutions
If you can’t find baby courgettes, slice regular courgettes thinly.
Yoghurt works in place of crème fraîche for a tangier flavour, and soft herbs like chives, oregano, or parsley make easy swaps for tarragon or mint.
Swap the mixed seeds for pine nuts, almonds, or crushed hazelnuts for a nuttier finish.
Kitchen notes
Cooking tips: Don’t over-bake the courgettes or they’ll turn soft and watery. Ten minutes in a 170°C oven is usually enough to keep them sweet with a light bite.
Leftovers: Toss leftover courgettes into a salad with fresh herbs or spoon them over toast with a fried egg. Alternatively, chop them and stir through pasta with extra lemon zest. They’ll keep in the fridge for up to 2 days.
Making ahead and storing: Toast the seeds and mix the herby crème fraîche a few hours ahead. The courgettes can be baked and served at room temperature, but assemble everything just before serving for the best texture.
