Courgettes with cream and rosemary

I wanted to serve this with the cream crust pastry, as courgettes goes so well with tomatoes and peppers, and I thought the cream would balance the acidity of the tomatoes and peppers. From Jane Grigson’s Vegetable Book (Penguin, 1976):

Courgettes with cream and rosemary
A dish that can be served on its own, or with veal, chicken and lamb. Use fresh rosemary from the garden. Other herbs can be substituted – parsley, chives, tarragon, fennel – but rosemary gives the best flavour of all.

3/4kg (1 ½lb) courgettes
75g (2 – 3oz) butter
100g double or whipping cream
10cm (4 in) sprig rosemary
Salt, pepper

Cut the unpeeled courgettes into thick diagonal slices. Blanch them in boiling salted water for about five minutes. Drain them well and put them back in the pan with the butter. Cover closely and leave them to finish cooking over a gentle heat. The courgettes must not brown or stick to the pan, so shake them gently from time to time. When they are tender, stir in the cream and rosemary, and leave to simmer for another five minutes. Turn the courgettes fairly often, so they are coated with the sauce and delicately flavoured with the rosemary. Fish out the sprig or rosemary before serving.


This was very simple to make but very good. An excellent dish for entertaining. The courgettes end up  very well-cooked however, so if you like them with a little bite, don’t let them finish cooking completely at the butter stage, or skip the butter all together.

I agree completely with the meat serving suggestions – rare, grilled lamb or chicken roasted with lemon, spring to mind.

Courgette’d by Elly

One response to “Courgettes with cream and rosemary

  1. Simple but fabulous. I’m not a big one for cream sauces but this was much fresher and lighter than most. Mmmmmm…..