Purée of Grilled Courgettes Topped with Goat’s Cheese and Hazelnuts

Preparation info

  • Difficulty


  • Serves


Appears in

Josceline Dimbleby’s Complete Cookbook

Josceline Dimbleby’s Complete Cookbook

By Josceline Dimbleby

Published 1997

  • About

Courgette purée tastes lovely but can be quite wet. Grilling the courgettes before puréeing instead of steaming them dries them out a bit and also adds a pleasant smoky taste. Serve with crusty bread.


  • 675 g/ lb similar-sized courgettes
  • a little olive oil
  • 40 g/ oz butter
  • ¼ nutmeg, grated
  • 75 g/3 oz wide-diameter goat’s cheese log
  • 40 g/ oz slivered hazelnuts (available in healthfood shops)
  • salt
  • black pepper


Top and tail the courgettes, cut them in half lengthways and smear all over with olive oil. Heat the grill to its highest and grill the courgettes on both sides until blackened in patches. Then put them into a food processor with the butter, grated nutmeg and some salt and black pepper. Whizz until smooth and scrape out into a gratin dish.

Cut or crumble the goat’s cheese into small pieces and sprinkle it over the top of the purée. Sprinkle on black pepper and lastly scatter on the hazelnuts. Drizzle a little olive oil over and put under a hot grill again until the cheese is bubbling. The dish can be kept warm in a low oven for up to half an hour.