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Mexican one-pot courgettes recipe image

Print Mexican one-pot courgettes

This easy, rewarding recipe makes an excellent dinner for a busy evening – it just requires chucking everything in a pot and waiting. These flavourings are unusual for courgettes, which are generally treated in a Mediterranean way. Serve with rice or bread to soak up the juices.


  • 750g courgettes, cut into small dice
  • 350g tomatoes, skinned, deseeded & chopped (or use tinned tomatoes)
  • 6 peppercorns
  • 4 sprigs fresh coriander
  • 2 sprigs fresh mint
  • 3 cloves
  • 2cm piece cinnamon stick
  • 2 small chillies, left whole
  • 120ml single cream
  • Salt & pepper


  1. Put everything in a large, heavy-based pan, cover and bring to a simmer. Cook slowly for about 30 minutes, stirring occasionally to prevent sticking, until the courgettes are tender and all the liquid has been absorbed. This sometimes tastes even better reheated the next day.
want to cook with fresh ingredients? try one of our award winning veg boxes