Anna Jones’ courgette recipes | The Modern Cook

Courgettes come into their own at this time of year, and especially sing in this crisp, parmigiana-style bake and Middle-Eastern spicy dip Courgettes will now be keeping us company until the end of summer. Right now, the ones I buy come from Italy, but as soon as the summer is in full swing they will come in a glut from British farmers and allotments. After a trip to Sicily, and a lot of aubergine parmigiana, I have been craving breadcrumb-topped bakes. This courgette and ricotta one has layers of texture that make me cook this again and again: crisp yet buttery courgettes, pillowy ricotta, and a topping of melty mozzarella and crunchy breadcrumbs. And something baked for 40 minutes is …