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2025-12-23 23:59:59
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Spicy Spiral Courgette Hot Dog (Zucchini)
Courgettes are in peak season now on the farm, and this grilled accordion-cut method transforms them into a summer showstopper. We insert a skewer lengthwise through each courgette and slice carefully to create a beautiful spiral accordion. This technique helps the courgette hold its shape and ensures the gochujang marinade reaches every fold. A smoky, spicy, umami-packed plant-based BBQ star!
Takes 20 minutesminutes
Serves 4
Ingredients
For the courgettes
4–5 small courgettesabout 400g / 14 oz total
1tbspolive oil
Gochujang Marinade
60g¼ cup gochujang paste or The Happy Pear Spicy Red Pepper Pesto
2tbsptamari or soy sauce
2tbspmaple syrup or agave
1tbsprice vinegar or lime juice
1tbsptoasted sesame oil
2garlic cloves
1tspfresh ginger
To serve (optional but recommended)
Toasted buns or flatbreads
Gherkins
Vegan mayo
Tomato ketchup
Fresh coriander or mint
Fried red onions
Instructions
Skewer and spiral-cut the courgettes:
Wash and trim 4–5 courgettes (about 400g / 14 oz). Carefully insert a metal or soaked wooden skewer lengthwise through the centre of each courgette, from end to end. Using a small sharp knife, slice diagonally at a 45° angle along one side, then rotate to the opposite side and make straight cuts that connect with the diagonal ones—this creates a spiral pattern along the skewer. The skewer prevents you from cutting too deep and helps the courgette hold its shape. Once cut, gently stretch the courgette to reveal the accordion shape, increasing surface area for flavour and caramelisation.
Make the marinade:
Finely grate 2 garlic cloves and 1 tsp fresh ginger. In a bowl, whisk together with 60g gochujang paste, 2 tbsp tamari, 2 tbsp maple syrup, 1 tbsp rice vinegar, and 1 tbsp toasted sesame oil. Taste and adjust for balance—add more sweetness, acidity, or spice as needed.
Grill until caramelised:
Preheat a BBQ, frying pan or griddle pan over medium-high heat. Brush the courgettes with 1 tbsp olive oil and sprinkle with a generous pinch of salt. Grill for 3–4 minutes per side, turning carefully, until tender, caramelised, and slightly charred.
Brush on the marinade:
Using a pastry brush, generously brush the marinade onto the grilled courgettes, ensuring it gets inside all the folds. Continue cooking for a further 2–3 minutes, turning regularly so they cook evenly and the marinade begins to caramelise.
Serve hot off the grill:
Serve the grilled courgettes (remove the skewers) in toasted buns or flatbreads, topped with gherkins, vegan mayo, tomato ketchup, fresh herbs, and a handful of fried onions. Alternatively, slice and serve over bowls of grains, salads, or noodles for a vibrant summer dish.
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