Steaming courgette in the Varoma is one of the simplest ways to cook this summer vegetable. We have used the Varoma for courgette for years because the pieces do not become waterlogged and keep their colour.
Courgette is 95 per cent water. When boiled, it releases flavour and nutrients into the cooking liquid. In the Varoma that does not happen. Steam surrounds the pieces from all sides without diluting them.
Steamed Courgette in the Thermomix® Varoma®
Ingredients 0 / 2 ✓
- 500 g courgette
- 500 g vegetable stock
Instructions 0 / 3
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1
Wash and cut the courgette.
Courgette: wash, trim and cut into your preferred shape.
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2
Add stock to the mixing bowl.
Pour the vegetable stock into the mixing bowl.
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3
Steam courgette in the Varoma.
Spread the courgette across the Varoma tray and Varoma steaming insert. Place the Varoma in position and cook for 18 min / Varoma / speed 1.
Tip: If you want the courgette pieces very soft, increase the cooking time by 10 minutes.
Video
Nutrition per serving
Vegetable stock instead of water
We always use vegetable stock in the mixing bowl rather than plain water. The rising steam carries the aromatics upwards, and the courgette absorbs them as it steams. With plain water the pieces stay flat in flavour.
You can also use chicken stock or herb-infused water instead of vegetable stock. The stock left in the mixing bowl can be used afterwards as the base for a sauce or soup.
The cut determines the cooking time
The shape you cut determines how long the courgette needs to cook. Thin slices (3 to 5 mm) are done after 15 minutes. Thick wedges or cubes need 18 to 20 minutes. For very soft pieces, increase the time to 25 to 28 minutes.
We usually cut courgette into 1 cm thick slices. That is the right balance between tender and firm. The slices hold their shape and are ready in 18 minutes.
It is important that all pieces are roughly the same size. Otherwise the smaller ones will be mushy while the larger ones are still undercooked. Use a sharp vegetable knife, not a blunt blade.
Use the Varoma steaming insert
The Varoma steaming insert doubles the available surface area. You can steam up to 1 kg of courgette in one go. The pieces should sit loosely, not stacked on top of each other. Stacked pieces steam unevenly.
Spread the courgette evenly across both levels. The upper level (in the Varoma tray) cooks marginally faster than the lower level (on the steaming insert), but the difference is too small to adjust the timing.
Firm or soft
After 18 minutes the courgette will be firm to the bite. That means it still has a little resistance but is no longer raw. For salads, side dishes or freezing, this is the right level of doneness.
If you need very soft courgette (for example for baby food or a vegetable puree), extend the time to 25 to 28 minutes. The pieces will then break apart easily when touched.
For barbecue sides or gratin dishes, firm to the bite is better. The courgette continues to cook on the grill or under the grill and becomes too soft otherwise.
How long it keeps after steaming
Steamed courgette keeps in the fridge for 3 to 4 days. Leave the pieces to cool after cooking and transfer them to a sealed container. Do not store them in the stock or they will go mushy.
Freezing works well with firm-cooked courgette. Spread the pieces on a flat tray, freeze until solid, then transfer to a freezer bag. That way they do not stick together. Shelf life in the freezer: 6 to 8 months.
Very soft-cooked courgette goes mushy when thawed. Always cook to firm before freezing.
What other recipes do differently
Goes well with: salmon and feta.
You might also like: Broccoli with Ham in the Thermomix®.
Some recipes steam 500 g of courgette at Varoma speed 1 for a full 20 minutes using only water with 1 tsp of vegetable paste. Others combine courgette with broccoli and cook both for a flat 18 minutes, ignoring the different textures. Many blogs use plain water in the mixing bowl and miss the flavour boost entirely. We go a step further: vegetable stock instead of water lifts the taste, the cut controls the cooking time from 15 to 28 minutes, and the steaming insert doubles the capacity without stacking. The result is courgette that stays firm, keeps its colour and works with pasta, rice or as a side for the barbecue.
