It’s that time of year when you’ve got more courgettes than you know what to do with – so here are some ideas of what you could do with them……
Two ways to Cook grated Courgettes – sent in by Diana
Serves 2
Try grating courgettes into a colander, sprinkle with a little salt, stir briefly and cover with a saucer or plate. Place a tin of beans or similar to weight it down and leave for about 30 minutes to allow some moisture release. Meanwhile grate lemon zest and squeeze about half the lemon.
1. To cook in frying pan with small knob of butter, put courgettes, minus as much liquid as you can, into a fry pan, spread it out and sprinkle lemon over.
Cook on med heat stir, once or twice and it is ready to eat. We like it slightly crunchy. Cook longer if you prefer it soft.
2. To cook in oven – Put courgettes into buttered casserole dish and cook about 15 minutes med heat.
Result should give a nutty texture especially if you use tender veg. and include the skin.
Courgette & Caper Salad – sent in by Dawn
This one is from the Gardeners World magazine…….
Serves 4
3 Large courgettes, sliced into thin strips (use vegetable peeler)
4 tbsp olive oil
1 lemon’s zest and juice
1 garlic clove, crushed
2 tbsp rinsed capers
50g Parmesan Cheese, shaved
1 handful rocket
Toss courgette strips with the oil, lemon zest and juice, garlic and seasoning. Set aside for 30 minutes or overnight. Divide between 4 plates and top with capers, cheese and rocket, Drizzle over any additional dressing.
Courgette& Feta Fritters with a Yogurt, Mint and Cumin Dip – one of mine
I’ve done this a couple of times & has gone down well - also goes well with a bit of Sweet Chilli sauce. You should be able to get non-courgette eating people to try this one!
Find the recipe on the EatYourVeg website.
Courgette Soup with parmesan, ricotta and mint – From my friend Olive
1 onion
1kg courgettes, cubed
2 garlic cloves
25g basil chopped inc stalks
75g Italian ricotta + 2 tbsp. to serve
500ml veg stock
large handful of mint roughly torn
4tbsp grated parmigiano reggiano
1. fry the onion and courgettes for 5-10 mins.
2.add the garlic and basil stalks, season and cook for another 2-3 mins
3.add the ricotta, stock most of the mint and basil leaves and add 250mls water.
4.bring to the boil and simmer for a couple of mins.
5. blitz in a blender.
6. return to the pan and add the cheese.
serve with extra ricotta, torn mint and basil leaves scattered over.
7. serve with crusty bread
enjoy !
Stuffed Courgettes – sent in by Bob
About two large courgettes, 9 to 12” long, you will probably have to grow your own to get this size which is bigger than a shop bought courgette but smaller than a marrow.
4 or 5 rashers of bacon cut into about ½ “squares or a handful of pancetta or chopped sausage.
1 large onion diced.
4 or 5 chopped tomatoes (or a tin of tomatoes)
¼ of a sweet red pepper diced (optional)
2 or 3 mushrooms diced (optional)
I clove of garlic crushed (optional)
Salt and pepper (optional)
Parsley or Basil (optional)
Cheese for grating on top prior to grilling.
Top and tail courgettes, leave skin on to hold flesh together, part peel only if skin is tough, cut into 4 or 5” lengths, leave seeds in. (i.e. cut one 10” courgette in half to give yourself two 5” lengths.)
Put into saucepan of hot water, bring to boil and simmer till part cooked, don’t let them get too soft.
After about 5 minutes remove from hot water and place on kitchen towel to dry and cool slightly. Cut lengthways and scoop out the seeds, this gives you a number of half round courgette shells about 5” long and a pile of seeds, retain both shells and seeds.
While this is going on put the bacon, onion, and red pepper in a frying pan and sweat down.
Add tomatoes, mushroom and all the seeds etc. scooped out of the courgettes.
If using fresh tomatoes add a squirt of tomato puree.
Add a little salt and pepper to personal taste although the bacon will provide some salt.
Mix well and simmer in frying pan for 5 minutes.
Cover a grill pan with foil, lay the courgette shells onto the foil, using a large spoon fill the scooped out courgettes with the onion/bacon/tomato mixture and top with grated cheese or bread crumbs. If there is any filling over, retain and serve as a vegetable dish. Grill the filled courgettes for 5 minutes or until just brown on the top, can be served with a white or cheese sauce.
Goes well as a warm meal with sausages or served warm with a salad.
Any surplus can be fridged and microwaved when needed within the next day or two.
If you’ve got any more Courgette recipes you’d like to share, please send through to info@astonclintonhorticulturalsociety.co.uk