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Courgette glut!
21 Answers
I grew 4 courgette plants from seed and now they are like the Triffids! I have cut probably about 20 already (OH is getting a bit tired of them); I have given about half of them away.
PLEASE.........does anyone have a good recipe/suggestion for using up surplus courgettes?
TIA J
PLEASE.........does anyone have a good recipe/suggestion for using up surplus courgettes?
TIA J
Answers
I got stuck behind a giant marrow carrying a coffin and some mourners the other day. It was nothing to worry about; it was just a funeral courgette!
20:09 Sun 05th Aug 2012
ZUCCHINE IN AGRODOLCE/Sweet and sour courgettes
4 large courgettes
4 tablespoons olive oil
2 cloves garlic, peeled and crushed
2 large tablespoons of red wine vinegar
2 salted anchovies, rinsed, boned and patted dry
1 tablespoons sultanas, soaked in warm water for 15 minutes, then drained and dried
1 tablespoon pine kernels
1/4 teaspoon granulated sugar
Sea salt
Top and tail the courgettes, peel them and cut them into sticks.
Heat the oil and garlic together until the garlic is brown, then discard it.
Add the courgette sticks to the oil and fry them for about 10 minutes or until just tender.
Add the vinegar, the anchovies, the sultanas and the pine kernels.
Mix it all together and sprinkle with sugar. Cook for a further 10 minutes, or until the courgettes are completely soft.
Season with salt only if required and serve hot.
4 large courgettes
4 tablespoons olive oil
2 cloves garlic, peeled and crushed
2 large tablespoons of red wine vinegar
2 salted anchovies, rinsed, boned and patted dry
1 tablespoons sultanas, soaked in warm water for 15 minutes, then drained and dried
1 tablespoon pine kernels
1/4 teaspoon granulated sugar
Sea salt
Top and tail the courgettes, peel them and cut them into sticks.
Heat the oil and garlic together until the garlic is brown, then discard it.
Add the courgette sticks to the oil and fry them for about 10 minutes or until just tender.
Add the vinegar, the anchovies, the sultanas and the pine kernels.
Mix it all together and sprinkle with sugar. Cook for a further 10 minutes, or until the courgettes are completely soft.
Season with salt only if required and serve hot.
Courgettes Roasted with Lemon, Chilli & Garlic
4 Courgettes, cut into quarters lengthwise
2 Garlic cloves, finely chopped
1 Red chilli, deseeded and finely chopped
1 Lemon, zest and juice
Olive oil
Flaky sea salt
Place the courgettes in a shallow roasting dish in a single layer, drizzle over a little olive oil and sprinkle over the garlic and chilli, season with salt.
Roast in a preheated oven at 180C for about 30 minutes or until tender and lightly coloured.
When cooked remove from the oven and sprinkle over the lemon zest and squeeze the juice over before serving.
4 Courgettes, cut into quarters lengthwise
2 Garlic cloves, finely chopped
1 Red chilli, deseeded and finely chopped
1 Lemon, zest and juice
Olive oil
Flaky sea salt
Place the courgettes in a shallow roasting dish in a single layer, drizzle over a little olive oil and sprinkle over the garlic and chilli, season with salt.
Roast in a preheated oven at 180C for about 30 minutes or until tender and lightly coloured.
When cooked remove from the oven and sprinkle over the lemon zest and squeeze the juice over before serving.
We do this often, only we triple the recipe and freeze the remainder for those cold, dark days of winter when a reminder of sunny summer is needed:
Ingredients:
•1 medium eggplant
•1 teaspoon salt
•2 to 3 tablespoons olive oil
•4 cloves garlic, coarsely chopped
•1 medium onion, halved and thinly sliced
•2 cans (14.5 ounces each) diced tomatoes with juice
•Red, yellow, and green bell pepper, cut in 1-inch pieces, about 1 to 1 1/2 cups
•1/2 cup coarsely chopped fresh basil, about 12 large leaves
•1/4 teaspoon black pepper
•Dash dried leaf oregano
•3 small zucchini, halved lengthwise then sliced
•Fresh shredded Parmesan cheese, optional (we don't add the Parmesan to portion we freeze).
Preparation:
Peel eggplant and cut in 1-inch cubes; put in a colander and sprinkle with the salt. Let stand in the sink for about 20 to 30 minutes to drain.
In a large saucepan or Dutch oven, heat olive oil over medium heat. Add onion and garlic; sauté until onion is tender. Add the tomatoes, bell peppers, basil, pepper, and oregano. Cover and simmer, stirring occasionally, for 20 minutes. Add zucchini and eggplant; cover and continue simmering for 10 to 15 minutes, until vegetables are tender. Taste and add salt, if needed. Serve with fresh shredded Parmesan cheese, if desired.
Ingredients:
•1 medium eggplant
•1 teaspoon salt
•2 to 3 tablespoons olive oil
•4 cloves garlic, coarsely chopped
•1 medium onion, halved and thinly sliced
•2 cans (14.5 ounces each) diced tomatoes with juice
•Red, yellow, and green bell pepper, cut in 1-inch pieces, about 1 to 1 1/2 cups
•1/2 cup coarsely chopped fresh basil, about 12 large leaves
•1/4 teaspoon black pepper
•Dash dried leaf oregano
•3 small zucchini, halved lengthwise then sliced
•Fresh shredded Parmesan cheese, optional (we don't add the Parmesan to portion we freeze).
Preparation:
Peel eggplant and cut in 1-inch cubes; put in a colander and sprinkle with the salt. Let stand in the sink for about 20 to 30 minutes to drain.
In a large saucepan or Dutch oven, heat olive oil over medium heat. Add onion and garlic; sauté until onion is tender. Add the tomatoes, bell peppers, basil, pepper, and oregano. Cover and simmer, stirring occasionally, for 20 minutes. Add zucchini and eggplant; cover and continue simmering for 10 to 15 minutes, until vegetables are tender. Taste and add salt, if needed. Serve with fresh shredded Parmesan cheese, if desired.
You could send me some Jumbo! Mine are so lacking in sun that they're small and very nealy rotton.
One of our favourite recipes is Courgette Cake.
large handful sultanas
2 medium – large courgettes, grated using course side of box grater
2 large eggs
125ml vegetable oil
150g caster sugar
225g self-raising flour
1/2 teaspoon bicarb
1/2 teaspoon baking powder
sandwich tin greased & lined
Preheat oven to 180 C
Grate courgettes.
Combine eggs, oil and sugar in bowl.
Sieve in flour, bicarb and baking powder and beat until well combined.
Stir in courgette and sultanas.
Pour into tin and bake for 30 minutes until slightly browned and firm to touch.
One of our favourite recipes is Courgette Cake.
large handful sultanas
2 medium – large courgettes, grated using course side of box grater
2 large eggs
125ml vegetable oil
150g caster sugar
225g self-raising flour
1/2 teaspoon bicarb
1/2 teaspoon baking powder
sandwich tin greased & lined
Preheat oven to 180 C
Grate courgettes.
Combine eggs, oil and sugar in bowl.
Sieve in flour, bicarb and baking powder and beat until well combined.
Stir in courgette and sultanas.
Pour into tin and bake for 30 minutes until slightly browned and firm to touch.
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