Courgettes - what to do with them?
Discussion
I've growm some courgettes and, being new to this, it appears that I'll have rather a lot!
Current count is c60 flowers/mini courgettes and they are growing very fast!
I picked 3 today that yesterday weren't big enough to pick.
So what can I do with them?
I've been told they can't be frozen and only keep for a couple of days.
I know the mods will move this to the food area but thought I'd ask here first!
If you grow them you must have a use for them.
TIA
Current count is c60 flowers/mini courgettes and they are growing very fast!
I picked 3 today that yesterday weren't big enough to pick.
So what can I do with them?
I've been told they can't be frozen and only keep for a couple of days.
I know the mods will move this to the food area but thought I'd ask here first!
If you grow them you must have a use for them.
TIA
When I was a kid, my Dad insisted on growing these in the field.
He left a lot which ended up being the size of two rugby balls end to end. They were foul and my Mum served it up boiled like a mushy vegetable. Do not try this. Believe me.
Alternatively I found them to be edible, and even really nice, picked courgette sized, thinly sliced, fried in butter until they go a little crispy.
He left a lot which ended up being the size of two rugby balls end to end. They were foul and my Mum served it up boiled like a mushy vegetable. Do not try this. Believe me.
Alternatively I found them to be edible, and even really nice, picked courgette sized, thinly sliced, fried in butter until they go a little crispy.
I've heard this is really nice and it's what I plan on doing with some of our glut in the next few days:
Chocolate courgette cake: http://www.chocolate-source.co.uk/chocolate_recipe...
Otherwise i like full length thin slices grilled with a bit of olive oil, parmesan and salt etc.
Chocolate courgette cake: http://www.chocolate-source.co.uk/chocolate_recipe...
Otherwise i like full length thin slices grilled with a bit of olive oil, parmesan and salt etc.
Japveesix said:
I've heard this is really nice and it's what I plan on doing with some of our glut in the next few days:
Chocolate courgette cake: http://www.chocolate-source.co.uk/chocolate_recipe...
Otherwise i like full length thin slices grilled with a bit of olive oil, parmesan and salt etc.
Chocolate courgette cake: http://www.chocolate-source.co.uk/chocolate_recipe...
Otherwise i like full length thin slices grilled with a bit of olive oil, parmesan and salt etc.
Hey - I was just about to post that 
Mrs. Kinky baked one at the weekend. Now I'll be honest, I utterly detest courgettes, but that cake was utterly gorgeous
Learn to love them.
They're lovely chargrilled on the BBQ with grilled halloumi plus the following sauce:
50g flat-leaved parsley, stalks and all
75ml olive oil
2 crushed young garlic cloves
zest and juice of 1/2 a lemon
s & p
Whizz this together in a blender and drizzle over the still-warm grilled courgettes and cheese.
They're lovely chargrilled on the BBQ with grilled halloumi plus the following sauce:
50g flat-leaved parsley, stalks and all
75ml olive oil
2 crushed young garlic cloves
zest and juice of 1/2 a lemon
s & p
Whizz this together in a blender and drizzle over the still-warm grilled courgettes and cheese.
Ha Ha! very common mistake - too many courgette plants, I only grow 2 plants each year and that is more than enough for my family - we still give loads away.
They can be frozen - dice them, then flash fry them for a minute or so, cool them on some kitchen paper then spread out onto a tray and freeze, once frozen, they can be bagged and kept in the freezer. Don't bag them before freezing them or they will freeze in one solid lump.
Then you just take out what you need and add to casseroles, tomato sauces, minestrone etc.
1 thing I did the other night is make a courgette sauce for pasta. slice the courgettes (I used a kilo of cougettes for 2 people), very gently cook these with a couple of cloves of garlic in some olive oil for about 25 mins (until all the water has been cooked out, then bash them up with a wooden spoon, add some cream and parmesan and toss your cooked pasta in it. You could add some peppers as well to add more flavour.
They can be frozen - dice them, then flash fry them for a minute or so, cool them on some kitchen paper then spread out onto a tray and freeze, once frozen, they can be bagged and kept in the freezer. Don't bag them before freezing them or they will freeze in one solid lump.
Then you just take out what you need and add to casseroles, tomato sauces, minestrone etc.
1 thing I did the other night is make a courgette sauce for pasta. slice the courgettes (I used a kilo of cougettes for 2 people), very gently cook these with a couple of cloves of garlic in some olive oil for about 25 mins (until all the water has been cooked out, then bash them up with a wooden spoon, add some cream and parmesan and toss your cooked pasta in it. You could add some peppers as well to add more flavour.
Cut them in to discs about .5 cm thick, put in large flat pan, salt with good quality rock salt and drizzle some olive oil, lightly fry for 2 min per side adding some parmashan shavings 30 sec before serving.
Really really tasty, works well as a 'fancy' veg option with a roast dinner or toad in the hole; equally good served on top of a rocket or strong herb salad with some sun blushed tomatoes.
Really really tasty, works well as a 'fancy' veg option with a roast dinner or toad in the hole; equally good served on top of a rocket or strong herb salad with some sun blushed tomatoes.
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