This discussion has been closed.
Posted by irisdublin (U14428036) on Monday, 19th July 2010
Hi guys,
I have so many courgettes i cant eat them fast enough, below is a recipe for courgette cake ,not as healthy as it sounds but very tasty. A friend of mine makes it in batches and freezes it!
Does anyone have any good recipes?
Courgettes on toast! Hugh Fearnley Whatsit has a recipe on the Channel 4 website. Decidedly yummy!
I was in the same position as you last year but this year mine are very late because 2 lots got done by the frost.
Loads of good soups I made - courgette and cucumber is particularly nice as a cold soup in this hot weather.
Also cut them long ways and stuff with minced lamb.
I froze loads last year by cutting in chunks, boiling for two minutes and then tipping into a bowl of ice and putting in plastic freezer bags - they lasted all winter.
good luck
Maplegreen
slice into ribbons lengthways with a potato peeler & fry in olive oil with some garlic,dried chilli flakes & lots of black pepper.turn into some cooked pasta & sprinkle with parmesan shavings.ummmmmmmm!
You might like to look at some of the ideas on the thread I posted on the Â鶹¹ÙÍøÊ×Ò³Èë¿Ú food board on the same subject.
Last night for dinner I made the recipe from the waitrose website for courgette, tagliatelle and creme fraiche. So tasty and easy to make.
I have a very useful little book called "What will I do with all those courgettes?" by Elaine Borish. Does exactly what it says on the cover! J.
I've got four courgette plants in pots but they have been conveniently producing just one courgette per day between them.
very well trained koala girl.
Thanks guys, will defo try the pasta ones, and was thinking of making some sort of baji by grating them!
Ill let u know how they turn out
Courgette relish is nice-there are recipes around but this is quick and easy and not designed for long term storage.
Like most of my recipes there are no precise quantities just the idea.
Chop up some courgettes and onions and sprinkle with coarse salt(maldon?)leave for an hour or so and drain.
Simmer with white wine vineagar and sugar plus any spices etc you like-I like a bit of freshly grated horseradish and some mustard seeds.
When tender blend and serve when cold.
It`s good
Theres a receipe in Alys Flowers book ,where you use courgettes in a cake , similar to carrot cake. which looks lovely.
Just read the 1st post again - (note to self read twice before typing )
Ping!
, in reply to message 13.
Posted by Vulnerable Bede (U14285087) on Tuesday, 20th July 2010
My Mama used to make these courgette fritters.
Make like a drop scone batter without the sugar but a pinch of salt instead. Add a little crushed garlic and grated raw courgette (in weight half the amount of the batter)and a little freshly grated Italian hard cheese. Any chopped herb may be added too. Best deep fried into little fritters but can be shallow fried in a little olive oil. The flowers can be dipped into the courgette-less batter and deep fried too! Serve with balsamic and basil infused olive oil with a drop of Tabasco.
This one is mine. Cut into rings, dip into seasoned flour and then beaten egg. Put into a pan with heated oil. On the wet egg side sprinkle sesame (or sunflower, pumpkin) seeds then flip over to cook both sides until golden brown. Can be done with aubergines too!
Bellissimo!
I have 4 courgette plants and I knew it was a mistake. Three would have been plenty. But I sowed an extra seed in case one failed, and hadn't the heart to waste it...
So I have a fridge full of courgettes. Here's a recipe we enjoy:
Sliced the courgettes extremely thinly. Cook very gently with a sprinkling of salt in a little olive oil, with the lid on the pan. When they are soft and mushy, add some chopped fresh mint before serving.
If you google courgettes, you'll find a myriad recipes. The link below offers a good one.
I'll keep an close eye on this thread. I have courgettes coming out of my ears.
My offering to the collection is one from Alegra McEvedy.
Boil some long pasta (250g) and add courgettes sliced in 1 cm pieces when there is about 4 mins left on the pasta. Let the pasta and courgettes boiled for another 6 mins. Drain.
In the pan fry chopped 30g of anchovies, 3 cloves of garlic and some chilli flakes in butter until the anchovy starts to melt.
Add the pasta to the fried stuff and zest of a large lemon. Mix and season.
under all of the leaves I missed two and they have grown to be just a lttle smaller than marrows. Will they still be ok to use.
I missed one of mine out and it was 350g beast (The kitchen scales need to be used for something!) It was perfectly fine to use. sliced it on a grater and scattered some fresh Rosemary, salt and pepper on it. On top of that I plonked some chicken thighs (seasoned with garlic, more rosemary and salt&pepper) wrapped in bacon. Turned out very nice after about 25 mins at 220C.
If I ever get more than one courgette a day I am definitely going to try a few of these recipes!
Last night I tried the recipe above (and on food board) for thin sliced courgette with pasta. Sliced the courgette very thin lengthways using the potato peeler, cooked slowly in olive oil with garlic and a finely chopped chili (first we have used off the plant) until the courgette was soft. Served on pasta with black pepper and flaked almonds, and a glass of very chilled white wine. Delicious! Thanks for the recipe! OH was very impressed and said next time try it with pine nuts instead of the almonds. Was all the nicer because the courgette, chili and garlic were all home grown.
I found 3 more lurking under the bottom leaves that 7 in the fridge!!!
Might try freezing some.
any suggestions on how best to do this?
, in reply to message 20.
Posted by Formby_Asparagus (U7704501) on Wednesday, 21st July 2010
All this talk of courgette gluts makes me feel like the poor relation. I have 3 plants, all outside and so far have only harvested 6 courgettes in about 1 month. What am I doing wrong (or right)?
Hmm, no idea I'm afraid. The leaves of mine don't even look very healthy & they are fighting off a massive blackfly attack. They are now having a rest though by the looks of it, which will give us time to eat them all!
Mine were started very early in the greenhouse, yours may catch up soon!
Fritters
Grate courgettes....mine are about 350g!
add 1tbspn sr flour
and 25g parmesan cheese fry 2mins a side!
or
Lemon Zest Cake
200g grated courgettes
1 egg
125ml oil
150g caster sugar
200g plain flour
lemon zest
1 teaspoon BPowder
1 tsp cinnamon
beat togeter to a batter
put into greaded loaf tin
Bake 160 deg for 45 minutes
also vary this by adding dried fruit/ ginger/ almonds
ping
Aargh! When I posted my recipe (message #15) I forgot 2 things: add some crushed garlic, and then (with the mint, at the end) some fresh lemon juice. Makes all the difference.
I know that I posted earlier about that book have got, but am suffering courgette withdrawal symptoms up here! 1 solitary fruit from 3 plants so far! They have reverted to producing male flowers- grrr! We've had rain everyday for ages & very little sun, so am not holding my breath!
Anyway, this is my fav recipe, for when I get any! It's simple, quick & great when you get back from work.
Tomato & courgette pasta.
Serves 2, but increase for more, obviously!
Prepare the vegs before you start cooking.
1 large,2 small, courgettes, sliced into thin rings.
As many cherry/small tomatoes you want, roughly chopped.
couple of garlic cloves, chopped.
1. Put pasta on to cook, Fusilli nice.
2. Whilst pasta on, brown the courgette rings & chopped garlic in oil- olive or spare from jar of sundried tomatoes is nice.
3. When the pasta almost ready to be drained, add the chopped tomatoes to the courgette, plus black pepper & any bits of basil leaves, torn up, that you have. Quickly let the lot cook together, until the toms have softened a bit.
4. Drain the pasta & serve with the tom/courgette mixture.
5. I also add any spare hard cheese bits to the top as I dish up- Cheshire is nice, Cheddar & Parmesan, if have any.
There you have it, less than 20mins from start to finish. J.
I probably shouldn't have said how well behaved mine were. I noticed today that there were two largish courgettes cunningly hidden behind some leaves and another four are almost ready to pick. My dad arrives for a week's holiday tomorrow so at least there will be more than just me eating them.
Yes they are good at hiding and for me August is the main month
for courgette production, so KG be prepared!
, in reply to message 20.
Posted by whatalottie (U9072847) on Saturday, 25th September 2010
Ping!
I want this to go to the front again!
End of season...
Lottie
, in reply to message 31.
Posted by ladynovicegardener (U5368058) on Sunday, 26th September 2010
Spicy courgette soup, this is delicous and a brilliant way of using up your courgette, even if they're a bot bigger than you'd like.
4-5 good sized courgette and 3-4 carrots sliced and diced but they don't have to be too small
1 onion chopped
3 cloves of garlic
3 potatoes chopped.
1 veg stock cube
All these are rough measurements, you could add a parsnip or two as well.
Saute the onion until translucent then add the chopped garlic just to soften.
Add the chopped potatoes and carrots and stir, just to get the flavours around.
After about 4-5 mins add the courgette and stir.
Add the stock up to 1ltr to 1 and a half.
Add a large pinch of flaked chilies
Bring to boil and then simmer for about 45 mins.
Blend, I usually leave it so there are some little bits in it.
You have to taste this to realise how yummy it is.
, in reply to message 20.
Posted by honeybunny (U14617052) on Sunday, 26th September 2010
The Classic Zucchini Cookbook
01 Things to Do with Zucchini (101 Things to Do With...)
The New Zucchini Cook Book and Other Squash
Our standby is stirring sliced courgette, & chopped garlic into a pan with a large spoon of olive oil. Delicious!
Try making a cake with them !!
3 eggs
200ml vegetable oil
400g sugar
400g marrow or courgettes grated and drained
1 tsp vanilla
1 tsp baking soda
600g flour
1 tsp baking powder
half tsp salt3\4 tsp nutmeg
1 tablespoon cinnamon
100g raisins (optional)
mix eggs ,oil,sugar,marrow,vanilla
mix flour , baking powder,soda,salt
add to the first mixture and combine well
pour into 2 loaf tins (greased and floured)and bake for 45-50mins on gas 4
, in reply to message 35.
Posted by sthlndngrower (U14310155) on Sunday, 26th September 2010
I agree with earlier comments about checking out the Â鶹¹ÙÍøÊ×Ò³Èë¿Ú food site, I've tried Sophie Grigson's courgette and herb risotto which is really nice.
I sometimes replace pasta or rice with grated courgette and carrot, gently fried in a tiny amount of olive oil which makes a good alternative and a great way to cut processed carbs and get one or two of your five a day!
Welcome to the new Gardening Board. If this is your first time, then make sure you check out the
or  to take part in a discussion.
The message board is currently closed for posting.
Weekdays 09:00-00:00
Weekends 10:00-00:00
This messageboard is .
Find out more about this board's
Â鶹¹ÙÍøÊ×Ò³Èë¿Ú © 2014 The Â鶹¹ÙÍøÊ×Ò³Èë¿Ú is not responsible for the content of external sites. Read more.
This page is best viewed in an up-to-date web browser with style sheets (CSS) enabled. While you will be able to view the content of this page in your current browser, you will not be able to get the full visual experience. Please consider upgrading your browser software or enabling style sheets (CSS) if you are able to do so.