Courgette Glut Thread

LaVieEnRose · 23-07-2015, 11:00

Let's be 'aving your favourite courgette dishes then.
Especially for those overgrown monsters that hid under the leaves.

Three of mine to start.

Salad: Raw courgette, julienned into matchsticks, mixed with chopped chilli and garlic, in a lemon dressing with lots of chopped mint.

Cut into batons, browned in a wok with chilli & garlic, add spinach to wilt and finish with a swirl of balsamic vinegar.

Shaved into ribbons with a potato peeler, use like pasta, blanched or raw.

chopsim · 23-07-2015, 12:21

I was going to say shaved into ribbons with a vinaigrette and fresh sliced chillies.

Shrike · 23-07-2015, 13:51

Ratatouille, roast mediterranean veg, sliced and stir fried with toasted almonds.
For those big boys - slice in half, remove seeds, stuff with chilli con carne, sprinkle cheese on top and bake.

Po-ta-to · 23-07-2015, 13:53

I was going to say julienned and used like spaghetti.

I make a quick mushroom sauce with garlic and a smidge of chicken stock and make it creamy with Philadelphia, then bung in the courgettes and cook for a couple of minutes.

I have also been thinking about using the mandolin to make thin slices and using it like lasagne sheets but haven't got around to that one yet.

LaVieEnRose · 24-07-2015, 11:45

I tried out this recipe yesterday. It was very tasty, and suitable for oversized courgettes.

http://tessward.com/courgette-pizza-...zo-and-chilli/

Basically it's a stuffed courgette using pizza-style ingredients.
Hollow out halved courgettes, spread with tomato paste and chopped garlic, olives and chilli. Bake for 15 minutes in a hot oven.
Add chopped chorizo and grated cheese, and bake for another 10 minutes.

Endless scope for variation - you could start with pesto instead of tomato paste, and add ham instead of chorizo.
Or barbecue sauce and use bacon bits.
And so on.

SeasideLady · 24-07-2015, 16:05

Courgette and cheese loaf

75g butter, 200g courgettes ( weighed after topping and tailing) 225g SR flour, 1 teasp. salt, ½ teasp. each of cayenne powder, mustard powder, 125g tangy grated cheese, 3 large eggs, 4 tablesps. milk

Preheat oven Gas 4 / 180. Line a 2lb loaf tin with baking paper. Melt the butter, allow to cool but not solidify. Grate the courgettes. Sift the flour, salt , cayenne and mustard powder into a bowl, and stir in the cheese. Lightly beat the eggs, milk and melted butter together, and add this to the bowl along with the courgettes, and stir until just evenly mixed. Put mixture into loaf tin, level off the top. Bake about 60 - 70 mins. Cool on a wire rack. Best left one day before eating, and nice on its own or spread with soft cheese.

chopsim · 24-07-2015, 18:16

Quote:

Originally Posted by SeasideLady

Courgette and cheese loaf

75g butter, 200g courgettes ( weighed after topping and tailing) 225g SR flour, 1 teasp. salt, ½ teasp. each of cayenne powder, mustard powder, 125g tangy grated cheese, 3 large eggs, 4 tablesps. milk

Preheat oven Gas 4 / 180. Line a 2lb loaf tin with baking paper. Melt the butter, allow to c ool but not solidify. Grate the courgettes. Sift the flour, salt , cayenne and mustard powder into a bowl, and stir in the cheese. Lightly beat the eggs, milk and melted butter together, and add this to the bowl along with the courgettes, and stir until just evenly mixed. Put mixture into loaf tin, level off the top. Bake about 60 - 70 mins. Cool on a wire rack. Best left one day before eating, and nice on its own or spread with soft cheese.

Wow, that sounds quite nice. You don't have to squeeze the liquid out of the grated courgette then?

kimindex · 28-07-2015, 15:05

Obviously, they're good in curries, risottos, couscous, quiches, tarts etc and courgette fries a re very popular now.

These are nice:
http://www.accordingtoelle.com/crust...zucchini-bites

You could use them in gratins and parmigianas:
http://www.kalynskitchen.com/2011/07...hini-bake.html

and with rice (besides risotto) etc
http://www.bbcgoodfood.com/recipes/s...ion-rice-torte
http://www.houseandgarden.co.uk/reci...and-courgettes
http://www.jamandclottedcream.co.uk/...e-nigella.html

I also grate courgettes (squeezing out moisture, as suggested above), carrots, potatoes, onion, add some cheese and seasoning and press mixture into greased muffin tins to make vegetable fritters.

Paulie Walnuts · 28-07-2015, 17:27

This recipe from BBC Good Food - Courgette & Walnut Loaf is very easy to make and absolutely delicious. I've made it 4 or 5 times.

http://www.bbcgoodfood.com/recipes/2...ette-loaf-cake

jazzyjazzy · 29-07-2015, 08:17

Added to chocolate cake - cant't post link but lots on net.

WinterFire · 29-07-2015, 09:22

About half amounts of roughly chopped courgette and mushroom. Fried in olive oil with added herbs and crushed garlic until moderately cooked. Soft, but not charred. Cooled, and eaten as a picnic food along with cool pasta, couscous salad, bean salad, and other foods eaten cool.

Ignazio · 29-07-2015, 10:36

Spinach and courgette soup.

kimindex · 30-07-2015, 08:59

It's courgette week (even though it's Thursday!) on BBC Good Food. See Home Page carousel
http://www.bbcgoodfood.com/howto/gui...-do-courgettes
http://www.bbcgoodfood.com/recipes/pastry-less-pork-pie

burton07 · 30-07-2015, 12:59

Picked the first courgette yesterday from my accidental courgette plants (bought them as cucumber plants

). It was huge and I peeled and slice it and added it to my mince & tatties dinner. Stirred in with the carrots, it looked really pretty. The courgettes absorbed the flavour of the gravy and OH didn't even notice it!!

LaVieEnRose · 09-08-2015, 16:03

I made some courgette fritters last night. Lots of varying recipes online and I haven't tried it before, so I just made a little thick batter and stirred in lots of grated courgette. Having salted, drained and squeezed to get as much water out as I could!

I added chilli, garlic, some lime zest and plenty of salt and pepper. They weren't bad - well, they all got eaten - but they were a little on the bland side. I did hold back a bit on the chilli as one of the group is a bit timid with hot stuff.

I will definitely do them again, and am thinking of ways to spice them up.
Will try them with cheese added, and perhaps some curry spices.
Suggestions welcome!

Mariaella · 09-08-2015, 17:03

Courgettes are tastier cut lengthwise and griddled or bbq'd to create stripes, which create flavour. Search for zucchini antipasto recipes. This one appeals to me.

http://goop.com/recipes/grilled-zucc...int-red-chili/

LaVieEnRose · 09-08-2015, 19:20

Quote:

Originally Posted by Mariaella

Courgettes are tastier cut lengthwise and griddled or bbq'd to create stripes, which create flavour. Search for zucchini antipasto recipes. This one appeals to me.

http://goop.com/recipes/grilled-zucc...int-red-chili/

Cut each zucchini in half crosswise

Arrrgh! That really grinds my gears. "Zucchini" is plural.
I do wish they would call them courgettes if they can't get that right.

Here's a correct usage:
Zucchino, mint and chilli pizzetta

molliepops · 09-08-2015, 19:34

This is a very similar recipe to the one I use http://www.bbcgoodfood.com/recipes/6...courgette-cake rather delish I always think.

WombatDeath · 09-08-2015, 21:43

Quote:

Originally Posted by LaVieEnRose

Cut each zucchini in half crosswise

Arrrgh! That really grinds my gears. "Zucchini" is plural.

I'm a bit like that with "panini". I'm not quite enough of a dick to go into a café and demand a panino, but I'm not far off.

IvanIV · 23-08-2015, 12:11

This is for the smaller ones, it's probably not original, somebody must have thought of doing it, but it had begun as one of my 'What's left in the fridge' recipes.

Remove any blemishes from courgette's skin, cut it whole in small cubes, also cut one red bell pepper in small pieces, one red chili, too. I am not fussy, I keep the seeds in. Cut one clove of garlic in small pieces, put on a side. Heat up a pan, a higher heat, but not at maximum, put in olive oil (last time I used an olive oil infused with chili. The result was hot like a devil, just the way I like it

), put in courgette and pepper and chili. Season with black pepper, thymian and last time I also added something that was sold to me as Provencal herbs. Do not salt. Cook for about 5 minutes, stirring it occasionally. Add the garlic and cook one two minutes. You could add it at the beginning, but I do not like when it goes brown and bitter. Add soya sauce. Stir it quickly as a liquid evaporates, it will coat the pieces nicely. It adds the missing salt, too. The soya sauce adds a fundament to the taste, to me it does not feel as "hungry" as a dish with just vegetables in it. I made it today to go with a steak, but it works very well alone just as it is.

LaVieEnRose · 24-08-2015, 15:02

That's very similar to one of mine, briefly described in the opening post. The one with spinach added at the end instead of peppers at the start. I use balsamic vinegar, but will give your version a try with the soy sauce.

It reminds me of a simple ragout I haven't done for a while. Everything is yellow. Stew chunks of yellow courgette with yellow peppers cut into 2cm squares, and yellow cherry tomatoes. Season to taste with whatever floats your boat.

LaVieEnRose · 19-08-2016, 22:10

Courgette time again! Anyone got anything new?

nancyboy · 20-08-2016, 17:13

I suggest Greek Courgette Pie from Sarah Raven's Garden Cookbook.

Also I would recommend the book, although the recipe is easy enough to find online.

sueh21 · 20-08-2016, 17:28

This is really nice
http://www.bbcgoodfood.com/recipes/c...dar-soda-bread
Works well with gluten free flour and oats as well and substituting natural yoghurt for the buttermilk.

Also love courgette and feta fritters,lots of recipes around but the Hairy Bikers is a good one.

LaVieEnRose · 20-08-2016, 19:35

Quote:

Originally Posted by nancyboy

I suggest Greek Courgette Pie from Sarah Raven's Garden Cookbook.

I shall try that. I've just found a huge yellow monster hiding under a leaf.

Quote:

Originally Posted by sueh21

Also love courgette and feta fritters,lots of recipes around but the Hairy Bikers is a good one.

I'll take a look at that. Just making some now, loosely based on Nigella's recipe.

I haven't really found the perfect recipe. They're not easy to get right, the proportions need to be right, and the flavouring. I wish Felicity Cloake in the Guardian would have a go at them.

23-07-2015, 11:00	#1
LaVieEnRose Forum Member Join Date: Sep 2007 Posts: 6,521	Courgette Glut Thread Let's be 'aving your favourite courgette dishes then. Especially for those overgrown monsters that hid under the leaves. Three of mine to start. Salad: Raw courgette, julienned into matchsticks, mixed with chopped chilli and garlic, in a lemon dressing with lots of chopped mint. Cut into batons, browned in a wok with chilli & garlic, add spinach to wilt and finish with a swirl of balsamic vinegar. Shaved into ribbons with a potato peeler, use like pasta, blanched or raw.

23-07-2015, 12:21	#2
chopsim Forum Member Join Date: Mar 2013 Posts: 2,135	I was going to say shaved into ribbons with a vinaigrette and fresh sliced chillies.

23-07-2015, 13:51	#3
Shrike Forum Member Join Date: Jun 2005 Location: Nottingham Posts: 11,480	Ratatouille, roast mediterranean veg, sliced and stir fried with toasted almonds. For those big boys - slice in half, remove seeds, stuff with chilli con carne, sprinkle cheese on top and bake.

23-07-2015, 13:53	#4
Po-ta-to Forum Member Join Date: Apr 2015 Posts: 236	I was going to say julienned and used like spaghetti. I make a quick mushroom sauce with garlic and a smidge of chicken stock and make it creamy with Philadelphia, then bung in the courgettes and cook for a couple of minutes. I have also been thinking about using the mandolin to make thin slices and using it like lasagne sheets but haven't got around to that one yet.

24-07-2015, 11:45	#5
LaVieEnRose Forum Member Join Date: Sep 2007 Posts: 6,521	I tried out this recipe yesterday. It was very tasty, and suitable for oversized courgettes. http://tessward.com/courgette-pizza-...zo-and-chilli/ Basically it's a stuffed courgette using pizza-style ingredients. Hollow out halved courgettes, spread with tomato paste and chopped garlic, olives and chilli. Bake for 15 minutes in a hot oven. Add chopped chorizo and grated cheese, and bake for another 10 minutes. Endless scope for variation - you could start with pesto instead of tomato paste, and add ham instead of chorizo. Or barbecue sauce and use bacon bits. And so on.

24-07-2015, 16:05	#6
SeasideLady Forum Member Join Date: Aug 2009 Location: Aberdeenshire Posts: 15,471	Courgette and cheese loaf 75g butter, 200g courgettes ( weighed after topping and tailing) 225g SR flour, 1 teasp. salt, ½ teasp. each of cayenne powder, mustard powder, 125g tangy grated cheese, 3 large eggs, 4 tablesps. milk Preheat oven Gas 4 / 180. Line a 2lb loaf tin with baking paper. Melt the butter, allow to cool but not solidify. Grate the courgettes. Sift the flour, salt , cayenne and mustard powder into a bowl, and stir in the cheese. Lightly beat the eggs, milk and melted butter together, and add this to the bowl along with the courgettes, and stir until just evenly mixed. Put mixture into loaf tin, level off the top. Bake about 60 - 70 mins. Cool on a wire rack. Best left one day before eating, and nice on its own or spread with soft cheese.

24-07-2015, 18:16	#7
chopsim Forum Member Join Date: Mar 2013 Posts: 2,135	Quote: Originally Posted by SeasideLady Courgette and cheese loaf 75g butter, 200g courgettes ( weighed after topping and tailing) 225g SR flour, 1 teasp. salt, ½ teasp. each of cayenne powder, mustard powder, 125g tangy grated cheese, 3 large eggs, 4 tablesps. milk Preheat oven Gas 4 / 180. Line a 2lb loaf tin with baking paper. Melt the butter, allow to c ool but not solidify. Grate the courgettes. Sift the flour, salt , cayenne and mustard powder into a bowl, and stir in the cheese. Lightly beat the eggs, milk and melted butter together, and add this to the bowl along with the courgettes, and stir until just evenly mixed. Put mixture into loaf tin, level off the top. Bake about 60 - 70 mins. Cool on a wire rack. Best left one day before eating, and nice on its own or spread with soft cheese. Wow, that sounds quite nice. You don't have to squeeze the liquid out of the grated courgette then?

28-07-2015, 15:05	#8
kimindex Forum Member Join Date: Jun 2003 Location: Cornwall (ex-London) Posts: 65,312	Obviously, they're good in curries, risottos, couscous, quiches, tarts etc and courgette fries a re very popular now. These are nice: http://www.accordingtoelle.com/crust...zucchini-bites You could use them in gratins and parmigianas: http://www.kalynskitchen.com/2011/07...hini-bake.html and with rice (besides risotto) etc http://www.bbcgoodfood.com/recipes/s...ion-rice-torte http://www.houseandgarden.co.uk/reci...and-courgettes http://www.jamandclottedcream.co.uk/...e-nigella.html I also grate courgettes (squeezing out moisture, as suggested above), carrots, potatoes, onion, add some cheese and seasoning and press mixture into greased muffin tins to make vegetable fritters.

28-07-2015, 17:27	#9
Paulie Walnuts Forum Member Join Date: Nov 2008 Posts: 2,411	This recipe from BBC Good Food - Courgette & Walnut Loaf is very easy to make and absolutely delicious. I've made it 4 or 5 times. http://www.bbcgoodfood.com/recipes/2...ette-loaf-cake

29-07-2015, 08:17	#10
jazzyjazzy Forum Member Join Date: Jul 2003 Posts: 3,004	Added to chocolate cake - cant't post link but lots on net.

29-07-2015, 09:22	#11
WinterFire Forum Member Join Date: Dec 2008 Posts: 5,230	About half amounts of roughly chopped courgette and mushroom. Fried in olive oil with added herbs and crushed garlic until moderately cooked. Soft, but not charred. Cooled, and eaten as a picnic food along with cool pasta, couscous salad, bean salad, and other foods eaten cool.

29-07-2015, 10:36	#12
Ignazio Forum Member Join Date: Jan 2008 Posts: 17,110	Spinach and courgette soup.

30-07-2015, 08:59	#13
kimindex Forum Member Join Date: Jun 2003 Location: Cornwall (ex-London) Posts: 65,312	It's courgette week (even though it's Thursday!) on BBC Good Food. See Home Page carousel http://www.bbcgoodfood.com/howto/gui...-do-courgettes http://www.bbcgoodfood.com/recipes/pastry-less-pork-pie

30-07-2015, 12:59	#14
burton07 Forum Member Join Date: Jan 2006 Location: Sitting at my PC Posts: 9,434	Picked the first courgette yesterday from my accidental courgette plants (bought them as cucumber plants ). It was huge and I peeled and slice it and added it to my mince & tatties dinner. Stirred in with the carrots, it looked really pretty. The courgettes absorbed the flavour of the gravy and OH didn't even notice it!!

09-08-2015, 16:03	#15
LaVieEnRose Forum Member Join Date: Sep 2007 Posts: 6,521	I made some courgette fritters last night. Lots of varying recipes online and I haven't tried it before, so I just made a little thick batter and stirred in lots of grated courgette. Having salted, drained and squeezed to get as much water out as I could! I added chilli, garlic, some lime zest and plenty of salt and pepper. They weren't bad - well, they all got eaten - but they were a little on the bland side. I did hold back a bit on the chilli as one of the group is a bit timid with hot stuff. I will definitely do them again, and am thinking of ways to spice them up. Will try them with cheese added, and perhaps some curry spices. Suggestions welcome!

09-08-2015, 17:03	#16
Mariaella Forum Member Join Date: Dec 2006 Posts: 1,295	Courgettes are tastier cut lengthwise and griddled or bbq'd to create stripes, which create flavour. Search for zucchini antipasto recipes. This one appeals to me. http://goop.com/recipes/grilled-zucc...int-red-chili/

09-08-2015, 19:20	#17
LaVieEnRose Forum Member Join Date: Sep 2007 Posts: 6,521	Quote: Originally Posted by Mariaella Courgettes are tastier cut lengthwise and griddled or bbq'd to create stripes, which create flavour. Search for zucchini antipasto recipes. This one appeals to me. http://goop.com/recipes/grilled-zucc...int-red-chili/ Cut each zucchini in half crosswise Arrrgh! That really grinds my gears. "Zucchini" is plural. I do wish they would call them courgettes if they can't get that right. Here's a correct usage: Zucchino, mint and chilli pizzetta

09-08-2015, 19:34	#18
molliepops Forum Member Join Date: May 2005 Location: woking Posts: 21,678	This is a very similar recipe to the one I use http://www.bbcgoodfood.com/recipes/6...courgette-cake rather delish I always think.

09-08-2015, 21:43	#19
WombatDeath Forum Member Join Date: Oct 2008 Posts: 2,068	Quote: Originally Posted by LaVieEnRose Cut each zucchini in half crosswise Arrrgh! That really grinds my gears. "Zucchini" is plural. I'm a bit like that with "panini". I'm not quite enough of a dick to go into a café and demand a panino, but I'm not far off.

23-08-2015, 12:11	#20
IvanIV Forum Member Join Date: May 2006 Posts: 25,199	This is for the smaller ones, it's probably not original, somebody must have thought of doing it, but it had begun as one of my 'What's left in the fridge' recipes. Remove any blemishes from courgette's skin, cut it whole in small cubes, also cut one red bell pepper in small pieces, one red chili, too. I am not fussy, I keep the seeds in. Cut one clove of garlic in small pieces, put on a side. Heat up a pan, a higher heat, but not at maximum, put in olive oil (last time I used an olive oil infused with chili. The result was hot like a devil, just the way I like it ), put in courgette and pepper and chili. Season with black pepper, thymian and last time I also added something that was sold to me as Provencal herbs. Do not salt. Cook for about 5 minutes, stirring it occasionally. Add the garlic and cook one two minutes. You could add it at the beginning, but I do not like when it goes brown and bitter. Add soya sauce. Stir it quickly as a liquid evaporates, it will coat the pieces nicely. It adds the missing salt, too. The soya sauce adds a fundament to the taste, to me it does not feel as "hungry" as a dish with just vegetables in it. I made it today to go with a steak, but it works very well alone just as it is.

24-08-2015, 15:02	#21
LaVieEnRose Forum Member Join Date: Sep 2007 Posts: 6,521	That's very similar to one of mine, briefly described in the opening post. The one with spinach added at the end instead of peppers at the start. I use balsamic vinegar, but will give your version a try with the soy sauce. It reminds me of a simple ragout I haven't done for a while. Everything is yellow. Stew chunks of yellow courgette with yellow peppers cut into 2cm squares, and yellow cherry tomatoes. Season to taste with whatever floats your boat.

DS Forums

Courgette Glut Thread

19-08-2016, 22:10	#22
LaVieEnRose Forum Member Join Date: Sep 2007 Posts: 6,521	Courgette time again! Anyone got anything new?

20-08-2016, 17:13	#23
nancyboy Forum Member Join Date: Aug 2008 Posts: 822	I suggest Greek Courgette Pie from Sarah Raven's Garden Cookbook. Also I would recommend the book, although the recipe is easy enough to find online.

20-08-2016, 17:28	#24
sueh21 Forum Member Join Date: Nov 2006 Posts: 1,756	This is really nice http://www.bbcgoodfood.com/recipes/c...dar-soda-bread Works well with gluten free flour and oats as well and substituting natural yoghurt for the buttermilk. Also love courgette and feta fritters,lots of recipes around but the Hairy Bikers is a good one.

20-08-2016, 19:35	#25
LaVieEnRose Forum Member Join Date: Sep 2007 Posts: 6,521	Quote: Originally Posted by nancyboy I suggest Greek Courgette Pie from Sarah Raven's Garden Cookbook. I shall try that. I've just found a huge yellow monster hiding under a leaf. Quote: Originally Posted by sueh21 Also love courgette and feta fritters,lots of recipes around but the Hairy Bikers is a good one. I'll take a look at that. Just making some now, loosely based on Nigella's recipe. I haven't really found the perfect recipe. They're not easy to get right, the proportions need to be right, and the flavouring. I wish Felicity Cloake in the Guardian would have a go at them.