Courgettes

[wheredidiputit]

What can I do with 10 tonne a lots of courgette.

We eat most things.

TIA

Courgette and cream cheese soup is lovely, boil courgettes, potatos and onions in veg stock, add cream cheese at the end and blend. Whole thing takes less than 30 minutes.

is it just me or has the word courgette started to sound a bit strange?

courgette courgette courgette

I want to form a girl rock band and call ourselves The Courgettes!

We sometimes slice them really thinly, sprinkle with salt, pepper, cayenne a tiny bit of oil then roast until crispy. They taste like yummy crisps.

zing they could sing "my courgette fritatta from the lion king...

polly that is genius!
do you want to join my band?

courgette and lemon pasta sauce is delicious:

Grate 3-4 courgettes on course grater, fry in small amount of olive oil, stirring as it browns. Add 2 cloves chopped garlic. Add zest of a lemon and parmesan at the end, stir into linguine or similar.

afternoontease.co.uk/2012/06/17/veg-box-enlightenment-courgette-feta-mint/

Looks amazing if anyone is still searching for 101 ways with a courgette

Barbecue, griddle or fry until they are a bit singed around the edges. Serve warm with nice tzatziki (preferably home made to deal with the cucumber glut)

Slice with a mandolin, salt (no need to precisely salt each slice, just throw it over then mix the slices among each other), leave for 10 minutes.

Pick up the slices and wring the excess water out using your hands, then pop into a bowl and drizzle over a bit of olive oil.

Heat griddle pan, then quickly singe the slices in batches.

Dress with red wine vinegar and a bit more olive oil. Add in shaved parmesan and toasted pine nuts. Add feta or mozzarella if you want a more substantial dish, otherwise it's a nice side salad.

Griddled courgetts also keep well in olive oil for about 5 days, to toss in with some pasta.

yes please zing ...need to let you know that i sing like hilda ogden though

mrsbert once you've squeezed them, do you have to rinse the salt off?

I don't rinse the salt; I only use a half teaspoon or so, they don't need heavily salting to get the water out.

Put them in burgers.
As in IN burgers. In the mix.

A la Hairy Bikers - such delish burgers and they're from the healthy Hairy Dieters cookbook.
The recipe says 1 small courgette per 400g beef - but I use much more courgette. More like 3 courgettes to 500g beef...makes more burgers and they really are tasty.
Great way to sneak veggies in where veggies might not be welcomed

www.hairybikers.com/recipes/mediterranean-beef-burgers/1616

Agree grated courgette in burgers (I am less classy and mix grated courgette in with Sosmix )
Pickled courgettes - fantastic in cheese sandwiches:

1kg courgettes
1/2 cup sugar
2 medium onions
1 teaspoon celery seed
1/2 cup salt
1 teaspoon mustard seed
2 1/2 cups white wine or cider vinegar
1 teaspoon turmeric

Wash and trim the courgettes, peel the onions, and chop both into slices 1 to 2mm thick. Put the sliced courgettes and onions into a bowl and cover with water. Sprinkle with the salt and leave for 1hour, then drain through a colander but do not rinse, and put into a large saucepan.

Mix all the remaining ingredients and bring slowly to the boil. Pour the boiling mixture over the vegetables and leave to stand for 1 hour. Then bring everything very slowly to the boil, cover, and simmer gently for 10 minutes, stirring very gently from time to time, but being careful not to break up the courgettes.

Spoon into clean sterilised jars and cover. Ready to eat after about a month, and will keep all winter

thanks mrsbert

Courgette and ham is one of the world's greatest pizza toppings, IMHO.

I tend to grate it straight into things, often without even cooking - for example into risottos and pastas not long before serving. Courgette fritters/latkes are also delicious - we use grated courgette and carrot with chopped spring onion in ours.

Griddled courgette, hot or cold, is also a great filling for wraps, with some crumbled feta and a drizzle of plain yoghurt.

The only courgette cake I've ever made was a bit of a disappointment, but I can imagine it would be excellent in muffins.

Otherwise it makes a lovely and refreshing raw salad, sliced thinly and dressed with chilli oil and crumbled feta, and maybe pomegranate seeds.

American cookery blogs often have a lot of recipes for courgettes - you could try Smittenkitchen or Tasty Kitchen.