Courgette

This recipe is simple & quick to make, can be eaten within a week or two of making and is delicious!

Courgette Pickle

  • 1 kg Courgette
  • 2 Onions
  • 250 ml. White vinegar
  • 500 ml  Sugar
  • 2 tsp    Mustard seed
  • 1 tsp.   Turmeric
  • 1 tbsp.  Salt
  • 7 tsp Chili powder (optional)

Combine vinegar, sugar, salt & spices in saucepan with lid.

Simmer rapidly for five minutes.

Finely slice courgette & onion, either with or against the grain.

Turn heat off liquid & add courgette & onion.

Leave to stand for at least two hours, stirring once or twice.

Bring to boil & simmer for five minutes stirring occasionally.

Pot immediately into hot jars.   (Refrigerate after opening)

Zuppa di zucchine!

  • 0.75 kg courgettes
  • 50g butter
  • 1 medium onion, sliced
  • 1 clove of garlic
  • 1.75 litres chicken stock or (water with 2 chicken stock cubes)
  • 2 eggs
  • 3 x 15ml spoons grated parmesan (or other cheese)
  • 2 x 15 ml spoons chopped fresh basil or parsley
  • salt and black pepper
  • optional swirl of cream to serve

Serves 6 to 8

Top and tail courgettes and cut into 5mm slices.  Melt the butter in large pan and fry the onion very gently for 5mins. Add the garlic and courgettes and fry stirring frequently, for  5 to 10 mins until lightly golden.
Add the stock or water and stock cubes, bring to the boil, cover and simmer for about 20 mins.

Blend the mixture in an electric blender and return to saucepan.  Just before serving bring soup to boil.  Put the eggs, cheese and herbs in a bowl and whisk together beating thoroughly.  Pour the beaten egg mix slowly into the soup. Take off heat and serve with extra parmesan.

This can be re heated provided it does not boil.

Round Courgette with Chard/Rice stuffing

  • 1 or 2 round zucchini (depending on size)
  • 2 cups cooked brown rice
  • 1 medium onion, diced
  • 1-2 cloves garlic, minced
  •  Bunch Swiss chard
  • olive oil
  • salt & pepper
  • handful  basil & mint  – or other fresh herbs to taste
  • Juice of ½ lemon

Preheat the oven to 400F.

Slice off the top of  the courgette & scoop out most of the centre.

Saute onion in olive oil saucepan.

Dice the removed innards of the courgette, chop the Swiss chard leaves and stems & add to the onion when it is soft.

Cook for a few minutes until the vegetables release some liquid, add the garlic, the fresh herbs, & season to taste.

Cook for another minute or two, and then stir in the rice & Cook until the mixture is warmed through, add lemon juice.

Spoon the stuffing into the courgette, tamping each spoonful, oil the courgette & place in baking dish.  Add ½ inch or so of water to dish.  Bake for 30 to 40 minutes, until tender.


Courgettes with Tzatziki

Spread diced cucumber out in a colander, drizzle over tablespoon red or white wine vinegar & some salt. Stand over a plate & leave to drain for 1 hour. Pat dry with kitchen paper or clean t- towel and mix with 200g thick Greek yoghurt, 1-2 cloves crushed garlic, 2 tablespoons chopped mint & black pepper then taste & add more salt if needed. Chill in fridge while you slice 1lb courgettes lengthways and fry or grill them in little olive oil till golden brown. Drain on kitchen paper, season  and serve hot with the chilled Tzatziki mix.

Courgettes on toast

Slice courgettes into thin discs, heat olive oil in a pan, add courgettes with pinch of salt & sauté for 6 mins till moisture evaporates & they are just brown. Stir in a crushed garlic clove & ¼ tsp thyme, cook for another 1-2 mins then stir in  grated zest of ½ lemon plus 1 ½ tablespoons lemon juice then season generously. Toast some granary or wholemeal bread, Add torn basil to courgettes in pan & tip onto toast, drizzle with olive oil & tuck in!

Courgette cake

  • 200g butter
  • 200g caster sugar 
  • 2 eggs
  • 150g courgettes (about 2 small ones)
  • 1 small apple
  • 200g plain flour 
  • a large pinch salt
  • ½ tsp baking powder
  • pinch cinnamon
  • 60g pecans or walnuts
  • 80g sultanas

Preheat oven at 180C/gas mark 4. Butter and line the base of a loaf tin measuring 20cm x 12cm x 9cm deep. Cream the butter and sugar until light and fluffy. Beat the eggs and mix them in, one at a time, making sure each is fully incorporated before adding the next. Coarsely grate the courgettes and the apple. Squeeze them with your hands to remove any excess moisture, then add to the mixture. Mix the flour, salt, baking powder and cinnamon, and gently fold into the mixture. Stir in the nuts and fruit. Transfer to the lined loaf tin and bake for about an hour, or until golden and firm to the touch. Allow to cool in the tin before turning out.

Courgettes with dill cream

courgettes cooked with cream and dill

There is lots of creamy liquid in this recipe, serve it as a side dish with rice to soak it all up.  It goes well with a piece of poached salmon, or perhaps a few roast chicken thighs with a rice pilaf at their side. Serves 2 as a side dish.

500g courgettes
a large handful of dill fronds
120ml double cream

Remove the core of the courgettes and cut each courgette in half lengthways, then into fat chunks. Tip them into a colander in the sink, scatter sea salt over them and leave them for half an hour. This will remove some of their liquid.

Wipe the salt from the courgettes with a piece of kitchen paper then tip them into a steamer or a colander. Place over a pan of boiling water and steam for 8-10 minutes till tender to the point of a knife. Roughly chop the dill. Bring the cream to the boil, stir in a little coarsely ground black pepper and the chopped dill. Tip the courgettes into a serving dish and pour over the cream.

Courgette, tomato and ricotta bakeCourgette, tomato and ricotta bake

500g courgettes
olive oil
5 spring onions
750g tomatoes
a handful of basil leaves
250g ricotta

Set the oven at 180C/gas mark 4. Remove the stalks from the courgettes then slice them down their length into strips as thick as a pound coin. Brush them lightly with olive oil and grill them on both sides until tender. Remove and season with salt and black pepper and, if you wish, a little more oil.

Chop the spring onions and soften them in a little oil in a shallow pan. Roughly chop the tomatoes, tip them in with the onions, and leave to simmer down to a soft, slushy sauce. Season with black pepper and the basil leaves.

Layer the tomato sauce and the courgettes in a shallow baking dish, crumbling in the ricotta as you go. Trickle with olive oil and bake till the tomato sauce is bubbling.

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