What can I do with courgette's?

[Suspect Sprout]

Can I freeze them?

[vicki]

I asked the very same question a while back and was told you CAN freeze them (thank goodness!!!) and you can either freeze them raw in slices or sauteed in butter and then frozen - I've done both but I don't know yet how they will taste when I come to get them out of the freezer.

I've also made up a roast veg mix with cherry toms, small potato pieces, courgette chunks, onions - I've part-roasted and then frozen it, and am hoping I can then just roast them and serve up as and when I need to - a bit like Aunt Bessies frozen roast potatoes I guess.

I've also made up some sauces for pasta and stuff with tomatoes, onion, garlic etc and frozen it in portions.

Piglet did post a yummy courgette soup recipe which I've also made and frozen ready for the winter.

can you guess I've been taken over by courgettes?!!

[JennieAtkinson]

Hugh Fearnely-Whittingstall (not sure I have spelt that right!) in his River Cottage Cookbook has a superb recipe for Courgette Souffle (we have had it three times so far!) and also a number of others for the courgette glut.

See if you can google for it - or try BBC Cookery and google courgette. I got quite a lot of good recipes, some which can be frozen for later.

I've not had such a good harvest this year. Last year I took loads into work and everyone insisted on giving me 20p/30p a time so I paid for some of my seeds. So perhaps they are an earner in different ways.

Good luck.

[Suspect Sprout]

Ah right excellent, I think i'll chop them up and freeze them in raw slices first that way I can decide later what to do with them.

cheers

[Suspect Sprout]

Ooh, just remembered I have a 'vegetable' book which i've just hooked out, there's LOADS of suggestions on what to do with the stuff.

I've also just seen one of the 'missed' courgettes in the garden and it's quite a size!!!!

Are these worth cutting up or with they be all wrong taste wise?

[Don Vincenzo]

Use them as baby marrow
Don

[pigletwillie]

If you grow the round ones ,take a thin slice off the botton so that it says upright, take the top off like a like a lid and scoop out the middle seedy bit and stuff it with chopped up cherry tomatoes, basil, chopped shallots and a dry cheese such as feta or mozzeralla, pop the lid back on and pop it in the oven. Delicious

[pigletwillie]

Also put onion, courgette, garlic, tomatoes and peppersin a tray with some olive oil, roast in the oven and then whizz in a blender and freeze. Its great stirred through some pasta and sprinkled with some real parmesan reggiano cheese.

[lyndap]

Suspect sprout,I used one very large round type in the courgette cake recipe and it tasted just fine!

[JazzDuke]

Note that large ones the skin will be tough (like marrow) but I find they still have all the taste.

[MaxBaz]

Grate courgettes finely (either by hand or in a kitchen wizz) and then squeeze out at much liquid as you can. Take about a tablespoon full of the mixture and put on a oven tray or something flat so they almost look like cookies! Put them into the freezer and once they are frozen transfer them into a freezer bag. They are really useful this size to add to casseroles/risottoes etc and really easy to do.

[soobeth]

you can deep fry marrows

coat with flour and deep fry until crispy
eat immediatly

[Slug]

Mmmmm Pigletwillie - I only just read your post for roasted courgettes and bits.... sounds yummy and I'll definitely be trying that one.

Everything went quiet for me and my courgettes, but it looks like the next glut is on the way....

[dexterdoglancashire]

hi Vicky - what a coincidence! Guess what OH and I had for tea last night, together with a piece of grilled chicken? The vegetable roastie mixture you described - it was DELICIOUS! Honestly, only just seen your idea! but its going to become one of my fave meal ideas! Dexterdog

[knollgardener]

Hi there,
I`m new in here but have some advice on courgettes. Frezze them in their raw state, just sliced and they will hold their shape well for use in all kinds of dishes where you want to retain their form.
Prepare them slightly cooked in butter and freeze afterwards, and they can be easily used in dishes that need them to be soft and slightly mashy.
Cook them and liquidize them in veggie stock, and they can be easily defrosted in the microwave to be used as a soup that only needs a dash of cream added.