Courgette recipes

[Irie Jan]

I have 2 courgette plants in my garden one is alost none stop producing, while the other one is not doing half as well! on the plant that is doing well I have had a right mixture of sizes, from nice well formed finger size, right up to one that was almost as long as my cooker hob is wide! lol

There is only me at home so i have been eating courgette til it comes out of my ears! Stir fries, soups, in curries, as part of a medetarainion veg mix roasted, with herbs and garlic in a little olive oil, I'm getting fed up now, lol think I will just chop & freez any more I get

[spectrawax8]

We froze courgettes last year and they defrosted into very limp wet things!

[DeanRIowa]

Zucchini(Courgette) Bread:

2c sugar
1c oil
3 eggs
3 tsp cinnamon
1 tsp salt
3 tsp vanilla
1/2 tsp baking powder
1 tsp baking soda
3c flour
2c grated zucchini (no seedy centers)
1/2c nuts (optional)

Combine oil and sugar, cream if using mixer. Add eggs one at a time and beat well after each. Add flour, vanilla, cinnamon, salt, baking soda, and baking powder. Mix well using fewest strokes possible. Gently stir in zucchini (and nuts if using). Pour into two standard loaf pans greased with non-stick spray. Bake 45-60 minutes (depending on pan) at 350F.


Enjoy!

Dean

[Skotch]

Another nice way to have it is thinly sliced along its length, salted, peppered and drizzled with oil, then griddled. Whilst its on the griddle, in a bowl, mix 1 spoon tahini with 3 or 4 spoons yoghurt (Greek is best), add apinch of cayenne to taste and dollop onto courgettes when they are done

My 100th post, yay!!

[taff]

A snack thing

fry a sliced courgette or however many you like until slightly underdone [that's the way I like them, you can probably cook it more if you like], beat 2 or three eggs with some finely grated parmesan [ a cupped handful or so], a pinch of pepper [no salt as the cheese is quite salty], throw on top of courgettes, cook as if it was scrambled eggs.
You'll end up with some lumps sticking to the courgettes, some lumps on their own, it won't look pretty but it'll taste lovely.
eat with fresh bread or salad or both.

[duggie]

Tried making the Marrow and Ginger jam last night but couldn't get it to set. Not sure what I've done wrong but by 11.00pm I was too tired to keep it simmering away in the hope I could get it to setting point. I've put it into jars anyway and was wondering if anyone had any advice? Made the whole house smell delicious though.

[Beckybex]

Courgettes are best barbecued, if we ever get the weather for it! Same for aubergines too I reckon.

[Scottishnewbie]

Meant to post this ages ago - sorry for the delay Mrs Dog

• 1kg Marrow or courgette
• 2-3 unwaxed lemons (zest and juice of)
• 1 packet lemon jelly
• 1 kg sugar
• 8 cm piece of fresh ginger (bruised and in a muslim

bag)

Remove seeds from marrow and cut into chunks.
Layer into large bowl with sugar, lemon zest, lemon juice
Dangle ginger into it and leave overnight.

On a low heat warm up mixture gently until sugar has dissolved. Keep the muslim bag hung over side of pan and crush every so often. Add jelly.
Simmer until marrow goes translucent and the liquid gets syrupy.

Warning: this last bit takes longer than you'd think because it's not a rolling boil like you do for jam but a simmer. Pour a large glass of wine and be prepared to wait!
Do all the normal set tests and bottle. Stuff is a bit like a lemony gingery marmalade but twice as nice. Keeps for years too!

anyone any idea how long this takes to reach setting point?

[jackie j]

Here is the recipe for my friend's courgette relish

Courgette Relish

1 very large courgette
2 small onions
1 small yellow and 1 small green pepper
3 small carrots
1/3 cup pickling salt (70g)
21/2 cups vinegar (625 ml)
41/2 cups preserving sugar (900g)
1 tsp turmeric
1 tsp celery salt
3 tsp mustard seed

Grate all the vegetables.
Mix well and drain off excess juice.
Add the salt and mix well.
Leave to stand overnight.
Drain and mix well the next morning.

In a large pot mix the vinegar, sugar and spices and bring to the boil.
Add the vegetables and simmer for 30 mins.
Bottle in sterilised jars.

janeyo

Thought I would bump this recipe as I made it last year and it was delish, I knew there was a recipe on here I used and have been looking for it.
Enjoy Jackie

[hmk]

The marrow and ginger jam won't set like 'proper' jam because of the small amount of pectin. It's more marrow in thick (hopefully) syrup. I made this jam in Home Ec at school and have made it regularly since, and it is delicious. Label it conserve or preserve instead of jam and just make sure it doesn't run off your toast! (It makes fab jam tarts too.)

My great courgette user-upper is this soup-

Melt some butter with a bit of oil in a pan. Grate in as many courgettes as you want to use up, cover and cook gentlry on a low heat, stirring occasionally. It will become very liquid-y. When the courgette is tender, season to taste with salt, pepper and nutmeg and puree.

That's it, no stock or milk, but it tastes really creamy.

HMK

[Scottishnewbie]

I have accidentally discovered the absolutely BESTEST way to use up your excess courgette glut and you don't even have to lift a finger!!!!!

You just go out for the day and when you come back, the local PEACOCK (aka Peabrain) is in your garden and has devoured one of your plants and is eyeing up your butternut squash plant next............AAAAAAAAAAAAAAAAARRRRRRRRRRRRRRGGGGGGGGGGGGGHHHHHHHHHHHHH!!!!!!!!!!!!!!!!!!!!!!

[stacy]

soy courgettes with mushrooms and onions....YUMMY

This recipe came from having a bumper crop of courgettes and no real food in the cupboards.
1x corgette, sliced thinly
1x onion, roughly chopped
1x pack of mushrooms, sliced
soy sauce
garlic paste
salt
pepper
olive oil.

Fry the courgette slices in the olive oil for a couple of minutes, add the mushrooms and onion, fry for a couple more minutes. Add a few glugs of soy sauce, a squeeze of garlic paste and a little salt and pepper and fry until the onions are soft.

so simple, so quick, so tasty!!!

goes really well with chicken breasts or pork chops.....

can be adjusted to taste, and other ingredients can be added..

It was literally a case of throwing everything i could find in my cupboard and fridge into a frying pan together, and it turned out to be one of yummiest meals i have had in a long long time....even my boyfriend enjoyed it, and he normally hates mushrooms and onions....

[becslb]

I am well into my glut of courgettes.... after a week of being away ds's and I picked a plastic crate full this morning! We are going away again tomorrow and I haven't time to make any more chutneys/jams etc and already have a nice stock of sauteed courgettes ready for winter soups - do you think I can chop and freeze some of this glut and then use to make jam/chutney when I get back?

[milly2306]

Courgette lemon cake
Ingredients

200g (7 oz) grated courgette

150g (5 oz) caster sugar

1 egg

125ml (4 fl oz) vegetable oil

200g (7 oz) plain flour

1/2 teaspoon salt

1/2 teaspoon bicarbonate of soda

1/4 teaspoon baking powder

1 teaspoon ground cinnamon

2 teaspoons lemon zest


Preparation method
1. Preheat oven to 160 C / Gas mark 3. Grease a loaf tin.
2. In a bowl, beat together the courgette, sugar, egg and oil. In a separate bowl, sift together the flour, salt, bicarbonate of soda and baking powder; stir in the cinnamon and lemon zest. Stir the flour mixture into the courgette mixture just until blended. Pour the batter into the prepared tin.
3. Bake 45 minutes in the preheated oven

[Wren]

I have just discovered how to stir fry them Chinese style.

Stir fry lightly with spring onions, minced garlic and half a inch of minced fresh ginger. Add a couple of tbs soy sauce, a spoonful of sugar, a couple of tbs of oyster sauce , 1 tbs of corn flour and half a cup of chicken stock. Then cook until just starting to soften a tiny bit as the sauce thickens. Right at the end add a few shakes of sesame oil to stir in . I stir fried my courgettes with mushrooms as a side dish to a chicken stir fry and they were gorgeous. The secret is not to over cook them to soft, just get them at the point of softness so that they have the texture of a nice new potato. Barely cooked.

Another way is to make up a bhaji batter with Indian gram flour ( found in most super markets ethnic section) and curry spices, coat the courgette slices an shallow fry them in half an inch of veg oil for a couple of mins. Then dip the lovely courgette bahji's in mango chutney and eat them whilst still warm.. bliss

Wren