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Having now eaten my way through 112 courgettes so far this year I've cooked my way through a great many courgette recipes.
But, there were 2 kilos of them in the fridge and some going a bit soft so a recipe calling for a large number was called for.
Decided to be brave and try this recipe I found on an American cookery site.
Zucchini Cobbler
990g peeled, chopped courgettes
160ml lemon juice
200g white sugar (doesn't need to be white)
2g ground cinnamon
2g ground nutmeg (no idea what 2g is, I used a teaspoonful of each, it could take an extra 1/2 tsp.
500g all-purpose flour (plain flour)
400g white sugar (again, doesn't have to be)
340g butter, chilled
2g ground cinnamon
In a large saucepan over a medium heat, cook and stir courgettes and lemon juice until tender. 15-20 minutes. Stir in 200g sugar, 2g nutmeg and cinnamon and cook one minute more. Remove from heat and set aside.
Preheat oven to 375 degrees F and grease a 10x15 inch baking dish. In a large bowl, combine flour and 400g suguar. Cut in butter until mixture resembles course crumbs. Stir 1/2 cup of this butter mixture into courgette mixture. Press half of remaining butter mixture into bottom of prepared pan. Spread courgette mixture over the to and sprinkle remaining butter mixture over the courgettes. Sprinkle with the remaining cinnamon.
Bake 35 - 40 minutes or until top is golden. Serve warm or cold.
This was absolutely delicious, tastes quite apple like, don't know if anyone would guess it was courgettes. The lemon stays as a counterpoint to the flavours of the spices. I thought at first the courgette mixture was a bit runny, you're not told to drain them of liquid, but the butter mixture thickens it up and you get a lovely gloopy sauce.
I think you could cut some of the sugar too. It says it yields 25 servings, I'd take this to be 25 servings for those disciplined people who can restrain their dessert intake, for hungry gardeners I'd say 12 servings would be more realistic. I made it in small containers so it's easier to freeze but did try some with home made almond icecream ... think I'll make some more to stash away for cold winter days when custard will be more in order.
Sue
But, there were 2 kilos of them in the fridge and some going a bit soft so a recipe calling for a large number was called for.
Decided to be brave and try this recipe I found on an American cookery site.
Zucchini Cobbler
990g peeled, chopped courgettes
160ml lemon juice
200g white sugar (doesn't need to be white)
2g ground cinnamon
2g ground nutmeg (no idea what 2g is, I used a teaspoonful of each, it could take an extra 1/2 tsp.
500g all-purpose flour (plain flour)
400g white sugar (again, doesn't have to be)
340g butter, chilled
2g ground cinnamon
In a large saucepan over a medium heat, cook and stir courgettes and lemon juice until tender. 15-20 minutes. Stir in 200g sugar, 2g nutmeg and cinnamon and cook one minute more. Remove from heat and set aside.
Preheat oven to 375 degrees F and grease a 10x15 inch baking dish. In a large bowl, combine flour and 400g suguar. Cut in butter until mixture resembles course crumbs. Stir 1/2 cup of this butter mixture into courgette mixture. Press half of remaining butter mixture into bottom of prepared pan. Spread courgette mixture over the to and sprinkle remaining butter mixture over the courgettes. Sprinkle with the remaining cinnamon.
Bake 35 - 40 minutes or until top is golden. Serve warm or cold.
This was absolutely delicious, tastes quite apple like, don't know if anyone would guess it was courgettes. The lemon stays as a counterpoint to the flavours of the spices. I thought at first the courgette mixture was a bit runny, you're not told to drain them of liquid, but the butter mixture thickens it up and you get a lovely gloopy sauce.
I think you could cut some of the sugar too. It says it yields 25 servings, I'd take this to be 25 servings for those disciplined people who can restrain their dessert intake, for hungry gardeners I'd say 12 servings would be more realistic. I made it in small containers so it's easier to freeze but did try some with home made almond icecream ... think I'll make some more to stash away for cold winter days when custard will be more in order.
Sue
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