Courgette Overload.

This is a brilliant recipe for using lots of courgettes. Reheats well too.

http://nami-nami.blogspot.co.uk/2009/06/kourkouto-aka-greek-zucchini-pie.html

My local eaterie makes a wonderful courgette and orange salad. This would be even better with freshly picked fruits.

Courgettes, orange(s), fresh mint leaves (makes a real difference).

Pare the courgettes very finely; I suspect they use a processor but a veg peeler might work. One courgette per person would be the minimum and you could use more.

Take an orange or two, halve and cut the flesh out from one half using a sharp knife (as if you are preparing a grapefruit). Press the juice out of the other half.

Use the juice to make a salad dressing with light olive oil. Dress the sliced courgettes and leave to marinade for an hour or so.

To serve: finely chop the mint leaves, take the courgette salad, mix in the orange segments and top with the chopped mint.

Lovely and tastes nothing like courgettes. Great with fish, green salads, olives, as part of a mezze etc.

• Roasted, along with any other gluts (peppers, aubergines, tomatoes).
• Soups.
• Peeled into ribbons and used like pasta - my DH's current fave is No-carb-onara, takes minutes to make too.
• Tiny ones can be thinly sliced and added to risotto or curry or stews.
• Bake into cakes.
• Make chutney.

I'm not taking the mickey here but there was a recent post that said "tastes nothing like a courgette"??

To me a CG has no taste, what does or should a courgette taste like?, in the flesh that is?
Edited further than that;

Is there anything that can be done horticulturally to give them more flavour?

So what does a courgette taste like??

It's a serious question, I had a fracture to the skull that left me with a slightly impaired both my sense of both smell and taste, means I eat more strongly flavoured food than I did previously.

Tom, cucumbers etc, even lettuce are fine, I just can't get a sense of any flavour out of a CG.:D:D