Lots of courgettes??

squeaky

Yep. It's true

I'm a virgin when it comes to courgettes... and since I now have a number of them (courtesy of my box scheme) I'm wondering what the best way to first try them might be.

Any ideas for this learner driver please?

lucylou

how about cutting them or grating them and adding to an omelette?Add mushrooms as well or tomatoes;-)

or i don't know if you like this but why not use it as a topping for a pizza with mozzarella and oil on the base?
Or grate it and add to pasta to add a bit of colour.
The best recipe i have is the following though:
Cut courgette in half and take the pulp out with a spoon .Mix filling with mince and put back in the middle then put in the oven for maybe 25 mins?(you'd better check the timing as i'm not sure about it).In Italy they eat it a lot .:D

greenlogo

:rotfl:

I'm not a huge fan of courgettes, mostly because I don't think they taste of that much, but my Mum makes a pasta dish with them that's really nice...

the Sauce:
roughly chop and fry off some bacon (or the off cuts of bacon'd be good)
once they're browned, lower the heat to minimum add the chopped up courgette and a little olive oil if it's looking dry and keep stirring until soft.

Add a good dollop of garlic and herb soft cheese (or plain with some garlic and pesto) and stir LIKE MAD.

I sometimes add some toasted pinenuts if I'm spoiling myself or onions if they're looking sprouty...

Basically courgettes are quite a good bulker but are dull on their own (imo anyway) and frying them off with the bacon and then adding all the herb flavour helps muchly.

hth!

KTFrugal

Ingredients:

3 courgettes, sliced
2 cups Bisquick
1 cup oil (or 1/2 cup oil and 1/2 cup milk)
1/2 cup grated cheese
1 large onion, diced
4 eggs, beaten
Salt and pepper, chopped parsley to taste

Method:

Mix.
Yes, that's it. This is a good one to do in the am, leave in the fridgemthen bake off in the evening at gas mark 4 for 35-40 minutes, till the top is browned.

You don't have to use American cups, any cup will do.

If anybody has a substitue for Bisquick, I'd be happy to know, but you can find it easily enough.

squeaky

When you say "mix filling" - do you mean mix the pulp with mince? This sounds interesting

I've got plenty of the little beggars to to eat...

squeaky

greenlogo wrote:

:rotfl:

Basically courgettes are quite a good bulker but are dull on their own (imo anyway) and frying them off with the bacon and then adding all the herb flavour helps muchly.

hth!

Noted thanks

Loadsabob

Hi Squeaky,

to get the taste of them, I suggest them as a simple side dish, sliced fairly thickly and fried in butter with mushrooms - YUM!! Nice with steak (if you like that kind of thing!) or with an omelette.

I also use them in spaghetti bolognese and a range of pasta dishes, but their taste is subtle, so they can be drowned in tomatoey sauces. In a light cream pasta sauce of some kind they would be nice.

Sometimes the outer skin can be bitter. I have often peeled the very outer dark green skin. I hate to do this from a goodness point of view, but I hate more, the occasional bitter courgette!

They're nice grated raw in salads, too. Yum!!

Enjoy!

Galtizz

If you have a look on the recipe index there is a recipe for KuKu, the original recipe for that uses grated courgette. You can get to the index through the collections link in my signature

I love courgette and add it chopped up to bulk out spag bol (I had this last night with my first home grown courgette and it was lovely). You can also use it in ratattoue (that should be Ratatouille and the recipe is already on the index, just had a look).

1 onion
1 clove garlic
1 aubergine chopped
2 courgettes
1 yellow or orange pepper
1 carrot
1 tin tomatoes

Fry the onion and the garlic, add all the other ingredients until it's cooked. Serve with rice, pasta, as a lasagne filling or just with slices of HM bread. You can add any other veg to it too, but this is the basic recipe.

Steam them and just eat them as a side dish
Chop them up and mix up with a small amount of HM tomato sauce and use as a side dish with something else or slice thinly, add a big amount of HM tom sauce and use as a lasagne filling.

squeaky

The Story of Bisquick

So I could, I suppose, make a scone mix and top with that...?

beachbeth

I love this recipe that my sister-in-law gave me:

Courgette and Cheese Soup

1 lb courgettes, trimmed and sliced
1 lg onion, skinned and chopped
1 litre vegetable stock
salt and freshly ground black pepper
60z garlic and herb cheese (eg Philadelphia)
150ml single cream

Put the courgettes and onion in a large saucepan with the stock. Bring to the boil, then lower the heat, cover the pan & simmer for 20 minutes or until the courgettes are soft. Sieve or puree the soup in a blender or food processor. Put the cheese in the rinsed out pan and gradually work in the pureed soup with a wooden spoon.

Reheat the soup gently, stirring constantly, then add the cream and heat through without boiling. Add seasoning to taste.

Yum! Havent made this for ages!

squeaky

Galtizz wrote:

If you have a look on the recipe index there is a recipe for KuKu, the original recipe for that uses grated courgette. You can get to the index through the collections link in my signature

Blummin CHEEK !!!

First place I looked - though it didn't show me the kuku I must admit. Harumph!

There were only three hits and I didn't fancy any of them as a first effort so I thought I'd ask...