Lots of courgettes??

Bexstars

skipkoo wrote:

I would love the recipe bexstars, I am into soups at the moment!
Skipkoo

Already posted a little further up

angelavdavis

sashacat wrote:

I now have 31 in the fridge and every one I know has been given courgettes. i will definitely try making courgette cake tomorrow and then I will pickle some. I have already made marrow and ginger jam ...I put in lots of extra ginger so it is lovely ( and also rhubarb and ginger jam). Also I made a batch of cucumber relish this morning to use up my extra cucumbers.
I feel so much better know janeawej had 10 acres of them...nightmare!!!

You can steam them and then remove centre with pips and fill with chilli con carne.

roger_c

My mum makes courgette and cheese soup (i see someone mentioned courgette and brie soup). It was really simple if i remember rightly!

3/4 courgettes
1 regular tub of spreadable cheese (shop's own brand is fine)
2 pints vegatable stock
probably 1 onion too!

Think that's it, tastes brilliant!

angie_baby

I have had a load of courgettes in my veg box. What can i make with them, which is also good to freeze, i have never used them before so am a bit lost.

Thanks

Raspberry_Swirl

ratatouille freezes well.
it's one of those dishes where you don't necessarily need an exect recipe as anything can be thrown in.

when i last made some i used: courgette, red pepper, onion, mushrooms, tinned toms, chilli flakes and dried basil. fry all the harder vegetables for a few mintues and the add everything else and let it simmer until all tender.

i think a traditional recipe would also have aubergene in it too.

annie-c

I buy courgettes regularly. Coming from the cucumber family they can be quite bland on their own, but they are a lovely filler for lots of meals.

As a side dish they are nice sliced and sauteed - I usually do them with onions and peppers.

They are also a nice main dish, sliced into two, lengthways and stuffed. You need to scoop out the central core of flesh (this can be reserved for another recipe or food processed and added to the filling. Nice stuffed with a mix of breadcrumbs, butter, cheese and herbs spices.

Also I use courgettes to bulk out meat dishes, including chilli and spag bol. I put it in the food processor and grind it til it is the consistency of mince. I also use peppers carrots and onions and I use half this veg 'mince' to half beef mince for a healthy version of spag bol or whatever....

manicstreetpreacher

Wash, slice and fry gently in olive oil until tender then add mint (dried mint will do fine, even mint sauce at a push). Then transfer to a bowl and add lemon juice. Eat hot or cold with dressed salad - delicious, I promise you!

Plum_Pie

Sweat onions for 15 mins, cut courgette into batons and add to pan. Cook for 5 mins. Cool ASAP and freeze in portions. The baton shape of the courgettes holds well when frozen and then thawed.

Probably best to warm through before using as:

filling for omlette, frittata, quiche, pasty,
side dish for meat
To bulk out stew/pasta sauce/chilli/curry

I think it best to freeze it plain and then extra herbs and spices can be added when it's used (chilli, basil, rosemary, onion seed etcetc)

anonymousie

I put finely chopped courgette in almost anything! It is a good way to bulk out pasta sauce, cottage pie, chilli, meat loaf (if you are unlucky I'll put some in the meat loaf wit the onion and more in the tomato sauce:rotfl: ) It ups the kids veg intake and they didn't notice (they know now and don't mind!).

AS a veg they can be steamed/boiled gently (bland without a tasty sauce/gravy though) or my fave- roasted with a dash of spray oil. Lovely with roast peppers, but you need a lot of roast courgettes to make a decent portion!

Penelope_Penguin

Plenty of ideas in this older thread - Courgettes.

HTH, Penny. x