Lots of courgettes??

squeaky

Noted, thanks. I've already got tonight's tea planned, since I didn't know what I'd be getting in my box scheme delivery - then I'm going to pick a recipe tomorrow which leaves the courgette reasonably intact so I can find out if I like taste etc - and if I don't like it I'll hide some of them in a savoury dish and others in this cake

lucylou

Hi Squeaky yes when I said mix the filling I meant mix the pulp with mince forgot to say add a little oil salt and pepper to your taste and add some grated parmesan cheese on top before you bake it.It's really lovely;)

squeaky

lucylou wrote:

Hi Squeaky yes when I said mix the filling I meant mix the pulp with mince forgot to say add a little oil salt and pepper to your taste and add some grated parmesan cheese on top before you bake it.It's really lovely;)

Right ho! Will do, thanks

Queenie

Two out of four of us like steamed courgette.
Two out of four of us adore ratatoulle (sp?) made with tomato, onion and courgette as a base.

Four out of four of us like char grilled courgette. Simple pre heat the grill until the grill rack is really hot - put sliced courgette into a lidded tub and toss them in a light coating of oil (butter if diet allows, but I use flavoured oil and even the squirty spray oil if necessary) and then put the courgette slices on the hot grill rack. Turn after a few minutes until grilled on both sides.


NB: My husband cannot stand any veg (until it's tinned peas/carrots) I sneaked a few chargrilled courgettes onto his plate, he ate them. I sneaked some steamed courgette slices onto his plate ... he almost turned green! :eek: (Moral: don't give up if one method/recipe isn't to taste

sarahmelita

I fried some garlic and onion and then added some ribbons of courgette and carrot (just cut them in half and then slice down the length of them with a cheese slice - you could use a mandolin if you have one) then added them to the pan and gently fried them till they were cooked - tasted lovely and looked really pretty on the plate!

Trow

I have a recipe for either low fat or fat free (can't remember which) dumplings using courgette instead of suet, I can look out the recipe if anyone is interested.

I know it sounds unlikely, but they work well (just don't overcook them)

maryb

Cut them into matchsticks and stir fry with spring onions small broccoli florets and strips of red pepper. looks lovely and very healthy because the courgette releases enough moisture that you don't need to add any liquid to stop it sticking. Fabulous with cheap salmon fillets oven cooked for 10 minutes. As quick as convenience food

catznine

squeaky wrote:

The Story of Bisquick

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

Try here for recipe to make your own version of Bisquick.

My favourite recipe for courgettes is to slice them and lightly fry in olive oil and crushed garlic. Pop into bottom of an ovenproof dish then pour over a tomato sauce made from tin of chopped tomatoes, tomato puree, italian herbs & onion. Top with freshly made breadcrumbs and some grated cheese. Then pop into the oven until heated thru and cheese is golden brown.

Mado

A few more addition to the excellent suggestions received so far:

Alternate a slice of tomatoe and a slice of courgette (tightly) in an oven proof dish. Give it a bit of olive oil, some nice herbs and roast. Delicious.

Cougettes gratin:
Grate the courgette. Put them in a non-stick frying pan and cook hot until most of the juice reduces. Add a crumbled vegetable stock cube, a wee bit of cream.
Transfer in oven-proof dish, sprinkle with gated cheese and bake until cheese melts.
Very yummy.

The only thing to watch for with courgette is they can get bitter when they are old.(Me think its old age that does it)

pavlovs_dog

well squeaks if what you said in another thread is true, i suppose you could curry them

in our house they are mainly used to bulk out sauces, or in veggie lasagne, with all the usual suspects...peppers, mushrooms, onion, garlic etc etc

courgette, bacon and tomato sauce (does exactly what it says on the tin) tastes nice with pasta.

that aside, i only have 2 pieces of advice

1. if you are frying them, they take a while to cook. obviously the more thinly you slice them, the quicker the cook (i tend to add them to the pot before onions). if they aren't cooked properly they can be very bitter tasting, which can ruin a dish

2. dont forget that courgettes are also called zucchini (sp?) which i believe is the american term. try googling that as well, may bring up a few new ideas