Lots of courgettes??

greenbee

Nigella does a very nice courgette cake... here's a link to a version of it!

Meadows

I have been given a Monster Courgette (bigger than a large aubergine), and although I can add this to many things I am thinking of peeling it into long, thin ribbons (using a vegetable peeler) and serving it (well some of it) in place of pasta.

Anyone got any favourite recipes they use with courgettes.:question:

Penelope_Penguin

Meadows wrote: »

Anyone got any favourite recipes they use with courgettes.:question:

We have a whole thread of recipes I'll add this thread so that you can have a browse.

Penny. x

ohara09

hi,

I have been given huge quantities of courgettes, I don't want to waste them, but I don't know what to do with them all! I usually have them either roasted (balsamic vingegar, garlic etc) or griddled, and then served with pasta or with couscous.

However, I am so bored of this (plus I don't really even like courgettes ) that I'm looking for a more exciting and tasty way to serve them.

Can anyone suggest a some meals?

Thank you!
xohara

ALWAYS_POOR

I add them when I make bolognaise, lasagna, stews, chilli etc. Not sure if you can really taste the difference but it's another veg towards your five-a-day.

boston_uk

Try courgette risotto - very very nice = my OH was more than happy to have this once a week or more!

Loads of recipes on this site here

Bennifred

Carrot and courgette soup - a favourite in our house!
Soften a finely chopped onion in a litle butter, add equal(ish) amounts of chopped carrots and courgettes, add stock, cook for about 25 minutes. Cool and blend.

ohara09

Brilliant, thank you! Much more fab ideas than what I've been cooking up.

Brooktop

My uncle is a chef and he used to shallow fry them with some tomato puree until they are crispy on the outside.

anniemf2508

My kids love these

Courgette and salad onion muffins:
Ingredients

150g self raising flour
150g plain flour
2 tsp baking powder
150g mature Cheddar
½ tsp salt
½ tsp cracked black pepper
2 medium eggs, lightly beaten
200ml whole milk
150g courgettes, grated
3 salad onions, trimmed and finely chopped

Method

1. Heat the oven to 180°C/gas 4. Butter a 12-cup muffin tin and line with squares of greaseproof paper, overlapping the edges slightly (or use large muffin cases).
2. Sieve the two flours and the baking powder into a large bowl. Add the Cheddar and seasoning.
3. Beat the eggs and milk together until smooth. Add this mixture to the dry ingredients and stir gently and thoroughly until well combined. Lightly stir in the courgettes and salad onions.
4. Spoon the mixture into the lined tin and cook for about 20 minutes, until the muffins are risen and golden, and are firm but springy to the touch. Leave to cool. (The muffins can be stored in an airtight container for up to three days; they can also be made in advance and kept in the freezer for 2 months.)