Courgette Overload.

Zookey

We decided to plant some courgettes on our allotment this year and rather underestimated how many we would grow. I think we'll be having Courgettes for breakfast, lunch and dinner for weeks to come. Does anyone have any ideas for what to do with them, stuffing or frying in butter is as far as my imagination will take me.

Treacle03

Chicken breast in a cassarole dish with mushrooms, courgettes and a stock cube. Done

Or courgettes, peppers, onions & tomatoes in a roasting dish (i use fry light spray) stick em in and leave to cook
Yummy

Good luck x

Miró

Courgettes, peppers, onions, garlic, couple of tins of chopped tomatoes. Hubble bubble in a pan on top of stove for 30 mins or so...sorta ratatouille!!! Nice hot or cold or used as pizza topping

frugalbutfun

They're really yummy diced with bacon, fried and then made into a creamy pasta sauce and tossed into fettuccine.

frugalbutfun

Pick them while they're small, too… the flavour is much better and there's less to get rid of!!

sunnysurrey_2

Pickled courgettes
Courgette chutney
Courgette cake
Courgette bread
Grate & freeze in portions to add to stews & sauces
Allotment.org has lots of recipes

macma

Roast garlic and courgette soup,
Courgette and feta fritters,
Courgette pickle,
If you fancy any I'll post the recipes

Fruittea

Saw this post earlier - it sounds very nice.

Courgette,Tomato & Ricotta Tart
(recipe from the latest Filippo Berio email newsletter)

"This is a wonderful recipe for the summer, perfect for picnics and alfresco get togethers. The Olive Oil pastry is extremely easy to prepare andcombined with fresh seasonal vegetables, ricotta and pesto, this tart is aspleasing to the tastebudes as it is to the eye!"
 Danilo Trozzi

Ingredients
Base:
• 250g plain flour
• Pinch of salt
• 25g Parmesan cheese, freshly grated
• 1 large egg, beaten
• 5 tbsp olive oil
• 60ml warm water
Filling:
• 3 tbsp green pesto
• 250g ricotta cheese
• 3 large vine-ripened tomatoes, thinly sliced
• 2 medium courgettes
• 16-20 small black olives, pitted (roughly chop larger ones)
• 2 tbsp extra virgin olive oil
• Handful basil leaves, roughly torn

Method
1. To make the pastry put the flour, salt and Parmesan cheese into a bowl. Addthe egg, olive oil and 60ml (4 tbsp) warm water. Mix well until the mixtureforms into a dough. You can also make this dough in a food processor. Kneadlightly on a floured surface and then form into a smooth ball. Wrap in cling filmand chill for 30 minutes.
2. Meanwhile, remove the cores from the tomatoes and slice thinly. Slice thecourgettes slightly on the diagonal, about 5mm thick. Heat the oven to200ºC/400ºF/Gas Mark 6. Roll out the dough into a 30cm circle, transfer to agreased baking sheet.
3. Lightly brush the edge with water then turn the edges over to make a rim of2cm width. Press down and go around the edge to crimp the pastry with yourfingers. Spread the pesto over the pastry. Beat the ricotta until smooth thendrop small spoonfuls all over the pesto. Scatter over the olives. Arrange thetomatoes and courgettes, alternatively overlapping starting around the outsideedge. Season with salt and pepper then drizzle with the olive oil.
4. Bake in the oven for 25 minutes. Reduce the oven temperature to160ºC/325ºF/Gas Mark 3 and bake a further 20 minutes. Serve warm or cold. Justbefore serving, brush with a little extra olive oil and scatter with shreddedor torn basil leaves.

welovemarmite

Do an internet search for courgette and cocoa muffin... LOVELY.
And depending what other stuff you have around you I put it in my piccalili

Leif

I find them a bit watery and bland unless chopped and then sweated down in a pan with some onions and olive oil, and then they can be used as a base for pasta sauces and soups.

Glad

saw this on TV yesterday and sounds delicious
Nigel Slater's Wafer-thin ribbons of courgette fried with homemade pesto

http://www.bbc.co.uk/food/recipes/courgetti_37722