Courgette Overload.

cyclonebri1

Leif wrote: »

I find them watery unless cooked right down, then when they start browning they can be quite nice. The trick is to sweat them down till transparent, and the starch breaks down into sugars. IMO anyway.

I tried some fritters last night. Sweated down and browned some chopped courgettes and onions, then added mashed boiled beetroot and potatoes, mixed together into a mush with beaten egg, added salt, pepper, parmesan, shaped into lumps, and coated with flour, then lightly fried. Quite nice, better than any commercial veggie burger. A bit soft though, so not easy to shape.

I also chop onions and courgettes, sweat down till browned, add cashew nut butter and some cream chees, plus salt and pepper, makes a nice pasta sauce or accompaniment for baked tatties etc.

I agree, they need cooking then cooking somemore;)

I'll grow them again, such a strong plant, but I guess the fruit will have to go elsewhere.

I'm going to freeze the next batch for winter stews, kept 1 plant from each sowing 3 weeks apart, 2nd 1 is just bearing fruit, ie I've a steady supply.

Leif

This evening's meal was rather tasty even though I was dreading more courgette:

Fish and courgette wraps.
Chop a courgette and a small onion, and soften in a tablespoon of olive oil on a low heat, for ~15 minutes, until greatly reduced in volume, and starting to brown. The courgette should be very soft and the onions transparent. Add a glug of balsamic vinegar (2 tablespoons say), and reduce down till all the acid has been driven off. Watch your eyes! Add 1 tablespoon Kikkoman soya sauce (or salt instead). Add freshly ground black pepper, and chilli, according to taste. Reduce down. Serve with fried/baked fish (or fishfingers) in a wrap (mexican flat bread or similar).

Probably not for courgette lovers, as you'd never guess it was courgette.

macma

Zookey wrote: »

Oh please if it's not too much trouble could you post the recipe for Courgette and feta fritters. They sound great!

4 courgettes grated ,spread on kitchen towels. 5 /6 spring onions chopped. 250 grms feta cheese. Parsley and mint, chopped. 1tblsp dried mint,1tblsp paprika. 140grms plain flour. 3eggs beaten , salt and pepper. Mix spring onion with crumbled feta.Stir in parsley,mint with dried mint and paprika, add flour and season well. Gradually add beaten eggs, mix thouroughly before adding courgettes mix thoroughly Very claggy mix but that's ok. Drop heaped dessert spoonfuls into hot oil ,flatten
and fry for app 2mins per side.

floss2

Courgette & Ricotta bake for us tonight, from Nigel Slater's trio of recipes here

KabbaDabbaDoo

Tea last night:

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

we even underestimated how many courgettes to use......

lolarentt

I grow enough courgettes to last the year round, have about 15 plants this year! They cover lots of ground on my allotment which cuts back on weeding!

You've had plenty of suggestions so just a few basics:

Don't blanch if your freezing, just chop and freeze. They are brilliant for ratatouille, stew etc throughout the winter. Where you want a meat/meat sub type dish (mince, curry etc) then make up a rat type base (toms, onion, cgts etc) and then break down a little (a potato masher does fine) before adding the meat/quorn or whatever.

Slice raw lengthwise, use a potato peeler of mandolin, and dress and serve as salad side dish etc - really refreshing.

Let some grow into mini-marrows (not too big, say 25cm long x 5-8cm across). Slice them lengthways (5-8mm thick) and griddle until soft and lightly brown. Then interleave with greated cheese in gratin type dish and bake for about 15 mins until cheese is soft and bubbly - great with goats cheese as well, and can be done on the BBQ

Leif

Do they come true if you allow one to produce seed, and germinate the seed next year? (Assuming it is not an F1 hybrid of course.)

lolarentt

Theoretically, but you get such a mess waiting for the courgette to mature/decay and extract the seeds to dry it isn't really worth it! I find a packet lasts 2 or 3 seasons and you can pick them up end of season for anything from 10p - 50p a packet at garden centres

Clairabella

floss2 wrote: »

You could try slicing them longways & roasting them with a little olive oil, salt & black pepper?

.

As above, about 1/4" thick slices, and barbeque - delicious.

I wish mine would grow, I have a few but the majority seem to rot before they grow

CodeNumpty

According to one of my curry books this is called Toorai Tarkari. I don’t know what country it originates from. Google Translate seems to think Toorai Tarkari is Finnish but I doubt it!

The tinned tomatoes can be the supermarket cheapies. Chillis can be fresh, frozen or dried.

4 – 6 tbsp olive oil
4 tsp cumin seeds
1kg courgettes (5mm slices)
2 tsp chilli powder
4 tsp ground coriander
2 tsp turmeric powder
1 tin chopped tomatoes
4 – 6 chillies, halved
Heat the oil and add the cumin seeds. When they start to crackle (put your hearing aids in if needed), add the courgettes. Stir and add the dried spices, mixing well. Add the tomatoes, salt to taste and fresh chillies.

Cover and cook until tender. 15 – 20 minutes.

Freezes really well.