Courgette Overload.

Rose_Wood

Have you tried courgette crisps? We can wolf down a whole courgette in minutes after turning them into crisps.

Slice very thinly and toss in oil (we use olive oil) in a basin. Then spread in a single layer over a very large plate or the glass plate from your microwave. Microwave on high for about 12 to 15 minutes - till they have gone brown, much smaller and are getting crispy. Sprinkle with salt, peel from plate and eat. They are gorgeous and have converted my husband who didn't use to like courgette.

I also use a Julienne peeler to turn them into fine noodles and use in stir fries or a potato peeler to make courgette ribbons to serve in place of pasta. They only take a minute to cook in a microwave. They are also nice grated and cooked as a side vegetable and look very pretty.

Finally, I saute with garlic, onions, spinach and peppers, add a spoonful of creme fraiche and a handful of grated cheese and then bake in an ovenproof dish with a little more cheese sprinkled on top. You can serve as a main course or as a side dish.

lama_pdx

Marrow (courgette), jam sugar, ginger, and lemon juice.

http://www.bbcgoodfood.com/recipes/7565/marrow-and-ginger-jam

I know, I know, it sounds like one of those old-school virtuous waste-not-want-not recipes, and you'd sort of expect it to taste awful, but in fact the result is SO GOOD!

I put in about twice/three times the ginger called for, since that's how we like it. In my latest batch I threw in a couple of crapabbles too. I might try lime or orange instead of lemon.

Just a bit of heating and stirring on a summer evening. Makes the house smell divine too.

safestored4

I 'm presently giving my surplus to the local Oxfam shop. They don't seem to have any problem selling courgettes/marrows and it's better than throwing them on the compost heap.

Why_oh_why

So so jealous of seeing everywhere that people are overloaded with courgettes our 17 plants are doing nothing

cyclonebri1

Rose_Wood wrote: »

Have you tried courgette crisps? We can wolf down a whole courgette in minutes after turning them into crisps.

Slice very thinly and toss in oil (we use olive oil) in a basin. Then spread in a single layer over a very large plate or the glass plate from your microwave. Microwave on high for about 12 to 15 minutes - till they have gone brown, much smaller and are getting crispy. Sprinkle with salt, peel from plate and eat. They are gorgeous and have converted my husband who didn't use to like courgette.

I also use a Julienne peeler to turn them into fine noodles and use in stir fries or a potato peeler to make courgette ribbons to serve in place of pasta. They only take a minute to cook in a microwave. They are also nice grated and cooked as a side vegetable and look very pretty.

Finally, I saute with garlic, onions, spinach and peppers, add a spoonful of creme fraiche and a handful of grated cheese and then bake in an ovenproof dish with a little more cheese sprinkled on top. You can serve as a main course or as a side dish.

Well, you made them sound that delicious that I had to give it a go.

I'd forgot how long you said you zapped them for so I gave them 2 mins......then another 2.....then 3 more.
After about 10 mins they were still steaming wet, so I gave them 3 more, still nothing like a crisp, so 3 more, :eek::eek::eek: smoke from the microwave, opened the door and they were crisp alright, they were cremated. I can still smell them this morning :D

Tesco's big bags of vegetable crisps are £1 at the moment, safer bet for me:D:D

Any

Unrelated question - more on growing them.
Some of my courgettes have started to rot from the flower very early on... should I have taken the flowers off? Why have they done this?

wellused

Just tried the courgette crisp recipe and as the previous poster I struggled to get them crispy without resorting to finishing them off in the grill, however I will try again as they are delicious.

cod3

lama_pdx wrote: »

Marrow (courgette), jam sugar, ginger, and lemon juice.

http://www.bbcgoodfood.com/recipes/7565/marrow-and-ginger-jam

I know, I know, it sounds like one of those old-school virtuous waste-not-want-not recipes, and you'd sort of expect it to taste awful, but in fact the result is SO GOOD!

I put in about twice/three times the ginger called for, since that's how we like it. In my latest batch I threw in a couple of crapabbles too. I might try lime or orange instead of lemon.

Just a bit of heating and stirring on a summer evening. Makes the house smell divine too.

Jam! A great idea. I don't like gingery jams, but it got me thinking (thanks ) and I have found this

Courgette and pineapple jam

http://chat.allotment.org/index.php?topic=42517.0

I bought the sugar and pineapple today and I will let you know how it turns out. Apparently you don't taste the courgettes

In other news, it just occurred to me that I planted some dainty yellow scallops, but they are growing as big green cannon balls. What the :eek:

cod3

Reporting back on the courgette and pineapple jam...

It is insanely sweet and pineappley and you can't taste the courgettes! Just tried some on a butty, but is too sweet for me. Although I can imagine it being lovely stirred into hot porridge in the middle of winter

The recipe made 4 jars. Didn't look like it was ready after the 4 minutes boil so I boiled it until it reached 220 degrees - it took 15 minutes.

pompeii

This is a recipe I adapted when I was doing Slimming World, It serves 2

COURGETTE AND LEMON RISOTTO
2teaspoons of butter
1 cloveof garlic, peeled and roughly crushed
300gcourgettes (topped, tailed and diced)
Fry light or olive oil
½ litre chicken stock
½ onion
150grisotto rice
The juice and grated zest of ¼ a lemon or more to taste (keep separate)
2 tbsp crème fraîche( low fat)
62gfreshly grated Parmesan
Approx 1tbsp finely chopped basil (not essential)
Season to taste when cooked

In a heavy frying-pan heat fry light and one teaspoon of the butter along with theclove of garlic. When the butter has melted, fry the courgettes/squash over amedium heat. When they have browned a little and are tender but with bite,remove and set aside.

In a heavy-based saucepan gently heat the remaining teaspoon of butter and fry light.In another pan heat the stock so that it is barely simmering. Sweat the onionvery gently in the butter and oil until soft (about 15 minutes). Add the riceand stir for one minute so that every grain is coated. Add a couple ofladlefuls of stock and stir well. After a couple of minutes the rice will haveabsorbed the stock, then add more gradually. After 10 minutes add the lemonzest, the courgette . Continue cooking for another 10 minutes until you haveused up the stock and the rice is cooked but retains some bite.

While the rice is cooking, beat the lemon juice with the crème fraîche and the Parmesan.When the risotto is cooked, take it off the heat and add this mixture. Stirwell, letting the flavours mingle before seasoning with lots of black pepper anda little sea salt (the Parmesan is quite salty). Stir in the basil, keeping theodd leaf to sprinkle on top. Serve witha dish of grated Parmesan.

Some great courgette ideas, I only have 3 plants and they are very productive