Courgettes, courgettes and more courgettes...

-taff

I'm having mine in a fritada with onions, parmesan and ricotta. With green beans in garlic, parsley, oil and vinegar. [was meant to be having orzo risotto but OH has gone out and he doesn't like courgettes that much so.... I get to eat it

RAS

Use them as an alternative to cucumbers in Bread and Butter Pickles. Then you can eat them from February to May next year.

Matron_Midge

Fry with bacon and onion and serve with pasta and either a cheese or bbq sauce. The sauces an be frozen once made and added to pasta all winter long.
i make up batches of each and freeze in single serve portions.

Rosa_Damascena

Brambling said:

i share your pain    i made this last night and used 3 courgettes, 3 went next door and there's 3 more in the fridge i'm frightened what i'll find when I go and water later    they hide under leaves
https://www.rivercottage.net/recipes/courgette-and-rice-filo-pie

The recipe does half and will freeze once cooked, as the filo goes soft i do reheat in my air fryer but it would work in the oven

I like the look of this recipe. I would do courgette risotto or tart with pesto, that uses up a lot of courgette fast.

Zucchini cake doesn't keep for long IIRC, I think this is down to its lower fat / high moisture content.

joedenise

Found this recipe online:

https://www.allotment-garden.org/recipe/6087/courgette-meatballs-and-curry-gravy-recipe/

GreenQueen

Thankyou all. Some great sounding recipes here. I'm going to be busy trying them all out - sounds fun! Got some squishy tomatoes and a pepper in the fridge, so ratatouille tomorrow.  Also like the idea of preserves. 

[Deleted User]

Cut them into thin coins and dehydrate them - then eat them as a healthy snack, they taste lush! 
Slice into coins or thin strips lengthways, layer with sliced tomatoes, basil, garlic, pepper and 'cheese' (I'm vegan so use a vegan cheese) then bake in the oven for 30-40 mins. 
Chop and use in bolognese, casseroles, ratatouille, lentil dishes etc...

Rosa_Damascena

Charred on a grill with flavoured / olive oil in ciabatta brings back delicious memories of Italian summer holidays 

Jellytotts

We freeze them in chunks to go in other dishes or in slices to fry off. Just defrost and pop in a hot frying pan, once all the liquid has come out of them, add a knob of butter and a splash of olive oil and they cook up just like fresh ones do.  

We are picking around 8 a day at the moment just from the garden, the ones at the allotment went in later so we will be getting those in a few days time too.  

I'm going to have a go at pickling some too.

VJsmum

Tried zoats?

oats and grated courgette soaked in milk (i use oat milk) - add your soft fruit of choice (i use raspberries and blueberries), and yogurt topped with chopped nuts.  Have it for breakfast - it's yom..