Courgettes

C_J wrote: »

Courgette and lime cake is nice too.

That sounds intriguing!
Any chance you could share the recipe ( or point me in the right direction ), please.
I'd love to try it as I'm getting a bit bored with chocolate courgette cakes and brownies

carly wrote: »

That sounds intriguing!
Any chance you could share the recipe ( or point me in the right direction ), please.
I'd love to try it as I'm getting a bit bored with chocolate courgette cakes and brownies

INGREDIENTS SERVES 8

4 eggs
250g caster sugar
100ml sunflower oil or light olive oil
6 tbsp Greek-style yogurt
0.5 tsp vanilla extract
1 lime
250g small courgettes
300g self-raising flour
1 tsp baking powder
100g pistachio nuts

For the lime frosting:

150g cream cheese
75g butter
300g icing sugar
1 lime

PREPARATION
Zest and juice the limes. Coarsely grate the small courgettes. Soften the butter. Sift the icing sugar.

METHOD
1 Heat the oven to 170°C/150°C fan/gas 4.
2 Line a 900ml loaf tin with greaseproof paper.
3 In a large mixing bowl, whisk together the eggs, sugar, oil, yogurt and vanilla extract.
4 Stir in the lime zest and juice, and the grated courgette.
5 Then sift in the flour and baking powder.
6 Reserve 2 tbsp pistachios, and fold through the remainder until well combined.
7 Spoon into the loaf tin.
8 Bake for 45-50 minutes or until well risen, golden brown and springy to the touch.
9 Cool slightly in the tin, then turn out on to a wire rack to cool completely.
10 For the frosting, beat together the cream cheese and butter with the lime zest.
11 Beat in the icing sugar to form a smooth frosting, but take care not to over-beat, otherwise the mixture will become runny.
12 When the loaf has cooled completely, spread over the frosting.
13 Coarsely chop the reserved nuts and sprinkle over, to decorate.

THIRZAH wrote: »

Veggie chilli, veggie lasagne-both freeze well. I made Yotam Ottolenghi's stuffed courgettes last week-they were good and I'll do them again. I also use them in moussaka instead of aubergine.

I sometimes griddle them and use instead of pasta in lasagna, works well especially with vegetarian lasagne

I like this recipe https://thecookreport.co.uk/tomato-halloumi-bake/
(it's on my meal plan this week:)) easy to scale up or down, freezes well and I've found subbing the spices for a couple of teaspoons of curry powder works really well. The tom/courgette mix also is lovely topped with a poached or fried egg instead of the halloumi.
This is also lovely https://www.ricardocuisine.com/en/recipes/5699-zucchini-bread-with-feta-and-olives , though I use SR flour instead of the flour/baking powder. It also works baked as muffins rather than a loaf. Both versions freeze really well but I found the loaf if well wrapped and in an airtight tin kept longer than the two days stated.

Hollow them out and stuff, or grate them into everything to add more veg. I used to have corgette plants when I was at my family home and we used to grate the into everything and give them away to friends and neighbours (I only planted 2) & still had enough to stuff and bake with cheese.