If you’re not a courgette enthusiast then you’re probably finding the farmers markets and food bloggers rather tedious of late. Fortunately, for myself I adore them- which is why I’m jumping on the courgette bandwagon. Well, it would be rude not too.
Here are five of my own quick ideas to help you use up your courgette
Grilled courgette with feta and mint
Slice courgette thinly into any shape you like, lightly brush with oil and cook on a grill until nicely char-striped on both sides. Drizzle with extra virgin olive oil, sprinkle with Maldon Salt and scatter over crumbled feta and freshly torn mint leaves. This is also great served as bruschetta.
Simple roasted courgette salad
Roast chunks of courgette and yellow squash coated generously in good olive oil and seasoned with salt and pepper until golden. Toss with freshly steamed green beans or a can of rinsed and drained beans (your choice). Squeeze over lemon juice to serve.
Courgette Fritatta
Sauté thin slices of spring onion in olive oil in a nonstick frying pan. Fill the pan with thinly sliced courgette rounds and toss over a high heat until beginning to go golden. Stir in chopped fresh herbs of your choice. Add beaten eggs, seasoned with salt and pepper and let cook for 1 minute, then place top with shreds of proscuitto and place under a hot grill (broiler) until set and lightly golden on top. Slice into wedges to serve
Raw courgette and strawberry salad
Slice courgette paper thin using a mandolin and serve topped with slices of strawberry, toasted chopped walnuts and a drizzle of lemon vinaigrette. Also delicious with a few slices of grilled cheese such as feta or halloumi.
Crispy courgette bites
Brush thin rounds of courgette with olive oil and sprinkle with salt and pepper and equal quantities of panko bread crumbs and grated parmesan cheese. Place under a hot grill or in a hot oven until crispy. Serve immediately.
How others are using up their crop:
Zucchini ricotta cheesecake (101 cookbooks)
Spaghetti with zucchini and mint (Bitten- Mark Bittman)
Zucchini fritters (Simply Recipes)
Zucchini strand spaghetti (Smitten Kitchen)
Garlic and herb stuffed zucchini (The Wednesday Chef)
Chocolate & zucchini cake (Chocolate & Zucchini)
{ 4 comments… read them below or add one }
I saw your post under the ‘zucchini’ tag. We’re also drowning in zucchini, but I just made a zucchini scone type thing that so far, I think is the best thing I’ve made with zucchini. Pic and recipe here if you care to try it:
http://brightviolet.wordpress.com/
just love zucchini, most dishes with this vegetable turn out great.. especially a raw food diet. marinara over angel-hair zucchini is wonderful. Raw Food Recipes
My daughter, who, at five, was vegetable-resistant, once pretended to eat a zucchini slice but actually went to the bathroom and stored the vegetable carefully in the linen closet, where I found it several weeks later while fetching a beach towel.
She will now eat zucchini without complaint (16 years later) but not without recalling her childhood method of zucchini disposal.
I’m sending her a link to this post!
haha, that’s a great story Jessica!