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Produce => Recipes => Topic started by: ACE on July 24, 2021, 18:23:19
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Who has got recipes for courgettes, that are so tasty that you come back for more. I like them anyway they are done, but in a weeks time I shall be experimenting with them. I use them as part of my type 2 diet so any high carb additions to the recipe is out. This week it has been saute in garlic and olive oil, chopped mushrooms, peppers, chilli and chorizo. Then glazed in balsamic really hot until it gets sticky. Lovely just on it's own.
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I have a recipe for twice baked courgette soufflé if you can be bothered. It is delicious and not complicated.
I also like them simply sliced and layered in a shallow oven proof dish that has been buttered then s&p and a layer of grated cheddar. Bake at 180C till the cheese is bubbling and brown. Courgette fritters made with chick pea/gram flour and a teaspoon of baking powder are good too and no carbs. I sometimes add sweetcorn for a change in texture and added fibre.
I made a courgette soda bread last week and it was very good but I used plain wholemeal flour and a sachet of baking powder plus the soda -
https://www.bbcgoodfood.com/recipes/courgette-cheddar-soda-bread I've frozen half of the loaf and we'll be having it toasted with courgette soup for lunch on Monday.
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A friend cooks "courgettes Milano" which is great cold at picnics.
The recipe she gave to us is:
"2 Tbsp olive oil
1 lb courgette washed, topped and tailed and cut into half inch slices
6 spring onions, washed, topped and tailed and roughly chopped
1 clove of garlic crushed
Half teaspoon dried basil
Pinch of Paprika pepper
4 tomatoes, skinned and chopped (or tin of chopped tomatoes)
1 Tbsp tomato puree
1 bay leaf
2 Tbsp white wine
Salt and pepper
Heat oil, add courgettes, spring onions and garlic and cook for 3 mins. Stir in remaining ingredients with seasoning to taste. Bring to boil, then cover and reduce heat to simmer for 15 mins."
That's nice enough, my wife loves it, but I think it's nothing like what our friend actually cooks which is light on tomatoes!
If you search for "courgettes Milano" or "zucchini Milano", the internet will give you several very different recipes!
Let us know if you find a winner.
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https://thedoctorskitchen.com/recipes/pikt-box-3-courgette-gazpacho
How about this for lunch on a hot summer's day Ace?
Tricia :wave:
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Hmmm.... sounds like Ace has hit the annual Zeppelin glut!
As have I - harvested three courgettes and five Zeppelins today...
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Here's a good one, just made it, kedgeree canoes, covered in cheese with a final finish under the grill.
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We had vegetarian courgette curry and naans for dinner last night and I turned a junior zeppelin into fritters for lunch.
I have a yen for a proper kedgeree now.
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From the Guardian, Meera Sodha’s vegan recipe for courgette and chickpea dal. Very simple, but the chickpeas needed longer to cook than the recipe suggests, I made it to accompany last night's prawn curry.
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Here you go Ace. 50+ recipes for courgettes on BBC Good Food - https://www.bbcgoodfood.com/recipes/collection/courgette-recipes
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Only 50, no where near enough. Take out all the pastry bases don't leave you a lot. At the moment any of our regular low carb dishes are plonked into canoes, gets rid of them without having to post them through the neighbour's letterboxes.
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I’m a fan of making courgette spaghetti, my son bought me a fancy little veg spiraliser and although not a fan of gadgets I use it regularly and it spiralises any veg in seconds. A couple of big courgettes makes a quick meal that cooks in minutes, bung in some prawns, tomato sauce and top with cheese…yum.
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Gluts of veg will always risk blandness - but new ideas are always more labour-intensive. After a few 'specials' (and after a hard days work) it's easier to fall back on ratatouille or capenata with minor variations (eg. the amount of tomatoes).
I find it's easier to liven up any or all these bland meals with fresh but mild/medium chillies diced or shredded to ~2mm and sprinkled onto the plated meal at the last minute.
My favourite raw chilli (especially for courgette-dominated dishes) is Bulgarian Teardrop at the lime green stage - it has citrus notes like Lemon Drop but moreso, especially as there is 10x less heat to compete with the pungently citrusy zest (with hints of under-ripe guava).
On a different tack, green manzano/rocoto/locoto peppers (C.pubescens) are very, very different from the ripe ones, IMHO the difference is much greater than in any other chilli. If they are put in early (after the onions) they meld through the dish & give a mild comforting deep heat that really fills out the flavour (a 30min stew tastes like a dessertspoon of peppercorns has been in there for about 8 hours) - they do this so well that it's like a secret weapon for any favourite recipes that might be moving towards boring - even meat-based ones like spag bog and shepherds pie etc.etc.
Cheers.
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Had a rest from them today, had a pattypan instead.
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Veg., spaghetti are our bete noir at the moment!
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Veg spaghetti is only good IMHO if the veggies are raw and served as a salad with an interesting dressing.
I like courgettes in a vegetable tagine or a curry as long as they've been cut and salted then rinsed and dried and cooked for just a few minutes in a well flavoured sauce.
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Hadn't thought of using it raw.... might give that a go at lunch as I have half left over from yesterday...
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Half left over? never seen that before, but I dropped a bit one day and the pup we should have called Dyson scooped it up and ate it, the others looked up for their bit so I dropped a couple more bits and they were eaten as well, so no halves here. Today more canoes but a made up dish with some cheap sandwich beef off cuts, (don't be tempted in Aldi, it aint nice.) Mixed with some re-fried beans and Cajun seasoning should make it edible.
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I think I'd give ropey beef to Dyson and co.
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Ace, I have used this recipe for years, posted by Mrs Frog in 2004 and I agree with her, nobody dislikes it! I make it with courgettes too!
Re:marrow glut
« Reply #10 on: July 27, 2004, 21:07:15 »
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I have 3 kiddies who make it their lives ambition not to eat veg, but they love this recipe, it's also good for a vegetarian....
Cheesy marrow:
1 marrow
about 3oz butter
finely chopped onion
squished clove garlic (or two, depending on taste)
1 chopped green pepper
8 oz skinned and chopped tomatoes
6 oz mature cheddar, grated, with a bit of mozzarella if you've got it
Peel marrow, slice, de-seed and cut into cubes
Fry in butter until golden
Move it to a plate, leaving as much juices in the pan as poss
Add onion, garlic and pepper to pan, fry until pale goldy colour,
Add marrow and tomatoes, mix well
Put half in an ovenproof dish, cover with cheese
Put other half of marrow mix on top, add rest of cheese
Bake in oven approx 200 C until brown on top, takes about 30 mins
Absolutely delicious!!!!
We have it with a roast, haven't found a person yet who doesn't like it!!
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The BBC Food site is featuring courgettes today. Lots of recipes for pies and pasta but this is one is carb free - https://www.bbc.co.uk/food/recipes/courgette_gratin_04270 and this looks fresh - https://www.bbc.co.uk/food/recipes/chargrilledcourgette_85172
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The BBC Food site is featuring courgettes today. Lots of recipes for pies and pasta but this is one is carb free - https://www.bbc.co.uk/food/recipes/courgette_gratin_04270
Tried this one last night, very nice, even if it was a hairy bikers copy of something better.
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Good. I'm usually wary of Hairy Bikers too (can't stand Dave Myers) and tend to google for the original of recipes they show. This one is just a bit more comforting than my plain sliced courgettes baked with grated cheese on top.
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Really good as the base of a vegetable stir fry instead of beansprouts.
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I want grilled courgette preserved in oil but all the recipes only last for a month. It isn't enough!
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I've just seen this video on FB ACE. Easy enough to understand but holler if you need help with the French. I quite fancy both. For the second recipe, Crème Sur is what the Brits call Crème fraîche and the grated cheese could be decent cheddar or mature Gouda or Gruyère if you prefer.
https://www.facebook.com/Savoureux.tv/videos/513544113079494
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Picked some lovely crookneck squash this morning….
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I've just seen this video on FB ACE.
Very nice, will try the first one for tea tonight. Found a good supply of extra strong cheddar, huge great inexpensive blocks from the food warehouse (iceland). You can find some good stuff amongst their usual rubbish
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Hope it's good. Let me know as I'm planning to try it next week.
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I've just taken the earplugs out, the language from the kitchen was worse than a dockside pub. Evidently they do not slice part way without breaking when you put the cheese and tomatoes in. So slice right through and thread them on a skewer and wrap in foil. Not being made with the love they deserve, I am not anticipating a cosy meal.
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Cheese, tomatoes and courgettes and a splash of olive oil served in various ways are alright. I think I will stick to laying them in a dish add all the bits and bung in the oven. At least you can grill the last bit of cheese on top. Slicing them up all fancy is a step too far in our kitchen.
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Thanks Ace. Probably for me too.
I've just seen a rcipe for hasselback Halloumi! Talk about faff.