Allotments 4 All

I just saw someboyd post saying they've grown a 6lb plus courgetter.

Mine's not that impressive.  Phnar.  Phnar!   ;D :-[

I have beatiful 1lb 3oz courgette.  The skin doesn't seem too tough.

Any ideas of how to cook it?  Any recipes.

I guess the best thing to do would be to stuff it with some kind of mincemeat conconction.

Anyone tried any good ones?

Chappy.

Pretend it's a Marrow - http://img.photobucket.com/albums/v164/photo04/marrow.jpg

Next time, pick young for flavour! Except for the last one or two whiich you can store as Marrows.

Quote from: tim on August 08, 2008, 06:15:53


Next time, pick young for flavour! Except for the last one or two whiich you can store as Marrows.

.....or ghet the seed from to use next year

Treat as a marrow. Will be really nice stuffed for supper.

Glad you agree, Jo!!

Thanks for the recipe Tim.

I'd already found one on the end which was this one:

http://www.recipes4us.co.uk/Beef%20and%20veal/stuffed_marrow____h_____90mins.htm

Have to say the "Marrow" was as bland as I was expecting.  But is a great container for the meat and rice mixture. :)  I swapped the Dill seed for Cumin Seeds and added some ground cumin and coriander.

I have half Iraqi relatives and this dish reminds me of one my Aunty used to cook, only she used the meat mixture layered between layers of aubergine and tomato.

Tasty and cheap dish overall.

I believe that a Marrow is always more tasty than an overgrown Courgette.

Hi Tim,

Sure, I understand that that was not the way courgette was intended.

Good to make some use of it though, rather than binning it.

what about ratatouille?

Courgette sauce for pasta

1lb 3oz = 1/2 kilo....ish enough for 2 main courses !

Chop finely and add to a large hot frying pan containing 1 tbspn olive oil and gently fry with a clove of crushed garlic until soft and before browning.
Process with 1 oz of strong cheese, either parmesan or a good robust cheddar and add a little milk or cream to add a little creamy body, then add salt and pepper to taste.

Add to hot pasta and enjoy, preferably outdoors !!!!

oooh! courgette sauce sounds lovely - will try that this week. :)

Rather like this?

".........cook till soft..."??

WRONG - till still with a crunch!!

Tim, I tore that recipe out too, was it good?  Certainly looks nice in the photo...

T.

wow i thought 6lb of courgette thats huge how big must it look til i weighed the monster i found in the garden after my holiday and it weighed 51lb 12oz  :o :o
so now i know it looks like this

51lb Debbie? Sure was a monster!!

Tulipa - delicious.

Thanks Tim, I shall make it at the weekend.  :)

T.

I found some 5 and 6 pounders too, after getting back from holiday last week. A friend suggested slicing some of them thinly and using them like lasagne, with some mince, tomatoes, onions plus cheese topping.  He says it's very tasty. I plan to try that this weekend. Makes a change from stuffing them like marrows.

One of the favourite ways in our house is nice thick (about 3/4 inch) basted with an olive oil and a grilled herb sprinkling - and grill them on the barbecue - they are delicious with roasted peppers, roasted toms and roasted garlic.