Allotments 4 All

http://www.deliaonline.com/search/?qx=courgette+cakes

These are the courgette/potato/feta etc patties Tim? They're great to use and freeze well, too. I do a variation using a mix of strong cheddar+parmesan & they're a treat.

At first I thought you mean a courgette cake (similar to carrot cake, but..??)

I've not made this but a friend did and I tasted it. Don't know if it was the recipe, her cooking or what, but it wasn't very nice. Her carrot cake and rhubarb cake were both lovely, tho.

Thanks for the link Tim. I've been looking for recipes that include feta too.

we'll try that!
not sure about 6 courgettes = 1lb 8oz though  ;D

Do you freeze them before or after cooking?

Hmmm, thanks for reminding me about that one Tim. 

And if you freeze them before cooking would you defrost them first before cooking?  I could make loads and store them in the freezer ready to use..... :)

T

Whether pre-cooked or not I wouldn't defrost any veg  before cooking / reheating. Potato in particular has a tendency to go black.

I cook mine, freeze and either re-heat from frozen (if I've forgotten to take them out) or re-heat for a few mns in the oven when the meat I've got in there is nearly ready.

I've also been known to nibble them from frozen while posting here... ;D

6 Courgettes?

I just use what's there & match up the rest to that amount.

Somewhere I have a great recipe from an old Times cookbook. The courgettes are sliced lengthways and coated in a batter made only from flour, egg WHITE and seasoning and then deep fried for a few minutes.
They taste lovely done this way.    Also, grated courgettes can be used in plain bread recipes.

This week I have made a quick sauce for spaghetti out of grilled cherry tomatoes (sweet olive), basil leaves torn up, chopped olives and best quality oil. I happened to have Macadamia oil but good olive oil is fine.  Ideally it should have grated parmesan on top but I use cheddar. I mixed the toms after grilling with the oil in a pan, etc.