[mumofstig]

I love this recipe of Lardman's
http://chat.allotment-garden.org/index.php?topic=64864.msg741463#msg741463


but if you search for Courgette recipes there really are loads in here............. cakes, bakes, soup you name it someone will have done it 

[Steve_B]

Well, I thought I'd just update this thread. Treating them as cucumbers, I've pickled several jars of courgettes.
I used ready made Sarson's pickling vinegar, although I will be having a go at making my own.

I've invested in some Kilner jars, they're a bit pricy new, but should last a lifetime barring clumsiness.
I now have 3 x 0.5 litre of thinly sliced courgettes and 1 x 1 litre  of diced. Pickled eggs next!

Just had a quick courgette soup for dinner.

2 large courgettes and half an onion diced.

Boiled till soft and put in the blender with enough cooking water to just cover them.

Back in the pan to reheat, add salt and pepper.

Transfer to a bowl and add a couple of  small chunks of goat cheese, eat with a big lump of crusty bread. Delicious.

[BigPaddy]

My Sott'olio recipe:

1o garden fresh courgette
5 cloves garlic
Table salt
500 mls white wine vinegar
4 tablespoons of oregano (I used my dried oregano instead of fresh)
Olive oil

Slice the courgette into 3-4 mm slices.
Place slices into a container that has vertical sides (big enough to hold a plate on top).
Cover each layer liberally with salt and mix well.
Place a plate over them and then top with a weight of about 10 kgs
Leave courgettes under weights for 24 hours.
Remove the weights and drain the moisture from the courgettes.
Loosen the slices with your hands then pour on good quality white wine vinegar and mix thoroughly. Allow to stand for an hour. The courgettes will absorb the vinegar.
Replace the plate and weights and press for another 12 hours
Again drain the excess vinegar.
Lastly squeeze the strips by hand and place in a bowl.
Mix the pickled and dry courgette with chopped fresh garlic, dried oregano and hot chilli to taste, either whole or finely chopped, and either fresh or dried.
Pour 2-3 tablespoons of olive oil into prepared glass jars.
Press the vegetables, garlic and herbs into the jars, adding a small amount of olive oil as you press down, to ensure that the oil is evenly distributed.
Finally, press firmly and cover with olive oil, ensuring that you have no zucchini above the oil level.
Check after 2-3 days to see if the oil needs topping up, as the vegetables will absorb some of the oil. Seal and store.

These stay very crunchy, and are a marvelous addition to any antipasto plate.

BP

[simbamara]

@Steveharford

Hi Steve,

1.Courgette anti pasti is simple to make.Get your oven to about 160 Deg.

Slice courgettes vertically .Put them on a baking tray.Season with salt and pepper to taste.Drizzle Extra virgin olive oil,sprinkle fresh herbs of your liking and let them just be lightly charred.Use as a starter to any Italian meal

2.Zucchinni alla Parmaggiono is same recipe as Melanzane di Parmaggiono

You have to first make tomato sauce

Then you grill lightly vertically sliced courgettes which you place at the bottom of a baking tray.Spread some of the tomato sauce.Then sprinkle grated Mozzarella cheese.Put some torn basil leaves.repeat the process three to 4 times.

I put some grated cheddar on top to give a nice crusty top.

3.Courgette Curry-Will follow after I have consulted my wife..:-))

Enjoy