Eating and Drinking > Cooking, Storing and Preserving

here come the courgettes! Add your recipes.

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yorkiegal:
had a look at my 9 courgette plants today and i have at least two courgettes on each plant ready for harvest now. As a single person I don't think I'm going to be able to eat the entire harvest. So I really hope my neighbours are courgette fans lol. Is it true that the average harvest for a courgette plant is 50? I hate chutney so I can't make that from it and I know they don't freeze well unless I grate them.

shokkyy:
Ratatouille?

BabbyAnn:
Every year I grow too many courgettes (I don't seem to learn) and end up with far more than I need to but luckily I have lots of people who are happy to take the surplus off me.  This year I decided to grow different varieties and after planting up one of each, the person who wanted to take my spare plants was unable to.  At the same time a big bed that I had planned on growing outdoor tomatoes was looking bare as the risk of blight was too high to consider planting them so I popped the rest of the courgettes in there to make it look cultivated ... a total of 14 plants.  I've been harvesting an average of 3 courgettes a day this past week and not all the plants are producing yet  :lol:

I use a lot of courgettes to bulk up meals - I dice/shred rather than slice and add them to meals such as hot pot, spaggy bol etc.  And they go very well with garlic or chilli or with a cheesy sauce topping (a bit like cauliflower cheese)  The other thing I've noticed is that when the courgette season begins in earnest I lose a lot of weight even though I'm eating loads more with keeping up with all the crops that are ready.  I call it the "courgette diet"  ;) 

tosca100:
One of our favourite veggie meals uses courgettes. It is simply sliced courgettes and potatoes layered with feta, garlic and mint, olive oil and a little cream cheese or greek yoghurt to help bind it together. Baked like a hotpot and served with tomato and olive salad. Yum.

I have found it is easiest to slice the courgettes into a bowl, add chopped mint and garlic, salt and pepper and lots of olive oil, and mix well, then layer with the taters and feta and a little cream cheese or yoghurt if you want to use it. The more courgettes you use the more "juice" you get, so less oil.

lizziesdad:
Hi Lizziesmum here - not lizziesdad as the courgette plants are my babies. Have already picked eight decent sized courgettes from just three plants - I shared them with my neighbour as we wouldn't be able to eat them all. They are one of the few things on the allotment that are romping away! Never mind - the sun's shining and the next few days promise good weather so maybe everything else will stop moping and get a growth spurt! Oh yes - cut the courgettes length ways, brush with olive oil, grill them cut side down until skin browns, turn them over, top with chilli tomato chutney and any cheese you like ( grated cheddar, mozarella) and grill untill bubbling and brown. Just lovely!

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