[Raven50]

I use a mixture of yellow and green ones, along with cauliflower that's blown open and the smallest onions, to make piccalilli with - they make a good substitute for gerkins or cucumbers (neither of which I like!) and absorb the flavour of the sauce really well. I've just put up my first half-dozen jars to mature ready to make presents of at Christmas, and I'm sure the courgettes will make it into several varieties of chutney again this year!

[GrannieAnnie]

This one escaped me the other day!  The red pepper isn't mine, but just to show you the size of the courgette! 

[LilacSandy]

Please... a glut of anything would be welcome this year.

[snowdrops]

Courgette & cheese soup

Roughly chop about 1lb of courgettes & sauté with a couple of chopped onions.
when soft add 1 pt of veg stock.
Simmer for about 30/45 minutes.
Blend with a stick blender or liquidise.
Add a couple of pots of cream cheese with garlic & herbs & re blend. Adjust consistency as desired(thick/thin)
Adjust seasoning to taste.
re heat & serve.

This freezes really well,I tend to make it really thick to save freezer space & dilute when defrosted.
I use cream cheese from *idl tub each of garlic & herb.

The original recipe called for dble cream but it & I really don't need it 

If you have very large courgettes/marrows reduce fluid added as they have more water content.

[khelashi]

I have 2 favourites:

1. Zuccini Pancakes (my kids love these!)

Just grate a lot of Zuccini (or Courgette, I believe it is the same?) into your favourite pancake batter (I often use buckwheat flour) and fry like pancakes. Eat with feta cheese on top, or any grated cheese you like. Sour cream goes well too!

2. Zuccini Soup
Grate Zuccini, crush garlic, fry both lightly in butter, add soupstock, simmer until soft, ad cream, season with pepper, serve with garlic bread. Yumm!!

[Mrs Bee]

This one escaped me the other day!  The red pepper isn't mine, but just to show you the size of the courgette! 

Yep, had a few of those myself. 

Haven't been able to get to the lotty for a couple of weeks 'cos of preserving and a offsprings birthday BBQ. His words were I have invited about 30 but they probably won't all turnup.

OH has to be told to harvest them and he doesn't always see them! No missing them when they are this size tho.

[gavinjconway]

When faced with the glut that we get from growing far tooooo many courgette plants there are not a lot of ways to prepare them and freezing is not worth it. So when I was told here is a great recipe using courgettes and stinky cheese I turned my nose up at it and scoffed at it... :(giggle): !!!!!!!!! :(smirk):

I was just not into courgette soup.... but I tried it last week and crickey it is absolutely fabulous!! :(happy): So now all my surplus can be frozen because you can use frozen courgettes for to make it!! I already have enough frozen to make about 10 batches - and I'm making some tonight!!

So here it is...

Creamy Courgette and Dolcelatte soup

INGREDIENTS
30ml olive oil
15g butter
1 medium onion, roughly chopped
900g courgettes, trimmed and sliced
I forgot to add 250g Mushrooms to the ingredients list..
1 tsp dried oregano
600ml vegetable stock
115g dolcelatte cheese, diced
300ml single cream
salt and black pepper
garnish: sprigs of fresh oregano and extra dolcelatte

DIRECTIONS
Heat the oil and butter in a large pan until foaming. Add the chopped onion and cook gently for about 5 mins, stirring frequently, until the onion is softened but not brown.

Add the courgettes and oregano, with salt and pepper to taste. Cook over a medium heat for 10 mins, stirring frequently to prevent sticking.

Pour in the stock and bring to the boil, stirring frequently. Lower the heat, half cover the pan and simmer gently, stirring occasionally, for about 30 mins.
Add the diced dolcelatte, stirring until it is melted.

Process the soup in a blender or food processor until smooth, then press through a sieve into a clean pan.

Add two thirds of the cream and stir over a low heat until hot, but not boiling. Check the consistency and add some more stock if the soup is too thick. Taste and adjust seasoning if necessary.

Pour into heated bowls. Swirl in the remaining cream, garnish with the fresh oregano and extra dolcelatte cheese, crumbled and serve.

[Madame Cholet]

I had courgette stilton and cauliflower suop 2 weeks ago very tasty

[Growster...]

Mrs Growster is using them as an additional filler for her frozen 'soup bags'.

Any glutted frozen veg is added to leeks, spuds, carrots etc when she eventually makes a big soup in the winter...

[surbie100]

We had courgette soup last night - Small Child said it was 'delish':

We fried off chopped chunks of a mammoth courgette with chilli, onion and garlic, blended it with some stock, added some cream ( ) and topped with parsley and a wee bit of smoked paprika.

[angelavdavis]

We had courgette lasagne again this week - it has become a regular on our menu since the courgettes have sprung into production!!  The recipe is in my courgette recipe book I linked earlier in the thread.  I add a little chopped bacon to the tomato sauce and even add a few extra sliced courgettes to add some texture to it.

[Growster...]

I love 'em julienned raw, with some ordinary salad cream and a little garlic puree.

I takes me a minute to make the julienne strips, and three hours in A and E with the four hundred tiny cuts on the backs of both hands where the julienne cutter has gone awry...

[mumofstig]

only 3 hours?  lucky you - and added texture in the salad 

[Growster...]

only 3 hours?  lucky you - and added texture in the salad 

I love courgettes Mum - Mrs G bakes them with parmesan shavings, pepper and breadcrumbs occasionally, and they are divine that way!

Three hours in A and E is a small price to pay for my Julienned mitts...;0)

I reckon I'd go for a max of eight hours, but no longer...

[mumofstig]

with parmesan shavings, pepper and breadcrumbs occasionally, and they are divine that way!

Very Greek and my favourite way, but naughty me fries them in a little olive oil