Surplus courgettes

[Tonyfuller]

Couple of ideas that may help somebody.

We've actually got a glut of courgettes atm which we've had to find something more creative than the usual saute with garlic, steam, whatever ......

I found a couple of good recipes. One is salmon encrusted with herbs with courgette cut into ribbons and then wilted in the excess herb stuffing/crust. The second is courgette and small pasta soup which is almost like a broth with grated courgette and tiny pasta in it - and the soup freezes really well.

Have the recipes if anybody wants them. The second recipe is less labour intensive than the first but both are a good use for what might otherwise be a bland veg.

Tony Fuller

[Laotze]

Please Tony - my husband is getting a bit antsy about courgettes so they need to be well disguised but he loves soup and salmon so...........

[Jirac18]

They are lovely if sliced length ways and drizzled with olive oil and a little black pepper then roasted over a wood fire. Do same with large red peppers then chop them up and throw into some cous cous.

Oh and what about homemade ratouille!!!!

[Kent]

They make great burgers when grated and combined with a tin of blitzed chick peas, grated carrot and onion and a huge dollop of peanut butter and plenty of black pepper.

www.limousingites.net

[Iceni]

There is a great 'basic' recipe in 'River Cottage Cookbook' which I use and freeze in glut time and then take the 'basic' and turn into pasta sauce (but adding fresh parmesan cheese) or soup by adding stock.

Thinly slice up to 1kg young courgette. In a large pan put olive oil and sliced garlic (garlic to taste), add sliced courgettes and stir and cook (without browning) until all the liquid has gone and you can mash with a wooden spoon. Cool and freeze. The cooking can take up to 20 mins but served with loads of parmesan cheese and a good pasta it is fantastic and so simple.

Di
http://www.iceni-it.co.uk

[Tootles60]

You can also make courgette loaf which is nice used as a tea bread, I also slice them into batons and put salt and pepper on, drizzle over olive oil and toss into a green salad..... delicious.