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They look tasty!

We started with 3 courgette plants, I've recently dug one up, and the other 2 are still producing nice small ones.

 If  I do a roast chicken I put a few courgettes cut in half lengthwise to roast with it for the last 30 mins or so.

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And this is another one that I do.


500 grs courgettes
1 finely chopped onion

3eggs separated 
1 lemon
A couple of heaped tablespoons of cheese, I'd use parmesan.

Chop the onion finely and grate the courgette and fry in a little butter and olive oil and put into a bowl.

Grate the lemon rind and mix into the courgette mix. When cooled stir in the egg yolk and cheese.

Season with salt and pepper and add any herbes you fancy.

Whisk egg whites until in peaks and fold them in gently, starting with one spoon full.

Put onto a lined baking tray and bake in a hot oven 200°c for about 15-20 mins.

Cover in a wet tea towel and leave to cool.


I then stuff this with whatever I fancy and roll it up.. Sometimes I make a mix of carrot and potatoe puree, I roll it up and cover and reheat in the oven before serving, or I do something with cream cheese type thing. The seasoned cream cheese can be mixed with herbs or sea food, or even bits of cooked fish before rolling. It always looks good on the plate. When hot then I just serve it with dinner. When cold I serve with a little salad and a dressing of choice, with sea food, perhaps marie-rose or even hollandaise as a starter.

nb, I only use the lemon juice with the cream cheese when doing sea food.


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I think this Barbied courgettes recipe is great! Try this:

Take an entire courgette, and halve it, lengthways. Scoop out the seeds

in the centre. Fill the centre of each half with a mixture of a hard and

softer cheese - I find that Cheddar and mozzerella works well. Sprinkle

with a touch of smoked paprika. Put the two halves of the courgette

back together, and wrap tightly in foil.

Cook on the barbecue until the cheese has melted and the flesh of the cougettte is soft.

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