Either the male flowers or batons of courgette dipped in Tempura batter.
Wonderful.
When I started having low carb food I sliced the courgette in place of lasagna strips .
Also - Long thin strips on the bbq with salt and lemon juice. Big dollops of yogurt on top to serve.
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Grate one medium spud into a bowl, squeeze out the water, repeat with an onion and a courgette or two. Chuck in some gram flour and season with what you like and mix it all up, if it’s still very wet squeeze it out again. Form into fritters and fry in HOT oil. Very addictive.Last edited by Gordon the gardener; 29-01-2021, 12:49 PM.
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You can freeze them and then eat in winter. It's a good idea to make semimanufactures for soups or pure. I like BBQ but the oven ones are even better and healthier. Also, I think you can ask some of your neighbours, they could need it.
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I second chocolate cake (or muffins), lemon crunch cake (David Lebovitz), gnome cakes (River Cottage), (sandwich) bread, orange & rosemary zucchini bread (loaf cake), fritters (Deb Perelman), minestrone soup - lots on the interwebby (Try searching for zucchini, too). I also shred some, measured for specific recipes, and freeze - not as good as fresh, but does in a pinch!
You can PM me if you want a specific recipe I picked another 13 last night... Good luck!
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Originally posted by peanut View PostThere is a strange duplicate of this thread which won't disappear from my feed of newest threads. I wouldn't mind but I hate courgettes!
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Thin strips of courgette (lengthways) made with a potato peeler or mandolin.
Griddle them so they are lightly cooked and have those lovely sear stripes.
Dunk in lemon juice while still warm.
Layer in a clean jar, cover in olive oil.
Stores in the fridge for a while - not sure how long, always gets gobbled up pretty quick here.
Eat on toasted sourdough, sprinkled with flaky salt.
Just amazing.
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There is a strange duplicate of this thread which won't disappear from my feed of newest threads. I wouldn't mind but I hate courgettes!
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Courgette Salad
Dressing is olive,oil white wine vinegar, wholegrain mustard and chopped mint.
Grate or spiralize, carrots and courgettes
thinly sliced onion
and a tin of chick peas or beans.
nice as a side salad or in wraps.
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OH is bemoaning the fact that all but one of our courgette plants died, as we can only have two of the belowIn any given week....
add onion or garlic, creme fraiche and maybe a little bacon or walnut for pasta sauce
courgette lemon cake, or courgette chocolate cake,
courgette soup
Courgette lemon chicke;cous cous for packed lunches
freeze into ratatouille for winter
vegetable lasagne (I batch freeze filling, then add pasta and bechemel over the winter months)
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Originally posted by Mr Bones View PostBreaded courgette goujons are always a welcome change. Quarter the courgies lengthways and cut in half. Coat the pieces in flour, then beaten egg, then savoury breadcrumbs. (Breadcrumbs are seasoned with hot smoked paprika, salt, pepper, grated cheese and oregano).
Bake in the oven for about 15-20 minutes until crispy and golden.Last edited by Peteyd; 03-08-2020, 05:36 PM.
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Courgettes are horrible things. They don't taste good and there's one ready every 5 minutes.
Viki made courgette and mushroom bread once which was nice enough.
The only way I've found to use them is to slice them quite thickly (5mm ish), dehydrate them then deep fry to make crisps. Sprinkle with rock salt and coarse-ground black pepper and they are very tasty indeed.
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Breaded courgette goujons are always a welcome change. Quarter the courgies lengthways and cut in half. Coat the pieces in flour, then beaten egg, then savoury breadcrumbs. (Breadcrumbs are seasoned with hot smoked paprika, salt, pepper, grated cheese and oregano).
Bake in the oven for about 15-20 minutes until crispy and golden.
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I have been wondering what to do with gherkins after running out of jars.
One plant hid a fruit behind a tomato plant and it reached about half the size of a shop bought marrow before I found out.
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Originally posted by Bren In Pots View PostMy fave recipe is Braim, its basically slices of Tom, courgettes, onions and potatoes placed in a tray sprinkle parsley on top then drizzled with olive oil and bake for a hour-ish.
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