It's such a common dilemma that someone has written a book about it: What Will I Do With All These Courgettes?
These little beauties - some of the first of this year's inevitable glut - were simply sauted in some very good olive oil along with some mushrooms and a generous sprinkling of cracked pepper. Their freshness was the key to making such a simple vegetable into a delicious dish.
The thing is, I love squash plants. They're so vigorous - it's like something from Little Shop of Horrors down at my allotment at the moment. And I love the sheer variety of the squash family, from these little summer courgettes to the tough skin of the atlantic giant pumpkin.
I always end up with way too many plants. I haven't counted, but I probably have at least 15 (summer and winter). For a household of two. A glut? More like an avalanche.
So I need your help, readers. I don't want to buy the book above - my bookshelves are groaning with vegetable growing books already - so tell me your most imaginative use for a courgette.
Hi .....
I will try your suggested courgettes and mushrooms. Sounds delicious. I like chopped onions, garlic, fresh chilli and diced tomato with my 'zucchini's'.
Very nice !!
Posted by: Ross Bradley | July 19, 2006 at 11:45 PM
Zukes are obviously lovely on their own. I especially like them with lemon rind and basil. However, whenever I have to deal with my harvest, I start putting them in other things en masse. They are lovely in any egg dish:
Zucchini tarts and quiches are delicious and you can combine them with any number of ingrediants (tomato, onion, cheeses, etc,) and along the same lines, zucchini frittata.
A little more cliche, but which uses *lots* of zukes are zucchini casseroles and zucchini lasagna.
Another great use is various quick breads: zucchini bread and cupcakes are delicious. The bonus to this is that you can bring them in to work to share.
Posted by: Lyco | July 20, 2006 at 01:36 AM
Recipe for zucchini chips (works with any summer squash)
Cut them in half crossways, then into about 1/8 lengthways. Mix water and oil about half and half, dip the slices into the mixture, then roll in seasoned breadcrumbs.
Bake in a hot (375 F) for about 15 to 20 minutes.
Posted by: Laurie | July 20, 2006 at 01:41 AM
Nip 'em in the bud. That is, cut down on the glut by harvesting and eating some of the blossoms. I tried sauteed squash blossoms in butter for the first time this year, and they are delicious. Kind of a mushroomy taste.
A note of caution (I think)... Here's why I harvested them: a gardener friend said to cut the blossoms that had no fruit behind them, and the plant would produce more. When I mentioned this on a blog, the reply was that if I kept doing that, there would be no new fruit. I guess those I harvested were male blossoms?
So, if you decide to harvest and sautee some blossoms, probably best to go lightly at first. But really, do try at least couple. They're so good.
Posted by: Judith Schwader | July 21, 2006 at 12:59 AM
Hmmm - I don't have any courgettes yet - the flowers just keep falling off. Are the birds stealing them for water, do you think?
Anyways, my favourite recipe is courgette cake! Yes, an alternative to the carrot cake - it's a delicious way to use up your courgettes. I found it in Nigella Lawson's Domestic Goddess book...
Posted by: Organikal | July 21, 2006 at 09:02 PM
Courgette & Brie Soup is good, and freezes well. Hugh FW has a recipe for a courgette pasta sauce which we're going to try on Sunday. I'll let you know how it goes...
Posted by: Dan | July 21, 2006 at 11:05 PM
I did a courgette and mushroom risotto last night, courtesy of Rose Elliot's vegetarian cookery. And I've been grating them raw all week into my salads for work (and coleslaw).
I've my first aubergine too, so ratatouille time is getting closer. No tomatoes yet, though.
Posted by: moonbells | July 22, 2006 at 12:07 PM
May I suggest a local food bank that might provide them for those who need some help, who would enjoy some fresh produce now and then?
Posted by: Carol | July 25, 2006 at 03:26 AM
Thanks for all the great suggestions everyone, keep'em coming. Carol, your idea's a great one, but I don't think I have a food bank near me. Usually excess courgettes go to my work colleagues who give me a small donation which I give to charity at the end of the year, so the sentiments are similar. Love your hoe collection BTW carol - must write a blogpost about it here!
Organikal your courgette cake recipe sounds great - will look it up ..
Posted by: Jane Perrone | July 25, 2006 at 12:26 PM
I have just posted a pecipe, of sorts on my blog for a ratatouille dish that I knocked up today owing to an abundance of courgettes and French beans. One of my favourite uses tough is to simply cut in half long ways and then score the flesh inside without breaking the skin, drizzle generously with good quality olive oil and the season well with freshly ground black pepper. Now place the courgettes on a hot griddle or barbeque and cook until well charred.
Love your blog, as a novice gardener I have linked to it so that I can come back often.
Posted by: Wossername | July 25, 2006 at 11:02 PM
For a great appetiser:
Cut your courgette into batons. Dip them in egg white then roll in a mix cornflour, Chinese Five Spice and a little salt. Then deep-fry for a few minutes.
Everyone I've fed these to asks for the recipe, and I rarely get to eat them myself because they're all gone by the time I've finished cooking!
Posted by: Moog Keeper | June 12, 2008 at 02:36 PM