There can never be too many courgettes. I slice and fry them with onions, put them into frittatas, into a meat stew, fill omelettes with them, pickle them, make them into fritters, put them into a chocolate cake, slice finely for a salad, feed some to my fish and chickens and the big ones to the kunes - then eat the kunes later .
davidt4,
Jan 12, 2:44pm
I'm trying to work out something to use courgettes and cheese tonight, as we have a surplus of both, especially camembert.I don't normally cook camembert.
I saw that too - but thought it is more of a snack.
bev00,
Jan 16, 9:26pm
just went down to my vege garden and found 5 Zucchini the same size as zeppelins. I googled this recipe - think I've used it before. Zucchini Bake Ingredients (serves 15) • 5 eggs • 150g (1 cup) self-raising flour, sifted • 375g zucchini, grated • 1 large onion, finely chopped • 200g rindless bacon, chopped • 1 cup grated cheddar cheese • 60ml (1/4 cup) vegetable oil
Preheat oven to 170°C. Grease and line a 30 x 20cm lamington pan. Beat the eggs in a large bowl until combined. Add the flour and beat until smooth, then add zucchini, onion, bacon, cheese and oil and stir to combine. Pour into the prepared pan and bake in oven for 30 minutes or until cooked through.
Pick a big old bunch of mesclun - and hey presto! Dinner!
Quotemazzy1 (1104 )4:02 pm, Mon 16 Jan #3 very similar recipe but only has 1/4 cup of oil and mine has 1/2 and mine has 3/4c sf flour
Quotenat148 (94 )4:31 pm, Mon 16 Jan #4 nat148 wrote:
I am making this recipe and it has 1/2c of oil - is it going to make much difference if I change that to Milk - thought it would be healthier
It should be fine. You could increase the cheese a little to add some 'fat'. Or use olive oil! (I do)
Mine is in the oven nearly cooked. I make a double lot and it's great next day for lunches. Thank you my chookies.
Quotegeldof (80 )4:56 pm, Mon 16 Jan #5 If you want something different, try Martha Stewart's delicious zucchini fritters:
Ingredients
1 pound (about 2 medium) zucchini 1 teaspoon salt 1 tablespoon (1 lemon) freshly grated lemon zest 10 sprigs fresh flat-leaf parsley, stems removed and leaves finely chopped, plus more sprigs for garnish (optional) 1 medium clove garlic, minced 1/4 teaspoon freshly ground black pepper 2 large eggs, lightly beaten 1/2 cup all-purpose flour
Directions
1. Using the large holes of a box grater, grate zucchini into a medium bowl. Add salt, lemon zest, chopped parsley, garlic, pepper, and eggs. Mix well to combine. Slowly add flour, stirring so no lumps form. 2. Heat 2 tablespoons olive oil in a large saute pan over medium-high heat until oil sizzles when you drop a small amount of zucchini mixture into the pan. Carefully drop about 2 tablespoons zucchini mixture into pan; repeat, spacing fritters a few inches apart. 3. Cook fritters until golden, 2 to 3 minutes. Reduce heat to medium. Turn fritters, and continue cooking until golden, 2 to 3 minutes more. Transfer fritters to a plate; set aside in a warm place. Cook remaining zucchini mixture, adding more oil to pan if necessary. Garnish with parsley sprigs and lemon wedges, if desired; serve.
Quotedaleaway (0)5:02 pm, Mon 16 Jan #6 Yum - thanks daleaway - these might feature tomorrow night, along with zucchini loaf, zucchini soup, zucchini on toast. etc etc
Quotemazzy1 (1104 )5:06 pm, Mon 16 Jan
mjhdeal,
Jan 17, 3:01pm
OHH WOW. I am so making that. I have never considered savoury icecream before - thanks for sharing.
pickles7,
Jan 17, 3:51pm
geeboring.davidt4. look for the nice pic's in future. A preserved lemon peel in that ice cream.uli.that should confuse the toes.
uli,
Jan 17, 3:55pm
Let us know how it works out. I have some really "mature" camemberts in my freezer .
pam.delilah,
Jan 17, 5:48pm
Zucchini chips with Aioli 3 Zucchinis Salt & pepper to taste 2tbsp olive oil
reheat the oven to 200 degC. Line two baking trays with baking paper. Using a vegetable peeler or one of those super-thin slicers, shave enough thin slices of zucchini to cover the baking trays. Sprinkle with the sea salt, pepper and chilli flakes and "flick" over the olive oil. Bake for about 10-12 minutes, or until they turn a really golden brown. Take out of the oven and let them cool on the baking tray until they feel "crisp". serve the aioli, with the zucchini chips.
I invested in one of those $100 dehydrators that Sunbeam makes and I dehydrate courgettes and tomatoes, and buy cheap mushrooms in season, and keep them all in airtight jars once dehydrated - great for pizzas and casseroles in winter.
pam.delilah,
Jan 17, 6:00pm
Zucchini Pasta3 minutesServes 4 (notquitenigella) 3-4 zucchinis (about one zucchini per person) Pasta sauce and cheese of your choice
1. You can leave the skin on the zucchini, it was obviously be green in colour but has fibre and nutrients or you can peel it if you don’t want it to look green and more pasta-like. Using a veg peeler (wide ), or julienne peeler (narrow), peel off strips of the zucchini until you get to the seedy core. Place on plate raw and top with your favourite pasta sauce.
Tip: you can use the seedy core when you make pasta sauces as it melts down to a beautiful texture, much like eggplant.
a nice sauce to go with the pasta Pepperanato purée 3 onions, peeled, finely sliced 1 Tbsp olive oil 2 cloves garlic, crushed 500g Roma tomatoes 4 red peppers char grilled, skinned, deseeded, and thinly sliced Pinch salt Black pepper to taste Handful of fresh basil
Heat olive oil a heavy-based saucepan. Add onions and garlic and sweat until onions are translucent. Blanch, refresh and skin tomatoes. Cut into quarters and add to onions. Add peppers and cook for 2-3 minutes or until most of the liquid has evaporated. Add basil and purée with a stick blender or in a food processor. Season to taste.
pam.delilah,
Jan 17, 6:30pm
ps the Pepperanato purée, canes from tvnz.co.nz/the-food-truck and is very nice. I made half and popped in to three small jars
macandrosie,
Jan 17, 7:46pm
I just took a bunch into the Red Shield today!
beaker59,
Jan 18, 4:15pm
I made a form of Mousaka using large (almost marrow but not quite) corgettes which was very succeful.
But the pile in the fridge continues to grow and the neighbours and family are getting loath to take more :)
I had simerler issues with my orange trees last year
uli,
Jan 19, 2:32pm
Looks like I need to post some my collection of recipes then!
cookessentials,
Feb 10, 7:35pm
Curried zuchinni fritters
4x zuchinni - grated 1lge onion, diced finely 1cup Besan flour ( chickpea) 1 tsp salt 1 tbsp sweet chilli sauce 1tsp mild curry powder. Freshly ground gourmet pepper ( red green and black mix)
Grate zuchinni with coarse grater in to large bowl. Dice onion finely and saute in oil until clear. Add onion to zuchinni and all other ingredients and mix well. Chill mixture for twenty minutes. Heat a non-stick pan with a little oil and add spoonfuls of mix. Fry about 5 minutes each side.
cookessentials,
Feb 20, 8:10am
forgot to add a tbsp of black sesame seeds. I just use ordinary ones and I use a very full ( to overflowing) tbsp of sweet chilli sauce.
bev00,
Feb 27, 8:32pm
Zucchini Savoury Loaf
380 grams Zucchini grated 3 to 4 rashers bacon finely chopped 1 cup grated cheese 1 cup self raising flour 1 large onion finely chopped 1/2 cup oil 5 eggs Salt and Pepper to taste Mix all together, into a widish Loaf or a sort of Lamington Tin well greased, paper lined, bake at 180c for 50 to 60 minutes or longer if wish but lower the temperature until well golden brown or the top bounces back with a slight push of finger. Serve.
Very nice Quiche type of dish, could add or alter other veges like potato etc, .
Cheers
Quotevalentino (535 )5:31 pm,
uli,
Feb 28, 8:20am
Zuchini Antipasto
1.5 kg zucchini, 6 pickling onions, 6 fresh sweet basil leaves, 6 cloves of garlic, fresh rosmary, 2 tablespoon salt, 3 cups olive oil, 3 cups white wine vinegar.
Wash and cut the zucchini into 5cm rounds.
Either crush the garlic or chop finely.
At this point add all the ingredients into pot and bring to the boil, stirring once in a while.
Once it starts boiling, let it boil for exactly 3 minutes and then remove from heat.
Pack the zucchini into jars and distribute the onions evenly between the jars.
Pour over the hot juices (with the herbs) and then apply the lids.
Leave the jars to cool and they can be consumed after about 2 weeks.
It stores up to about 6 months.
uli,
Feb 28, 8:21am
BALSAMIC COURGETTES
450g courgettes, cut diagonally (fingers-width), 1 tablespoon olive oil, one pinch salt, pepper to taste, 1 tablespoon balsamic vinegar, 20g grated Parmesan, 1 tablespoon pine nuts, toasted, finely chopped.
Preheat grill. Toss the courgettes with oil, salt and pepper, them arrange them in 1 layer on a shallow baking pan. Grill them close to the heat until browned in spots and soft, about 4 minutes. Drizzle vinegar on the top, shake the pan and grill for another 2 minutes. Sprinkle cheese on the top and grill to melt. Cool to room temperature and serve sprinkled with pine nuts.
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