Too many courgettes.

I'm running out of ideas for using courgettes. I swear one of them was only a small courgette one day, not big enough to eat and then the next day it had taken on marrow proportions. I'm growing Defender, which is a lovely dark green colour and Romanesco, a light greener and cream stripe with pretty ribs along its length.

Any suggestions for more courgettes than a girl knows what to do with?

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Permalink Reply by Flighty on August 2, 2011 at 11:36

After last year - We all do it...don't we? - UK Veg Gardeners - I thought that I'd give them a miss this year. Even so plot neighbours keep asking me if I'd like one or two!

Google what to do with courgettes and you get nearly one and half million results so there's plenty of suggestions to be found!

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Permalink Reply by Simon baldwin on August 2, 2011 at 12:04

I've just made some pickled courgettes! Absolutely delicious!! :) And they keep well.

For more immediate usage i love courgette and dolcelatte soup. Can probably be frozen, but it never usually lasts that long.

Let me know if you are interested in the recipes.

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Permalink Reply by TheLittleBalcony on August 2, 2011 at 12:23

I found some great advice about freezing Courgettes, I'll be trying this once mine start to grow:

How To Freeze Courgettes
Wash the courgettes and dry them with kitchen paper. Slice them to about 2.5cm (1 inch) thick - do not peel them. Prior to freezing, the courgettes should be cooked. Heat some olive oil in a pan and fry the sliced courgettes on a low heat until tender (about 5 minutes).

Place the cooked courgettes on a tray and allow them to cool. Pack them in a freezer bag separating usable portions with cling film. Place the labelled and dated bag in the freezer. They will keep for 3 months in a standard freezer.

Hope this helps.

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Permalink Reply by TheLittleBalcony on August 2, 2011 at 12:23

the soup sounds great, I'd love to get the recipe.

Simon baldwin said:

I've just made some pickled courgettes! Absolutely delicious!! :) And they keep well.

For more immediate usage i love courgette and dolcelatte soup. Can probably be frozen, but it never usually lasts that long.

Let me know if you are interested in the recipes.

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Permalink Reply by Jade Hwang on August 3, 2011 at 15:24

courgette muffin topped with pumkin seeds is delicious. google for recipe.

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Permalink Reply by tricia on August 6, 2011 at 14:26

the easiest and yummiest recipe I know for courgette is to simply grate it into a shallow oven proof dish grate some parmasan cheese over it and season with salt and pepper .Put under a hot grill for a couple of mins to gently brown the cheese and thats it ! Even my kids love this goes with all sorts

Could you give me your pickled courgette recipe have never tried this and sounds like a good idea for the one that turned into a marrow when we were on hol.

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Permalink Reply by Petra Hoyer Millar on August 7, 2011 at 12:58

Courgette soup is lovely. We make a really simple but refreshing one. Cook some courgettes with a potato or two in half good quality stock/half water. Cook until potato is soft. Liquidise the lot in a blender and return to the pan on low heat just to keep warm whilst finishing the soup. Depending on your preference, if the soup is too thick, add some more stock. If you prefer thicker soup, up the number of potatoes. Crush a couple (or more to one's taste) of garlic cloves. Add salt and generous amounts of crushed black pepper. Just before serving throw in copious amounts of coriander. The coriander is important, as it really makes this soup. A slug of olive oil and voila! Really delicious and terribly simple.

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Permalink Reply by Sue on August 7, 2011 at 17:50

I'm collecting courgette recipes on my blog as I try some out and also as others send suggestion of those recipes that they have enjoyed

They can be accessed from here http://glallotments.blogspot.com/p/courgette-recipes.html

Just made a cotgette cake that I will be adding and am trying another recipe for dinner tonight which I'll add if it turns out OK

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Permalink Reply by Jan Willetts on August 7, 2011 at 20:26

We are enjoying a recipe from (July)

Waitrose magazine at the moment-Courgette and ricotta fritters:

Serves 4

3 courgettes, coarsely grated,

3 salad onions, chopped,

125gms self raising flour,

2 large eggs,

125gms ricotta,

3 tablespoons olive oil. Beat the eggs and mix well with other ingredients. Season well( we have added mint and basil, chopped, or cumin and coriander, or chilli flakes for variety). Leave a few ricotta lumps for texture. Cook the fritters in 3 batches, using a tablespoon oil per batch. Approximately 2 heaped tablespoons batter per fritter, cook 3 minutes each side, Serve with a salsa of a chopped avocado, 2 chopped tomatoes, 3 salad onions, finely sliced, 5 basil leaves , torn. We added some lemon or lime juice to stop browning, and some seasoning-absolutely delicious!

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Permalink Reply by Debbie on August 8, 2011 at 20:45

I am GREEN with envy as my courgettes (also Defender) started promisingly and have almost stopped producing. And yes they are sitting in muck and yes I am feeding them. Bah Humbug! Enjoy!

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Permalink Reply by elaine rickett on August 9, 2011 at 19:02

My way of using courgettes is to put them in with everything we eat. Used two this evening fried with new potatoes and garlic salt. Yesterday we had them in a vegetable stew and the day before they were chopped finely and put in with the chili.

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Permalink Reply by Dilly Bug on August 13, 2011 at 18:15

Hi, this is my first year growing courgettes, I have tons of them and like others I've been adding them to everything. Two of the best recipes I've found are courgette cake & curried courgette soup. Both taste great and are easy to make. I've also found grating courgettes then freezing them works well & is quicker than having to blanch them first.