[Lizmar]

Help.  I complained last week about only having one courgette on my plants - I wasn't looking properly I have about 21 so far and loads more coming along.  Has anyone got any recipes for me and can freeze them??

[Fluffywelshsheep]

I belive you can't freeze, as they are but you might be able to freeze them made in to stuff (does that make sence?)

If you have any large marrow type ones you can stuff them with mince

[MrRee]

http://www.accidentalsmallholder.net/forum/index.php/topic,207.0.html   

[sheila]

Do try frying them as chips once you have coated them in flour. Delicious!

[Greenerlife]

I don't have any courgettes but I do have loads of recipes for them as I ate 94 pounds of them last year! (Why they haven't grown this year is beyond me)

I always do Hugh's recipe to freeze them as they don't freeze well lightly cooked.

Slice 1kg of courgettes very very thinly and sizzle them gently in olive oil. 1 garlic clove chopped and a little salt for about 20 minutes until nearly all the water has evaporated and then bash them about a bit!  The stir in a couple of tablespoons of cream (or creme fraiche) and 50g grated parmesan. (You could freeze without the parmesan and add when you defrost - voila!  Courgette sauce for pasta.

He alo uses it on toasted ciabatta as bruschetta - yum!  I did once do his courgette souffle which I have to say was absolutely fantastic but quite an indulgence (in terms of time to prepare)

I also ate a lot of this last year which is a vietnamese salad with courgettes
Turn one carot and one medium courgette into ribbons with a potato peeler.  Slice a bunch o radishes and mix together.  Toast a handful of sesame seeds then prepare a dressing of 2fl oz fish sauce, 2tbsp rice vinegar,1tbsp caster sugar i clove garlic minced, and 1 small red chilli seeded and finely chopped all mixed together and pour over the vegs!  Yum.  I am hungry now.

[Lizmar]

Thanks Greenerlife - I will definately try that as I can't manage to eat or give away enough this year and love pasta, so this is great

[northfifeduckling]

http://maplespice.blogspot.com/2007/06/nigellas-courgette-and-chick-pea-filo.html

we do this one regularly, you can also prepare the filling and freeze it for later pies. We all like it, nice and crunchy pastry with soft, gooey filling...

[sheila]

I like this recipe.
CHEESY MUSHROOM AND COURGETTE BAKE
2 oz Butter
2 Onions roughly chopped
2 Cloves Garlic crushed
1 Carrot grated
3 courgettes grated
10 oz Mushrooms sliced
3 eggs lightly beaten
2 tablespoons Plain Flour
bunch of fresh chopped Parsley
2 oz grated Cheese

Method.
  melt butter and gently cook onions garlic and mushrooms until soft but not browned.
 Now combine everything else. Season to taste.
Spoon mixture into a 7in Springform  or loose bottomed pan.
Sprinkle with another 2 oz cheese and sesame seeds (if liked )
Bake at 180c. (350 f ) or gas 4 for around 30 minutes or until firm and golden.
Allow to stand for about 10 minutes before turning out.

[bunnyruth]

These do not freeze incredibly well because of the high water content.  However. when ours start to get out of control I will grate some into shreds and package them in 2 cup portions for the freezer.  From these I make several baked goods during the year.  In the US we call these squashes Zucchini and our favorite recipe is Chocolate Zucchini bread.  Here is a link tot he recipe:

http://allrecipes.com/Recipe/Chocolate-Zucchini-Bread-I/Detail.aspx

Sorry the recipe is in US measurements (Imperial) but there is a way on that website to convert the recipe to metric. 

I also love to combine shredded zucchini/courgettes with shredded potatoes and onions to make Latkes (a Jewish fried pancake).  You can also use the shreds to make a mock crab cake which we enjoy (I am allergic to shellfish so can not eat real crab anymore).  If you would like I can find and post the recipes.

Ruth in NH

[Lizmar]

Hi I'm back - my courgettes have turned into what I assume are marrows.  Any recipes for these other than stuffing with mince please.  I am getting quite stressed with this growing thing I feel like I have triffids in the garden now!!

[northfifeduckling]

Hi again, Lizmar, here it comes (actually made some today!)

The veg in this is variable, you can use any of the squash family!

SWEET COURGETTE PICKLE

2 kg (4 large) Cucumbers, Courgettes, marrow, pumpkin or mixed
finely sliced, larger ones seeded and peeled first

4 onions, peeled and thinly sliced

2 peppers, quartered, cored, seeded and thinly sliced

around 6 dessertspoons salt

900 ml cider or white wine vinegar

450 g sugar

the original recipe asks for 4 dessertspoons of mustard seeds and 2 tsp ground ginger
I use half a packet of ready mixed cucumber pickle spice for up to 4 kg of veg

method:
sprinkle all the sliced veg with the salt and massage it in. Leave overnight, best in a veg press, but a large bowl will do.
Next morning, wash the veg in a colander to remove the salt and drain well.
slowly heat the vinegar, sugar and spice until the sugar dissolves, then bring to the boil . Add the veg and simmer gently for 5 minutes or until just tender. Spoon into prepared jars and pour over the remaining vinegar.
Makes 4 kg.

   

[ellisr]

Courgette Slice

This is a family favourite for snacking on.

3 medium courgettes grated
3 rashers of bacon chopped
1 cup of cheese grated
1 cup self raising flour
1 medium onion finely chopped
1/2 cup of oil
5 eggs

put all into a big bowl and mix well.
pour into roasting dish and put in oven about 160 for an hour, leave to cool remove and slice.
It can be kept in the fridge for a few days (if it makes it that long I am lucky if it lasts 24 hours)

[r+lchick]

Courgette Chutney

1 ½ lb courgette sliced
1 tablespoon salt
8 oz tomatoes (skinned and chopped – although I don’t skin)
4 oz onions
¾ cup of sultanas
1 tablespoon coarsely grated orange rind
2 cups sugar
1 ½ cups spiced vinegar (or use pickling vinegar)
1 teaspoon ground cinnamon
½ cup chopped walnuts

Put the courgette in a colander and sprinkle with the salt.  Leave for 2 hours, then rinse and dry.
Put in a pan with the remaining ingredients, except the walnuts and heat gently, stirring until the sugar has dissolved. Simmer until thickened, (when you can run a wooden spoon over the bottom and stays parted, ie Moses and the Red Sea) then stir in the walnuts.  Pour in hot sterilized jars and seal. If you can leave it for a few weeks it matures very well.

Makes about 3lb

[daniellestocks]

Slice your courgattes in half along the length, place them side by side in a roasting dish, smother plenty of pesto on them, top with cheese (pref mozz) and bread crumbs and roast!! Sometimes i also add aubergines too 
Enjoy