Courgettes

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Courgettes

Postby TeresaFoodie » May 17th, 2018, 10:20 pm

I am starting to really enjoy this vegetable and luckily my greengrocer sells some beauties. I picked up four whoppers today just as they were about to put the 'closed' sign up. One of them I diced up and dropped into a chicken soup that I had simmering on the hob for about ten minutes. Not much flavour in the little green cubes, just a crunch and a burst in the mouth with every spoonful.

Other than this I have eaten courgettes in ratatouille, which I adore, but how else can I put them to good use? Any favourites folks?
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Re: Courgettes

Postby earthmaiden » May 18th, 2018, 5:46 am

Sliced thinly and fried till brown ... mmm!

Now I have a spiraliser I make courgette spaghetti too. I did some last night with other stir fried veg, salmon & low fat cream cheese. Surprisingly filling.

They work in quiche and bakes too but do give off a lot of liquid. There is a cake you can make with them too.
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Re: Courgettes

Postby Badger's mate » May 18th, 2018, 7:26 am

Slow cooked to a pulp with OO, S&P, used as a bruschetta topping or with pasta. I saw this as a HF-W recipe. There's a similar one in the Nose to Tail books, using butter instead of OO.

Otherwise I roast them in chunks or slices. I have made courgette cakes, there's a nice lime and courgette one doing the rounds but I haven't made that one yet.
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Re: Courgettes

Postby TeresaFoodie » May 18th, 2018, 7:46 am

Ooh yes, I have had them in stir fries before, ones that someone else has made, not used them in one myself. I am really liking the courgette and lime cake idea. Lots available via Google. One of my early vegan cookery books (late eighties) suggests stuffed courgettes which IIRC I did make once and they were terrible! So I'll forget stuffing them! They'd probably be nice in a frittata I would guess? Pretty versatile little beasts really, aren't they? :hungry:
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Re: Courgettes

Postby Suelle » May 18th, 2018, 8:03 am

If you want to put them in a frittata or quiche you'll need to sauté them first to drive some of the moisture off.

IMO, small courgettes are nicer than large ones, unless you're stuffing them, as there are less seeds and they seem crisper. Very small courgettes can be thinly sliced like cucumber and added raw to salads. If I'm using large courgettes I often discard the seeds from the centre.

Sautéed courgettes are nice added to a pasta carbonara, and I've seen recipes which use courgettes in moussaka, either in place of, or in addition to, aubergines.
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Re: Courgettes

Postby StokeySue » May 18th, 2018, 8:23 am

We have collected courgette recipes before, people who grow them get gluts!

viewtopic.php?f=12&t=10375&hilit=Courgette+glut

A trick of Ian's is to use courgette in place of all or part of the potato in a pureed soup, such as watercress, and if it's meant to be green, enhances the colour. I make "green soup" roughly equal parts of courgette, leek and spinach simmered in stock, blitzed, and the texture adjusted with a little instant mash if necessary, use the economy / value stuff as it is almost pure potato
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Re: Courgettes

Postby TeresaFoodie » May 18th, 2018, 12:13 pm

Wonderful! Thanks for reminding me. :tu:
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Re: Courgettes

Postby Ratatouille » May 18th, 2018, 12:28 pm

Two very simple ideas Tezza
Using a D peeler, cut ribbons of carrot and courgettes before steaming them briefly and dressing with some melted butter and grain mustard.

Grate equal quantities of courgette and floury potatoes into a bowl them add enough flour and beaten egg to hold the, well seasoned, mixture together then shallow fry in a little oil and butter until golden and cooked though. Great with all sorts of things and any left can be topped with a fried or poached egg for another meal.
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Re: Courgettes

Postby WWordsworth » May 18th, 2018, 5:02 pm

Discs of courgettes fried in olive oil with garlic and tomatoes.
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Re: Courgettes

Postby KC2 » May 18th, 2018, 5:15 pm

We love roast courgettes - with peppers (we like red), tomatoes, onions, garlic ... coat in olive oil, we like herbes de provence, s & p, maybe a few dried chilli flakes - couldn't be easier or more delicious. We always make loads thinking there'll be enough for sarnies or wraps etc the next day but usually seem to manage to eat it all!
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Re: Courgettes

Postby Catherine » May 19th, 2018, 5:53 pm

Stuffed courgettes are nice
Courgette chutney
Courgette martini
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Re: Courgettes

Postby WWordsworth » May 26th, 2018, 7:02 pm

Courgette martini sounds unusual.
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Re: Courgettes

Postby TeresaFoodie » May 26th, 2018, 7:25 pm

WWordsworth wrote:Courgette martini sounds unusual.


I was thinking the same!
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Re: Courgettes

Postby patpoyntz » May 27th, 2018, 9:14 am

Quick and easy courgette soup.
Sauté an onion, add sliced courgettes, veg stock. Cook a few minutes then whizz with some cream cheese....I use philly or whatever I have, but it’s good if it’s a garlic and herb one....otherwise you can just add garlic and fresh herbs before whizzing.
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Re: Courgettes

Postby TeresaFoodie » May 27th, 2018, 9:19 am

I really like the sound of the courgette and cream cheese soup. I'll wade through my leek and potato made on Friday then I'll make this one tomorrow as my courgettes are starting to droop!
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Re: Courgettes

Postby Catherine » May 28th, 2018, 10:15 am

I love them griddled in a salad with a balsamic vinegar, Garlic and rosemary dressing. Otherwise just sliced raw in salad is nice too. We had a really nice salad bar at university and I got really into raw green and yellow courgettes and raw mushrooms
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Re: Courgettes

Postby KC2 » May 28th, 2018, 2:39 pm

Catherine wrote:I love them griddled in a salad with a balsamic vinegar, Garlic and rosemary dressing. Otherwise just sliced raw in salad is nice too. We had a really nice salad bar at university and I got really into raw green and yellow courgettes and raw mushrooms

Definitely Catherine! OH uses the potato peeler and makes v thin slices which we dress with lemon juice and evoo, s & p

I seem to remember Nigel Slater did something nice with them in one of his recent series - sliced them with a potato peeler and lightly fried them in evoo with herbs/garlic? I can't remember, I know OH did whatever it was a few times afterwards and it was delicious.
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Re: Courgettes

Postby StokeySue » May 28th, 2018, 3:24 pm

Sorry - am I the only one who thinks the flesh of raw courgettes is tasteless and the skin is nasty? Modern ones are better than the miniature marrows we used to get, but still not very nice raw IMO - one of the few veg I won't nibble while prepping.
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Re: Courgettes

Postby TeresaFoodie » May 28th, 2018, 3:37 pm

I don't like the mouth feel of raw courgette innards. A bit like cotton wool.
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Re: Courgettes

Postby earthmaiden » May 28th, 2018, 4:08 pm

I think they need to be peeled if eaten raw and marinaded in a suitable dressing for a while.
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Re: Courgettes

Postby Catherine » May 28th, 2018, 6:34 pm

To each their own i guess
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Re: Courgettes

Postby suffolk » May 28th, 2018, 6:54 pm

I think a lot depends on the variety, age and freshness of the courgette if it's to be eaten raw ... young tender courgettes picked small and fresh from the garden have a great flavour and texture.

We're growing these this year https://www.sarahraven.com/veg_fruit/se ... anesco.htm and the first one is nearly ready :bounce: :bounce: :bounce:
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Re: Courgettes

Postby Catherine » May 28th, 2018, 7:22 pm

They look lovely. I agree the courgettes need to be fresh. I literally pick from my sisters garden and have them on the plate within 10 minutes. The kids love them
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Re: Courgettes

Postby Mamta » May 29th, 2018, 5:40 am

Courgette is such a versatile vegetable, you can make 100s of things with it. here is simple Indian dish
Courgette and Blue Cheese Pasta is also tasty.
Courgette pancakes are tasty, easy and a meal in themselves.
Courgette Rolls
I love courgettes and add them to salads too, if they are fresh.
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Re: Courgettes

Postby KC2 » May 29th, 2018, 1:29 pm

Mamta wrote:Courgette and Blue Cheese Pasta is also tasty.


Having seen your post, we had a version of this for lunch today. Lovely idea Mamta! Thanks!
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Re: Courgettes

Postby Mamta » May 29th, 2018, 3:09 pm

Thanks KC2☺
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Re: Courgettes

Postby Catherine » May 29th, 2018, 3:55 pm

KC2 wrote:
Mamta wrote:Courgette and Blue Cheese Pasta is also tasty.


Having seen your post, we had a version of this for lunch today. Lovely idea Mamta! Thanks!


I do something very similar for the kids and often add toasted pine nuts too and sometimes crispy bacon crumbled over the top. Courgettes are so versatile and one of my favourite vegetables
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Re: Courgettes

Postby Mamta » May 30th, 2018, 5:42 am

Love pinbe nuts, will try to remember next time. Thanks for the tip :)
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Re: Courgettes

Postby Zosherooney » May 31st, 2018, 5:40 pm

Suff. those stripey ones are very reminiscent of courgettes bought on the continent. I do find yellow ones not to be so flavoursome as the green ones. They certainly do vary from variety to variety....
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Re: Courgettes

Postby Herbidacious » June 26th, 2018, 1:13 pm

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Re: Courgettes

Postby Badger's mate » June 28th, 2018, 11:03 am

The pie looks nice...


I make it with borage instead of spinach, and whatever herbs are ready. It works a treat, so might have a crack at the courgette version later in the summer.
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Re: Courgettes

Postby Ratatouille » June 28th, 2018, 12:05 pm

I made a courgette salad last night.
4 small courgettes cut itno rounds and blanched in boiling water for 3 minutes. Drained and cooled
2 eggs hardboiled peeled and whites chopped
Couple of sticks of celery chopped.
A handfull of mint chopped
Courgettes, mint, celery and chopped egg white combined in a bowl
Then 5 tbap single cream and 3 tbsp cider vinegar whisked together with the egg yolks and seasoned with a little Dijon mustard added. Everything mixed together then served very cold. It was good.
Last edited by Ratatouille on June 29th, 2018, 8:45 am, edited 1 time in total.
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Re: Courgettes

Postby Zosherooney » June 28th, 2018, 6:12 pm

:chops: Rats. :kneel:
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Re: Courgettes

Postby Prettykiwicrazy » June 28th, 2018, 6:53 pm

That sounds divine . I love courgettes, griddled with feta, chilli and a good squeeze of lemon
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Re: Courgettes

Postby Herbidacious » July 6th, 2018, 6:29 pm

I have a developing courgette glut situation. Quite frankly, I don't feel like cooking anything at the moment in this heat, but Thomasina sells this one well:

https://www.theguardian.com/lifeandstyl ... -dumplings
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Re: Courgettes

Postby StokeySue » July 6th, 2018, 8:49 pm

The courgette pie coul be the answer to what to take to a picnic, though I will have to replace the tarragon with something else, maybe just more parsley and dill
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Re: Courgettes

Postby TeresaFoodie » July 6th, 2018, 8:56 pm

Those dumplings look delicious! Just the thing for my planned next shop 'new' cheese ricotta. :tu:
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Re: Courgettes

Postby liketocook » July 6th, 2018, 9:33 pm

I baked a round one tonight it was about the size of a small orange. I cut a cross on the top, stuffed the slits with sliced garlic, drizzled with EVOO, good grind of pepper over the top and baked, uncovered for 30 mins at 180c. It was delicious :D
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Re: Courgettes

Postby Herbidacious » July 7th, 2018, 9:01 am

My home grown ones are kind of squeaky. Is this because they are so fresh, or something to do with the variety?
Last edited by Herbidacious on July 7th, 2018, 2:06 pm, edited 1 time in total.
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Re: Courgettes

Postby suffolk » July 7th, 2018, 11:51 am

I imagine it's because they're fresh and firm and not allowed to grow too big either. :D :tu:
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Re: Courgettes

Postby Zosherooney » July 7th, 2018, 7:37 pm

Just having looked at the dumpling recipe, wondering what the 'basting in butter' would do except increase the calorific value ? With the lovely tommy sauce, why baste in butter ?? Can anyone throw any light ??
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Re: Courgettes

Postby TeresaFoodie » July 7th, 2018, 8:26 pm

I would assume that the butter basting stage would just be altering the taste of the dumps, possible browning them too? It doesn't really seem to be absolutely necessary to do that bit like you say, more calories, also something else to wash up!
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Re: Courgettes

Postby StokeySue » July 7th, 2018, 9:52 pm

As you cook the dumplings inbatches,don't you reheat them in the hot butter in the frying pan to serve? And butter adds flavour of course, as when you butter new potatoes
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Re: Courgettes

Postby Zosherooney » July 8th, 2018, 12:21 pm

I understand the pots in butter Sue, but with the D'lings you then add them to tomato sauce, why not just re-heat them in the tomato sauce ?
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Re: Courgettes

Postby earthmaiden » July 8th, 2018, 6:36 pm

I doubt there is any reason why you shouldn't. Just that for heightened flavour the butter might be nice if you are not dieting.
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Re: Courgettes

Postby Herbidacious » July 8th, 2018, 8:23 pm

I was going to make them tonight but there seems to be a ricotta shortage in SE London along with CO2. If I can get some and have the time and energy, I might make them tomorrow or the day after. I could experiment with butter and non butter.
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Re: Courgettes

Postby StokeySue » July 9th, 2018, 9:30 pm

Won't they potentially go a bit soggy if reheated in the sauce? That's all I can think of, the film of butter will keep them separate
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Re: Courgettes

Postby scullion » July 9th, 2018, 11:26 pm

that was my thinking.
the ratio of veg/ricotta to flour/egg is quite high so has the potential for the balls to fall apart and become part of the sauce. with frying them it would crisp and seal the coat before having a bath in the sauce.
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Re: Courgettes

Postby earthmaiden » July 10th, 2018, 5:43 am

I didn't read it as a frying process, more of a coating. which didn't sound particularly nice. I have read again and can see it might mean frying until slightly crisp. That would be very nice!
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