Courgette, what to do?

Question

My neighbour just gave me an enormous courgette, it's 20 inches long and about 5 diameter, Any ideas what to do with it? Sensible answers only please!! I thought about splitting it and making two canoes?

Answer 1

Slice into diagonal strips - 0.5cm thick and 10cm long. Dip in a light batter and shallow fry till golden. Serve with lemon juice lightly squeezed over. Delicious! Aubergine is also lovely done like this.

Answer 2

At that size it becomes a marrow rather than a courgette. I would therefore recommend you peel it, cut into 3inch (75mm) pieces, hollow out to remove the seeds. Now make-up a cooked spicy minced beef, or minced lamb filling - not too fatty though use best mince or left-overs from Sunday roast. Stuff into the courgette and steam gently until flesh is soft but not falling apart (or microwave but remember it cooks in only a few minutes). Cover with grated cheese (or cheese sauce), brown top under grill to finish.

Answer 3

Bacon, Courgette and Red Pepper Frittata
2 tbl Olive oil
250 gm Unsmoked back bacon, de-rinded and diced (8oz)
2 med Courgettes, sliced
1 x Red pepper, deseeded and sliced
1 bn Salad onions, sliced
6 x Eggs, (size 3)
2 tbl Freshly chopped parsley
Salt and freshly ground black pepper

Method :
1. Heat the oil in a large frying pan and cook the bacon for 5-6 minutes, until golden brown, stirring occasionally.
2. Add the courgettes, pepper and salad onions and cook for a further 3-4 minutes.
3. Break the eggs into a jug and beat together with the parsley and seasoning.
4. Pour the egg mixture into the pan and cook over a medium heat for 5-6 minutes until the underside is golden.
5. Place the pan under a preheated hot grill for a further 3-4 minutes until the frittata has set and the top is golden.
6. Transfer to a warmed plate and serve immediately with a crisp green salad.
NOTES : A delicious supper dish, based on a traditional omelette. Can be served hot or cold with a mixed leafy salad and crusty bread.

Cheese Stuffed Courgettes ( Zucchini Ripieni)

:

6 x plump courgettes about 13cm long
1 x salt and pepper
25 gm white bread crusts removed soaked in 2 tablespoons milk
125 gm Ricotta or curd cheese
1 clv garlic crushed
1/4 tsp dried oregano
40 gm grated Parmesan cheese
1 x egg yolk

Method :
Parboil the courgettes in boiling salted water for 5 minutes; drain.
Cut in half lengthways and scoop out the centres; chop finely.
Leave the shells on one side.
Squeeze the bread dry reserving the liquid and mix with the chopped courgette and remaining ingredients; add a little of the reserved milk if necessary to give a spreading consistency.
Add salt and pepper to taste.
Fill the courgette shells with the mixture and arrange in a well oiled shallow baking dish.
Cook in a preheated moderately hot oven 190 degrees C (375 degrees F) Gas Mark 5 for 35 to 40 minutes until tender and golden.
Serves 4

Courgette and Feta Gratin

[Reset] Keys : Casseroles Rice Vegetables Vegetarian Cheese
Ingredients :

2 1/2 cup long-grain rice cooked
1 cup feta cheese crumbled*
cooking spray
4 cup courgette sliced
1/2 tsp salt
1/8 tsp pepper
1 tsp dried mint flakes
1 dsh ground nutmeg
3 lrg eggs lightly beaten

Method :
1. Preheat oven to 375F
2. Combine rice and 1/2 cup feta cheese in a bowl, and press into a l0-inch quiche dish or pie plate coated with cooking spray. Steam courgette slices, covered, for 5 minutes. Press courgette gently between paper towels until barely moist. Combine courgette, 1/2 cup feta cheese, salt, and pepper in a medium bowl, and arrange courgette mixture evenly over rice.
Combine mint flakes, nutmeg, and eggs, and stir well with a whisk. Pour over courgette mixture. Bake at 375F for 40 minutes.
Yield: 8 servings.
Notes: I was pleasantly surprised at how good this was. Will make again.
Made a few changes from the original recipes as follows:
* I used low fat feta cheese instead of the regular to reduce the fat content even more.
Instead of Mint and Nutmeg I used Hot Sauce (quite a few dashes) and a few red pepper flakes. Sprinkled a little paprika on top, but will use my Blackening spice blend next time.
NOTES : This was a dish I tried last year, and have just recently made it again. It's really very good.

Answer 4

My favourite way to do courgettes is to slice them then place them onto a griddle with a little olive oil turn when they are brown and eat warm.

Or you could roast it alone with other vegetables like peppers, fennel, mushrooms onion etc..

Answer 5

i would cut it into slices, marinade with olive oil, garlic and parsley.

Then, I'd slice tomato and aubergine, and grind up some Parmesan cheese.

Make layers of each vegetable, followed by a layer of cheese, until you have about three layers of each.

then cover the top with more Parmesan, and bake for 30 minutes.

Serve with any meat and potatoes and it will be luverly

Answer 6

its not a courgette its a marrow. treat it in the same way. . very good roasted in the oven. peel it, cube it sprinkle with salt and dot with butter. delicious.

Answer 7

I would cut it like you would a cucumber, put it in a pan with some onions, tomatoes and some garlic and put it with a nice piece of fish..

Answer 8

Slice it into half cm rings, turn in some flour and fry , spanish style.hmmm!

Answer 9

Hells Bells- it's gonna be tough. Whatever yu do cook it long & slow. Suggest you make a ratatoullie

Answer 10

slice and fry gently with a little butter until lightly browned, delicious