Cooking courgettes...?

Question

Does anyone have any great ideas on how to cook courgettes, (besides the usual hiding them in stew) ?

Answer 1

My ex used to grow them and he would take a slice of a large cougette, put a slice of tomato on top and cover them in honey and oil and roast them, they were delicious !

Answer 2

chop up some onions 2 medium, slice up 3 courgettes add either fresh peeled tomatoes or if you cant be bothered to peel them add a tin of them, 2 or 3 cloves of garlic crushed and cook on low heat or in oven for a while until soft.

Answer 3

My favourite way is to fry them until golden in butter with garlic! then you can put them in all sorts of things or just serve them on their own as they actually taste great!

My top fave way to use them when they're cooked like this is add them last minute to a basic risotto (just spring onions and a little garlic in it with the rice and stock). add all the courgettes, garlic, butter and all and let it cook for five minutes and you're done! delish!

Answer 4

I recommend courgette fritters and stuffed courgette flowers. These and 599 other recipes available here:

http://fooddownunder.com/cgi-bin/search.cgi?q=courgette&start=0&page=0

Answer 5

You could try the following
Courgette and feta fritters
900g/2lb courgettes, grated
salt and freshly ground black pepper
bunch spring onions, white part chopped, the green part discarded
2 tbsp chopped dill
2 tbsp chopped flatleaf parsley
3 free-range eggs
1 tbsp paprika
225g/8oz feta cheese
225g/8oz plain flour
groundnut oil, for deep frying
slices lemon, to garnish

Method
1. Sprinkle the courgette with salt and allow to drain for 20 minutes.
2. Place the grated courgette in a clean tea towel and squeeze out the water. Mix with the onions, dill, parsley, eggs, paprika and freshly ground black pepper.
3. Work in the feta cheese and flour.
4. Heat the oil in a deep, heavy-bottomed pan. It is ready when a breadcrumb that is dropped in will sizzle gently in it. (CAUTION: hot oil can be dangerous. Do not leave unattended.)
5. Carefully fry tablespoons of the mixture in the hot oil until golden. Remove with a slotted spoon and drain on kitchen towels. Garnish with slices of lemon and serve immediately.
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Courgette, tomato and blue cheese salad
Ingredients
½ courgette, sliced on the diagonal
1 tsp olive oil
½ tomato, sliced
4-5 basil leaves
1 tbsp dill
1 tbsp sage
55g/2oz blue cheese, crumbled
olive oil, for drizzling, to serve

Method
1. Preheat the oven to 200C/400F/Gas 6.
2. Place the sliced courgette onto a baking tray, drizzle with the one teaspoon of olive oil, then place into the preheated oven for 8-10 minutes.
3. Arrange the courgette on a serving plate, alternating with the slices of tomato.
4. Place the herbs in a pile in the centre of the arrangement, crumble the cheese on top, then drizzle with the olive oil, to serve.
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Courgette, tomato and basil tart
Ingredients
250g/9oz ready-made shortcrust pastry
2 courgettes, sliced diagonally
1 tbsp olive oil
300g/12oz cooked new potatoes, sliced
500g/1lb 2oz tomatoes, sliced
100g/4oz gruyère cheese, grated
handful of basil leaves
3 eggs
200ml/7fl oz crème fraîche
150ml/¼pt milk
4tbsp grated parmesan

Method
1. Preheat the oven to 200C/400F/Gas 6. Roll out the pastry to a 30cm/12in round and use it to line a 20-23cm/8-9in deepish loose-based tart tin.
2. Allow the pastry to hang over the edge of the tin and only trim if it overhangs the tin too much. If you have the time, chill the pastry for 20 minutes.
3. Line the pastry case with greaseproof paper and fill with baking beans. Bake for 15 minutes, then remove the paper and beans and bake for a further 5 minutes until the pastry is pale golden. Reduce the temperature to 180C/350F/Gas 4.
4. Lightly brush the courgette slices with oil and season. Griddle or fry in a non-stick frying pan until lightly browned on each side.
5. Remove from the pan to cool. Layer half the potatoes, courgettes and tomatoes in the pastry case, season between layers and sprinkle a little gruyère and a few basil leaves. Repeat, finishing with a layer of tomatoes.
6. Beat together the eggs, crème fraîche and milk. Season, then stir in the remaining gruyère and half the parmesan.
7. Pour this over the filling and sprinkle with the rest of the parmesan.
8. Bake for 35-45 minutes, until golden and firm to the touch. Scatter with the remaining basil. Cool for 10 minutes before serving.

Answer 6

make an omelet with courgettes cut in small pieces and onions cut as well and some dill, mix with eggs and fry in a pan with a very small amount of butter. add salt pepper and some cheddar cut in cubes.

Answer 7

slice 2 courgettes, then slice 2 leeks pan fry in butter with garlic (if u like garlic) on low heat (as will burn easy) remove from heat add a pot of creme fresh season to taste then eat yum yum...

Answer 8

Slice them fairly thickly, then add a can of tinned tomatoes, and a little water ... you could also add some garlic ..bring to the boil, cover and allow to simmer for about 20minutes. Once soft, take lid off and bring to a rapid boil to get rid of any excess water! Season ..!!

Answer 9

They are nice raw - sliced in a salad.

They make a great cake too. Its similiar to carrot cake.

I have a recipe also for a savoury quiche thingy using mostly courgette.

Sliced and fried in butter and garlic, but don't cook them till they are soggy - they should be firm.

As ratatouille.

If you want the cake and quiche recipes, contact me with an email address and I will send them.

Answer 10

Roasted are lovely but I also like them dipped in flour/salt/pepper and fried. That is pure heaven but obviously due to high fat content, not a regular treat!