Courgettes

Ok so this in anticipation of my two courgette plants producing huge numbers of courgettes (I've never grown them before so that might be rather hopeful!).

I need great ideas for using them please...

 

Slice thinly (length ways) and throw them on the bbq grill side. Brush with olive oil and garlic. Yummo!

If they get to huge marrow like monsters then you can scoop out the flesh and stuff them - I do mine with greek style lamb mince and rice!

There was a recipe on good morning the other day for a Chocolate Zucchini cake! I am hoping to get lots of them as well this year.

We grow zucchini every year and I love them as a sort of hybrid potatoe hash cake as you can have them with poached eggs and hollandaise as a twist on eggs bene or just serve them with a nice relish (ow and bacon )
Just grate a few, dry off between a tea towel to reduce moisture content, add an egg or 2 depending on quantity to combine, salt, pepper and I like to add a bit of parmesan. Fry off as fritters in a pan and voila!
Note: don't play around with them in the pan too much or they'll fall apart.

Bake them with onions and tomatoes.
Bottom layer of courgettes cut chunky, then onion cut into rings then tomatoes cut into rings with salt, pepper and a bit of butter. Takes about 45 mins. Really yummy.

Slice them lengthways with a mandolin or a wide potato peeler and use them instead of pasta in a lasagne. The kids don't even notice.

ETA that it makes a good gluten free alternative too

Edited by kiwi2

do you have a recipe Raspberry jam?  I love scallops!

This is quite a funny recipe, the dudes a bit odd, I just added a grated courgette at the same time as each batch of scallops - great way to make them go further and they cook for the same amount of time, and I didnt use tomatoes and only half the basil.
Press as much liquid as you can out of the scallops before frying - otherwise they will boil the scallops and make them tough

To make Sea Scallops in Cream Sauce, you'll need:

One and a half pounds of sea scallops
Flour to coat the scallops
Salt to season the scallops
Black pepper to season the scallops
2 tablespoons olive oil
3 tablespoons butter
6 plum tomatoes
2 tablespoons fresh parsley
2 cloves of garlic
6 heaping tablespoons of fresh basil
Three-quarters of a cup of heavy cream
One loaf of French bread

This is a delicious dish. The cream sauce has a lot of flavor to it, and the strips of plum tomato and fresh basil give it a festive look. The basil adds a nice shading to the taste.

To prepare, wash the scallops thoroughly, to remove any sand that might be creased into their white flesh. Then wash them thoroughly again. Nothing spoils a scallop dish more than the grit of sand between your teeth.

Wrap the wet scallops in paper towels, gently tumbling them around within the paper like fat blind babies, to dry them.

Put a quarter cup of flour in a paper or plastic bag, then drop the heavy scallops inside, using your hand to close the top of the bag, like shutting off air to a throat, tossing the scallops sideways until they're lightly coated with the flour.

Heat a skillet to medium heat, and once it's reached that temperature, place a tablespoon of olive oil in the skillet, and melt in that oil two tablespoons of butter.

Once the butter is fully melted down to yellow bubbles, gently place the floured scallops into the skillet, sautéing them on both sides until they're cooked. Since scallops cook quickly, this should only take a minute or two on each plump side.

Don't crowd the scallops in the skillet. You may have to cook them in two or three batches. Since scallops come in different sizes, remember that large scallops will take slightly longer to cook than medium scallops.

Remove the cooked scallops to a plate, and season them with salt and pepper. Seafood is known for "taking a lot of salt", but be careful not to sprinkle them with too much salt at this point. If you eat raw tomatoes, use about as much salt on a scallop as you would on a tomato wedge.

Add the remaining olive oil and butter to the skillet, and while the butter melts, slice the plum tomatoes into half-inch slices, and add to the skillet.

Rinse the fresh parsley under cold water to get out any grit, mince two tablespoons worth, and add to the skillet.

Mince the two cloves of garlic, and add.

Cook until you smell the aroma of the garlic, under one minute.

Pour the heavy cream into the skillet.

Reduce the cream, until it coats the back of a wooden spoon, about three or four minutes (or longer. Don't go by minutes. Go by how long it takes for the cream to coat the back of the spoon).

Julienne the fresh basil (cut the basil leaves into thin strips about a half inch wide), and add to the sauce.

Put the scallops back in the skillet. Bathe with the sauce and let simmer about two minutes.

Taste the sauce at this point for seasoning. You may find you need to add a little more salt.

Oh yum Raspberry jam!  I missed your post - gonna try this at some stage - it looks delish!

When I have heaps (like at the moment, and I only have one plant!) I grate them into everything - mince for pasta dishes, corn fritters, savoury muffins etc. Good way to get an extra vege into everyone