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COURGETTE  DISHES (Omelette, creamy pasta, salad. Stuffed courgette or squash flowers)

Courgettes are easy to grow, are prolific but can be a bit tasteless on their own. However, they can be used in a few main courses with other stronger tasting ingredients, such as tomatoes, peppers, herbs, cooked meats. Some of these dishes are given below and are worth a try when you are wondering what to do with the avalanche of courgettes during the Summer.


COURGETTE  FRITTATA  or OMELETTE.


This is a quick way to use courgettes along with whatever other vegetables that you have, or that are in season. You can add whatever you like.

Suggested  Ingredients.

1 or 2 courgettes( sliced). A mix of colours is good if you have them.

1 or 2 onions (sliced)

Several cloves of garlic

1 or 2 peppers (sliced)

Several tomatoes (sliced)

4 eggs (beaten with salt and pepper to taste)

Several slices of cooked ham (diced)

Handful of herbs such as mint, oregano, basil.


Method

Take a large non-stick fry pan and add 2 Tbsp of vegetable oil. Start cooking the courgettes under a medium heat for about 5 minutes. Add the onions, peppers and cook for about another 5 minutes. Add the tomatoes. Meanwhile beat the eggs and mix in the herbs and cooked meat, if using. Add the beaten eggs and herbs to the rest of the vegetables, mix through and cover for a couple of minutes until the egg mixture has set.


COURGETTE  AND  VEGETABLE  CREAMY  CHEESE  PASTA

This is another quick way to use courgettes along with whatever other vegetables that you have, or that are in season. The choice is yours!!


Suggested Ingredients.

1 or 2 courgettes (sliced)

1 or 2 onions (sliced)

Several cloves of garlic.

100 gm soft low fat cheese with herbs or garlic with 3 Tbsp of milk as required.

Herbs if available, such as oregano, basil.

350 gm small shape pasta.


Method.

Boil a pan of water and add the 75 gm(cup) per person of dry pasta shapes and simmer for time recommended on packet. Drain.

Cook sliced courgettes and onions in a large frypan with 2 Tbsp of vegetable oil, for 5 minutes until softened and lightly browned.

Add the soft low fat cheese, milk, herbs and garlic and cook for 2 minutes, until creamy mixture is formed. Season to taste.

Add the cooked pasta shapes and mix well. Serve with grated parmesan cheese.

You can also add cooked ham or other cooked meats, if you wish.


COURGETTE  SALAD.

This is another quick way to use young, tender courgettes along with other vegetables that are in season. You could use mange tout or sugar snap peas as well. You could add small pieces of chopped cheese at the end.


Suggested Ingredients.

4 handfuls of green beans(french dwarf or climbing or runner beans)

2 or 3 tender courgettes(yellow or green)

Lemon juice to taste.

Extra virgin olive oil.

Handful of chopped parsley or mint.


Method.

Top and tail the green beans and cut into 10 mm pieces. Steam for 5-10 mins until tender. Cool down with cold water to keep the colour. Drain.

Use a potato peeler or a vegetable slicer to cut the courgettes into thin slices. If the courgettes are not tender, steam the slices for 5 minutes. Mix all the vegetables together, add about 1 Tbsp of lemon juice and 2 Tbsp of extra virgin olive oil and coat the vegetables with the liquid. Sprinkle on the chopped parsley or mint.


STUFFED  COURGETTE  FLOWERS (also flowers of other Summer and Winter Squashes can be used)


Male and female flowers can be used, but there are often many more male flowers at the start of the season than are required for pollination and can be safely used for stuffing. You can leave the flower on a small courgette and use it whole.


Suggested ingredients.

Young squash flowers, with the stamens gently removed, if possible.

Finely diced cheese (any will do).

Anchovy fillets. (Diced).

Chopped parsley, mint or other herbs.

100 gm cornflour and 100 gm Flour and fizzy soda water or beer for tempura batter.


Method.

Heat up the deep fat fryer to 190 c.

Mix the diced cheese and anchovy and the chopped parsley.

Take a squash flower and gently open, add a spoonful of the mixture and gently close the petals. Repeat with the other flowers.

Prepare the tempura batter, by mixing the flours and fizzy liquid till it is a thick cream consistency.

Dip the stuffed squash flowers in the batter and immediately lower into the hot oil till the tempura batter is crisp and golden brown in colour. Drain on kitchen paper and serve with other vegetables.


HERBS + GREENS  TO  ADD COURGETTE + VEGES  READY  TO  COOK CHOPPED  ONIONS  AND  HAM READY  TO  SERVE INGREDIENTS FINISHED  DISH SALAD  INGREDIENTS COURGETTE  &  BEAN  SALAD