If you have been fortunate enough to have nursed your young courgette seedlings through a chilly spring time, and a thirsty summer, you may now be enjoying a bumper harvest. A mature courgette plant, let alone two or three, can start to produce an overwhelming number of courgettes.
What to do with a sudden glut of courgettes? Here are a few recipes ideas for the overly successful gardener…
A very simple recipe combining only two ingredients, garlic and courgettes, both of which mature at the same time on a vegetable patch.
Baking courgettes is a good healthy alternative to pan frying them. Preparation takes about 5 minutes. Simply top and tail the courgettes and create one deep cut length ways. Chop some garlic, stuff this inside the courgette, and wrap with foil.
The courgettes should be placed in an oven at 2000C for around 40 minutes. The courgettes stew in their own juices and should come out soft, juicy, and full of garlic flavour. For a quick meal, try and combine the courgettes with another baked ingredient as shown in the picture above.
Many vegetables can make delicious cake ingredients – think carrot cake – and courgette is no exception. The juicy nature of courgettes can help make a delicious, nutritious cake, and be a pleasant surprise for any family members who have grown weary of eating a bumper harvest.
- Preheat oven to 180oC. Prepare a cake tin (grease or line with baking paper)
- Grate the courgettes thickly (no need to peel). Place in a sieve and gently squeeze out excess liquid.
- Beat the eggs and mix with the olive oil and sugar. Then add the flour, hot chocolate powder, bicarbonate of soda and baking powder (by shaking through a sieve to avoid lumps). Mix all together thoroughly.
- Add the grated courgettes and mixed seeds/nuts/fruit. Decant mixture into your cake tin. Cook for 40 minutes – it will be ready when the cake has risen and is springy to the touch.
- Allow to cool on a rack.
- Spread the cream cheese or creme fresh over the top of the cake. Decorate with nuts.
- 300g courgettes
- 2 eggs
- 75 ml olive oil
- 125g sugar
- 250g self-raising flour
- Two desert spoons of drinking chocolate powder
- 1/2 teaspoon of bicarbonate of soda
- 1/2 teaspoon of baking powder
- Small 50-75g bag of seeds / dried fruits / mixed nuts (chopped)
Finishing Touch (Topping)
- Pack of cream cheese or creme fresh
- Walnut halves
Courgette wine has a refreshing, light taste, and after fermentation and bottling will mature to a light straw colour. Making wine will also use up a good amount of surplus courgettes!
My suggestion is to experiment with this recipe by adding either some spice (like ginger) or an exotic fruit (like currants or melon) to complement the light taste of courgette.
Prepare the courgettes by chopping finely, or coarsely grating, and place these directly into your clean and sterilised fermenting bucket. Apart from the yeast and the pectolase, mix together all the other ingredients in a large saucepan. When the mixture has boiled, and the sugar has fully dissolved, pour the liquid over the courgettes in your fermenting bucket. Allow the mixture to cool before adding the pectolase and the yeast.
After 5 days sieve the mixture using muslin or similar, squeezing out the juices, and decant into a clean demijohn. After 3 months rack the wine (siphon off the wine leaving behind the sediment, clean the demijohn, then pour the wine back into the demijohn).
Bottle after 6 months. At this stage the wine can be drunk, but may be better left for a few more months.
- 1.8kg of courgettes
- Juice of 2 lemons
- Juice of 2 oranges
- 1 kg of sugar
- 1 melon or 500g currants (or similar alternatives)
- 240ml of tea (No milk! Stew a tea bag in a cup)
- 1 teaspoon of pectolase
- 4.5l of water
- 5g of wine yeast