| Zucchini/Courgette Recipes [message #20087] |
Tue, 01 September 2009 17:45  |
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 Erika in Colorado
Messages: 226
Registered: October 2008
Location: Colorado |
Senior Member |
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I thought you would be the perfect crowd to ask for help with this. With so many gardeners and so many cooks/bakers, you all must have several ways to use up all of that prolific zucchini/courgette other than to leave it on the neighbors' doorsteps.
Here are my contributions:
Zucchini Mushroom Couscous with Cheddar
this is something I made up for lunch one day:
3 servings couscous made with chicken broth
Saute together:
1/2 c zucchini, 1/2 c mushroom, 1-2 cloves minced garlic, splash of olive oil, dash of basil, dash of oregano
Mix sauteed veggies with the couscous and then stir in 1c shredded cheddar cheese.
Zucchini and Sausage Pasta
this is my hubby's creation:
Saute zucchini with olive oil and garlic till tender; add cooked Italian link sausage cut into bite-sized pieces. Serve over spiral noodles.
And, last but not least, is a recipe of my Mom's; no idea where she got it, but it's yummy.
Zucckies (or Zucchini Cookies)
1 c butter
2 c sugar
2 eggs
1 t vanilla
2 cups grated zucchini
3 1/2 c oats
2 c whole wheat flour (although white works, too)
1 t salt
2 t cinnamon (a little nutmeg is good to add also)
1 t baking soda
1 c raisins
Beat butter & sugar together until creamy. Beat in eggs and vanilla. Mix dry ingredients together then add to the butter mixture. Stir in zucchini, oats, and raisins. Mixture will be very dry and difficult to stir, but cookies turn out moist (almost cake-like). Drop onto GREASED cookie sheets & Bake at 360 degrees (F) for 10-12 minutes.
Erika in Colorado
"A person who's happy will make others happy; a person who has courage and faith will never die in misery!" -Anne Frank
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| Re: Zucchini/Courgette Recipes [message #20164 is a reply to message #20087 ] |
Fri, 04 September 2009 18:45  |
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AJLR
Messages: 2566
Registered: September 2008
Location: England, UK |
Senior Member
[Moderator] |
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Courgette Soup
1 lb courgettes (zucchini)
4 spring onions/scallions,
An ounce and a bit of butter
2 pints good stock (veg or chicken)
1 T plain/all purpose flour
Seasoning
Leaves from 4 or 5 sprigs of mint
Saute the onions, sliced, in the butter for 4 - 5 minutes. Trim the courgettes and slice fairly thinly, add to the onions in the pan and stir around, then lower heat, cover, and cook for 5 minutes. Sprinkle the flour onto the mixture in the pan and stir around. Slowly add half the (hot) stock and stir until thickened. Add the washed mint leaves and simmer for 10 minutes, then either blend in the pan with a stick blender or pour into a liquidiser and do it that way. Add remaining stock, once everything is back in the pan, and heat through. Season to taste.
This freezes well.
Goes very well with fresh bread. 
"Never let a computer know you're in a hurry."
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| Re: Zucchini/Courgette Recipes [message #20245 is a reply to message #20164 ] |
Sun, 06 September 2009 19:19 |
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Erika in Colorado
Messages: 226
Registered: October 2008
Location: Colorado |
Senior Member |
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| AJLR wrote on Fri, 04 September 2009 16:45 |
Courgette Soup
1 lb courgettes (zucchini)
4 spring onions/scallions,
An ounce and a bit of butter
2 pints good stock (veg or chicken)
1 T plain/all purpose flour
Seasoning
Leaves from 4 or 5 sprigs of mint
Saute the onions, sliced, in the butter for 4 - 5 minutes. Trim the courgettes and slice fairly thinly, add to the onions in the pan and stir around, then lower heat, cover, and cook for 5 minutes. Sprinkle the flour onto the mixture in the pan and stir around. Slowly add half the (hot) stock and stir until thickened. Add the washed mint leaves and simmer for 10 minutes, then either blend in the pan with a stick blender or pour into a liquidiser and do it that way. Add remaining stock, once everything is back in the pan, and heat through. Season to taste.
This freezes well.
Goes very well with fresh bread.
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Sadly, I'm allergic to any type of onion and this just doesn't sound as good without them. On the other hand, hopefully someone else on the forum could enjoy this.
Erika in Colorado
"A person who's happy will make others happy; a person who has courage and faith will never die in misery!" -Anne Frank
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| Re: Zucchini/Courgette Recipes [message #21238 is a reply to message #21236 ] |
Wed, 30 September 2009 17:45 |
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AJLR
Messages: 2566
Registered: September 2008
Location: England, UK |
Senior Member
[Moderator] |
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| Erika in Colorado wrote on Wed, 30 September 2009 22:29 |
That does sound good, as do Susan's suggestions on it. Oh, but what are "waxy potatoes"?
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Not sure how I'd describe them, other than as the opposite to 'floury' potatoes. Basically, you want the ones that stay firm when cooked and don't break down into a mush. So, not ones you'd use for mashed potato, for example.
There's some useful descriptions here, although I appreciate that you may well have different varieties where you are.
"Never let a computer know you're in a hurry."
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| Re: Zucchini/Courgette Recipes [message #21239 is a reply to message #20087 ] |
Wed, 30 September 2009 18:13 |
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I just made a batch of chocolate honey zucchini muffins that came out rather well. Uses cocoa powder in the batter, then folds in the zucchini and some chocolate chips at the very end. For the honey I used some of the fantastic caramelized honey I keep around.
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| Re: Zucchini/Courgette Recipes [message #21246 is a reply to message #20246 ] |
Wed, 30 September 2009 22:02 |
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shalea
Messages: 781
Registered: October 2008
Location: Raleigh, North Carolina, ... |
Senior Member |
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| Erika in Colorado wrote on Sun, 06 September 2009 19:21 |
| shalea wrote on Sat, 05 September 2009 14:20 |
My mother would make little zucchini fritters/croquettes sometimes -- the zucchini was chopped and mixed into some sort of batter and then pan-fried in little rounds.
I have got to get the recipe from her!
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Ohh! I hadn't thought of that. Sounds good. Let me know if you get the recipe, or I'll try Brynne's suggestion.
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The recipe as written involves packaged biscuit mix. I'm going to try to rework it since I don't tend to have biscuit mix in my house, but probably homemade pancake batter would work fine. For two medium zucchini, though, the key is the dash each of salt, black pepper, garlic, and sweet basil, plus a 1/2 cup of cooked ham or crumbled bacon. Cook in small rounds on a hot griddle until lightly browned on both sides and serve with butter and applesauce.
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| Re: Zucchini/Courgette Recipes [message #21335 is a reply to message #21234 ] |
Sun, 04 October 2009 01:18 |
amp15
Messages: 96
Registered: February 2009
Location: Denmark |
Member |
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I tried this last night (added a tiny bit of garlic plus salt and pepper), and it tasted just fine. I do however wonder a bit about the texture: should it have been self-raising flour for the crust and how mushy is the filling supposed to be? I used very firm potatoes which stayed almost completely in their original shape, and the crust was quite hard.
Anette, the Great Dane
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| Re: Zucchini/Courgette Recipes [message #21676 is a reply to message #21642 ] |
Tue, 13 October 2009 13:58 |
amp15
Messages: 96
Registered: February 2009
Location: Denmark |
Member |
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Thank you.
I'd expected it to be more like the French tians, only without the egg, but with a dough lid, so I was a bit surprised.
Anette, the Great Dane
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