Came home from holiday to a huge pile of courgettes, depite removing all the flowers before we went away. Courgette season is truly upon us.
Having got bored of just frying them up with other veg after a few days I trawled the web and various recipe binders (for which read bits from magazines loosely piled in a disorganised heap in the kitchen). Thought these ones were worth sharing:
Cheesy courgette loaf:
I’d heard zucchini bread is popular in US, and searched for recipes, but they seem to be for a sweet loaf and I wanted something more savoury. Eventually found a recipe at: http://www.pebblesoup.co.uk/2009/07/courgette-and-cheese-loaf.html, which I have amended very slightly. It’s not quite like bread, with 3 eggs – perhaps tending towards a frittata, but still great sliced, lightly toasted and buttered. The cheese does need to be strong (you could perhaps substitute some parmesan) – I only had mild cheddar in the fridge and it wasn’t quite cheesy enough.
Might be worth experimenting by adding other veg you happen to have, such as onions?
75 g butter (melted and cooled) – you can do this in the microwave but take care, it doesn’t take long.
200g grated courgettes (this was 2 fairly small home grown ones)
2tsp salt (I used Lo-salt)
225g self raising flour
3 eggs, beaten
Approx 4tbsp milk
Cayenne and mustard powder to taste (I used about 1/2 tsp of each and it was only very slightly hot)
125 strong cheddar (grated)
- Preheat oven to 200 degrees C (this is for an electric oven without a fan – fan ovens may need a lower temperature and/or shorter cooking time).
- Line a loaf tin with baking parchment – to avoid the bottom becoming soggy I find a metal tin works better than a silicone one, and with the lining it still comes out quite easily.
- Mix flour, salt, cayenne, mustard.
- Add grated cheese.
- In a separate bowl mix the eggs, milk and butter.
- Add these to the dry mix along with the grated courgettes and stir to mix. Add a little more milk if necessary but it should be a thick mix to spoon into the tin.
- Once in the tin bake for approx 40 mins (although I like to check earlier) until the tops springs lightly when pressed. Turn off the oven and leave the tin in for a further 10 mins.
- Leave to cool before removing carefully from tin.
Keep in an airtight container.
Slice courgettes as thinly as you can. Lighty oil and season (can try whatever seasoning you like such as paprika, salt and pepper, chilli etc).
If you have an electric dehydrator lay the slices out on the trays, not touching and dry for approx 15 hours at 55 degrees C.
You can also dry in a low oven (the dehydrator uses less electricity), with the door wedged slightly open but this is a bit of a pain if you want to use the oven for anything else.
- Pasta sauce: Cook with some onions,garlic, tomatoes, basil (plus chilli if you like) then whizz in a blender to make a pasta sauce – good for freezing.
- Pastry tart: Use as a topping for a puff pastry tart (spread some pesto on a sheet of ready rolled pastry, top with mozarella, thin slices of courgette, some cherry tomatoes, and some black olives. Season with black pepper. Cook at 200 C for 15-20mins. When cooked sprinkie on some toasted pine nuts and fresh basil.