Courgette, onion and tomato bake
1 medium onion
knob of butter
4 tomatoes
2 medium courgettes
600ml/ 1 pint cheese sauce
salt and pepper
grated cheese and dried breadcrumbs to sprinkle
Peel and slice the onion. Cook until tender in a little margarine. Plunge the tomatoes into boiling water, peel and slice. Slice courgettes thickly.
Layer courgettes, onion and tomato then cheese sauce. season well and repeat the layers. Finish with grated cheese and dried breadcrumbs and bake 180C, 350F, gas mark 4. For 30 mins.
Courgette and mushroom dish
4 medium courgettes 1 clove of garlic crushed
225 - 350 g / 8-12 large mushrooms about 3 tablespoons of cream
4 tblsp fresh breadcrumbs SAUCE
1 egg 40g / 1 1/2oz flour
2 heaped teasp chopped chives 40g / 1 1/2oz butter
2 heaped teasp chopped parsley 40g / 1 1/2oz cheese
1 small onion chopped about 300ml / 1/2 pint milk
salt and pepper
40 -50g / 1 1/2 - 2oz grated cheese for the topping
Cut the ends off the courgettes and cook in boiling water for 5-10 mins depending on the size. Cut in half lengthways and scoop out a little of the flesh. Take the stalks off the mushrooms. Arrange the eight courgette halves like the spokes of a wheel in a round ovenproof dish and put the mushrooms between the spokes.
Mix the courgette flesh, chopped mushroom stalks, breadcrumbs, beaten egg, herbs and garlic and add enough cream to make a rather moist stuffing. Spread the stuffing over the courgettes and mushrooms.
Make a sauce with the flour, butter, cheese and enough milk to give a fairly thick but pourable consistency. Season to taste, spoon over courgettes and mushrooms, sprinkle with grated cheese all over.Bake 190C/ 375F/ gas mark 5. Until golden and bubbling about 20 mins.
Never give up Tomorrow is another day.
Thanks for those, Eileen. One day I might get round to having a go at making the infamous Chocolate Courgette Cake that you always see mentioned on blogs at this time of year! It's just never really appealed to me because of the courgettes in it, just doesn't seem right. Don't know why though, not much different to Carrot Cake (which I love) is it?!
learning to love veg…..except celery :-O
Apart from the mushrooms (which I like but Emma doesn't), it sounds good. Since Emma likes chicken, I could see us putting some in instead!
We mostly use courgettes as a 'filler' vegetable when chopping and frying veg for pasta sauces etc. but one of our favourite courgette recipes is this one but we don't usually bother baking it at the end. Last time I did it I fried the courgettes and garlic to a mush, added philly and pecorino and tossed it with pasta.
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This Italian courgette recipe is delicious (as are many others on this site)......LINK.
I hope you try it &enjoy the result. The mint is a welcome addition, I had never thought of adding it to courgettes.
"The beautiful is as useful as the useful...perhaps more so."
from Les Miserables
Courgette and chocolate cake
200g plain flour
1/2teasp bicarbonate of soda
1 teasp baking powder
1/2 teasp of salt
100g total sweet ( xylitol )
2 med eggs
180ml mild or medium olive oil
170g dark chocolate
225 gr courgettes
55g finely chopped walnuts
ICING
1 tablespoon total sweet
250gr cream cheese
1/2 teasp vanilla extract
preheat oven to 180C
grease and line an 8inch tin
sift flour, bicarb, baking powder and salt into a bowl
stir in total sweet
in a seperate bowl beat eggs with oil
melt chocolate in a bain marie or the microwave
grate courgettes
Stir eggs into the dry ingredients
then mix in chocolate and nuts
pour into cake tin
bake 25 to 30 mins until firm and skewer comes out clean
cool on rack before icing
to make icing mix all ingredients together until smooth.
Haven't made this yet but think I will get some chocolate tomorrow and have a go
Never give up Tomorrow is another day.
I'm going to make the chocolate cake later too.
It's now getting to the stage where I am sick of the sight of courgettes.....we already had 8 in the fridge this morning, and if we don't pick a couple nearly every day they practically turn into marrows overnight. I did consider pulling up a couple of the plants (we have 4, 2 green and 2 yellow) and chucking them on the compost heap. But that goes against the grain, I can't bring myself to throw away food, it's not right.
So this morning I had a bit of a brainwave.....I've grated 6 of them, put them in a cloth and squeezed out some of the water, then fried them off in a little olive oil. I'll freeze them in tubs to make soup or add to mince dishes or stews later in the year.
Now husband has just come in with a load more French beans, plus half a trug full of carrots....
learning to love veg…..except celery :-O
Courgette Chutney
Pickling spices ( corriander seeds, yellow mustard seeds, dried chillies, allspice, ginger, black peppercorns, couple of bay leaves)
700g courgettes chopped into cubes
250g raisins
250g total sweet (xylitol)
1 small apple chopped
3/4 tbls salt
500ml white wine vinegar
place spices in a muslin bag
place everything into a large pan and tie spice bag to handle so it dangles in mixture
leave for 24 hours
heat slowly to dissovle sugar
bring to the boil and simmer for at least 1 hour pressing the spice bag now and again
until courgettes are translucent and liquid golden and syrupy
pour into warm sterilised jars.
Never give up Tomorrow is another day.
Zucchini Bread
3 eggs
2 cups of sugar
2 cups of shredded zuccini
1 cup of vegetable oil
2 teasp of vanilla extract
3 cups of plain flour
1 teasp salt
1 teasp bicarbonate soda
1 teasp of baking powder
2 teasp cinnamon
1/2 teasp grated nutmeg
1/4 teasp of ground cloves
1/2 cup of finely chopped walnuts
1/2 cup of raisins
Beat eggs until foamy, stir in sugar, zuchini, oil and vanilla.
In another bowl stir together dry ing, flour, salt, bicarb, baking powder, spices.
Gradually stir dry ing into egg mix. stir in nuts and raisins, pour into 2 loaf pans greased on the bottom only.
bake in preheated oven 325F for 60 to 80 mins, cool for 10mins in the tins, cool completely on a rack. Wait 1 day for easier cutting.
Never give up Tomorrow is another day.
Tasty recipes! I love courgettes for all the different ways to use them.
I've got a cunning little julienne peeler that turns them into very low calorie 'spaghetti'. I grate them into rice with lots of tomatoes and whatever else takes my fancy. Last time was mushrooms and veggi sausages. Tonight I had it as chunks in a chilli. I like it grated and tossed into just-cooked pasta so that the courgette softens a little then you spoon in thick yoghurt well seasoned with salt and pepper and warm gently or eat cold. Sometimes I roast big round slices of courgette with slices of aubergine and sweet potato, adding lots of garlic and herbs. When cooked I stack them up, pour over whatever dressing I fancy and eat with salad and boiled egg or something like taco flavoured quinoa or spicy beanburger. The beanburger could well have courgette in it too.
But I'm going to have to add a link to my latest favourite chocolate and courgette brownie recipe. Date Sweetened Zucchini Brownies with Chocolate Peanut Butter Frosting. (I've made them with a gluten free flour mix or sorghum flour. Both were good and I shall try buckwheat next time.)
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