Courgettes. So many courgettes. The courgette glut. Anyone who has ever attempted growing courgettes will know the feeling when faced with a seemingly never-ending supply.
Yesterday I was contacted by a client who’d been given a load of courgettes. She asked for some ideas of what to do with them, fearful that they’d just go to waste because she didn’t know what to cook with so many.
There are probably as many meal ideas as you have courgettes, these are just the ones that came to mind straight away for her.
Set and grilled polenta with grilled/roasted courgette slices and blue cheese
Roasted along with peppers in a bulgar wheat and couscous salad with feta or giant tin of Turkish cheese
Courgette and feta/Turkish cheese fritters
Courgette and sweetcorn fritters
Courgette, mushroom and blue cheese risotto
Curried courgette and water chestnut fried rice (this is a lovely recipe from Stir Crazy by Ching-He Huang)
Spaghetti with a sauce made with grated courgette cooked down slowly with garlic and some pasta water and Parmesan or Grana Padano added at the end
Pasta with little cubes or courgette, asparagus chopped small and peas, finished with a drop of pasta water and Parmesan/Grana Padano
A sort of Parmigiana substituting courgette for aubergine or use a mixture of both
A moussaka of sorts with courgette instead or as well as aubergine
Slice in half and scoop out the centre, roast with a stuffing – could be meat based like a ragu or veggie ragu or pine nuts with breadcrumbs and Parmesan or Grana Padano
You could do my stuffed peppers and aubergine recipe but easily swap in courgette instead
If you fancied something sweet, you could do a courgette cake. It’s a moist cake like carrot cake but denser. And, no, you can’t taste the courgette!