COURGETTES
Every year I end up with too many courgettes and don’t know what to do with them – so this year I have tried out a few innovative recipes:
Nearly marrow sized courgettes can be cut into one inch thick slices and baked in a little oil for around half an hour at 180°, turning occasionally, until soft. (I use a mixture of sunflower, olive, groundnut and sesame oils but any mixture is good.) Liquidise and use in curries instead of tinned tomatoes. You might need to add a little more spice than usual to give more flavour – but my family never noticed the difference.
Grate courgettes and add to salads (don’t overdo it else they do get noticed!)
I have also added grated courgettes to spaghetti Bolognese, stir fries and pasta dishes.
Brush whole baby courgettes with oil and barbecue alongside sausages.