Can't claim to have produced this mammoth specimen - a friend brought some to tennis yesterday and I was the lucky recipient of this beauty!
I made fritters with about one quarter of it (enough for three meals). Now what should I do with the rest? Suggestions welcome!
Oh, goodness, that's a biggie. You could spiralise some, I guess, and add slices to quiche. xx
ReplyDeleteTry peeling cooking and mashing some with peas and lemon juice to have cold?
ReplyDeleteI add raw cubes to salads, or stew with tomatoes onions and garlic. However this year our courgettes are not doing so well, can’t say I’m sorry, while we are inundated with cucumbers, for which I have no recipe ideas at all.
ReplyDeleteGrate it and use in a stir fry. Use it in a cake or muffins, loads of recipes out there. Loads of potential!
ReplyDeleteI like it with tomatoes and onions as a base for a sauce for pasta.
ReplyDeleteI have used mine in soups, cooked and then blended, and into a Zuchinni coffee cake with raisins and cranberries.
ReplyDeleteI want to try some baked with parmesan and olive oils or on the bbq.
Chocolate courgette cake 😀
ReplyDeleteSorry zuchinni, we call them courgettes, I'm growing yellow ones.
DeleteAll great suggestion, thanks everyone! I better get cracking!
ReplyDeleteI make a soup very simply by putting a small amount of chopped onion, cubed zucchini, 1/2 to 1 tsp cumin and any liquid, water/broth and then blitz with a stick blender, S&P to taste when cooked, add some laughing cow cheese when blitzing and it reminds me of a split pea soup. Enjoy, Tory G
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