Courgettes (zucchinis) are a summer squash that present you with endless possibilities. I once read somewhere that their mild flavour enable them to carry other flavours very well. Annoyingly, whoever had written that was right, and had put it far better than I could.
Although courgettes are often marked as a vegetable and served as such they are actually a fruit. They can be roasted, baked, grilled, fried or stir fried, steamed, pickled turned into soup and even eaten raw. No matter your preferred way of preparation, they cook very quickly so are perfect for a lazy summer supper. For a quick meal idea you can easily substitute courgettes in to this asparagus frittata with feta and thyme.
Courgettes are also easy to grow. They generally require minimum effort (my kind of gardening), the plant flowers are edible and each plant produces a lot of courgettes. Seriously, you keep picking them and they keep coming. I fed courgettes to my crew all of last summer, also fed my friend’s family, made at least 10 jars of courgette pickle, stored at least 6 vats of courgette soup and gave away lots more from only 8 plants last year. I do go overboard with courgettes and I think 4 plants will do this time (and take up much less space so we can have more salad, sweetcorn and tomatoes).
Do be aware thought that the larger a courgette gets the more watery it becomes so bear this in mind when buying or picking them. If you do end up with larger ones then roasting them is the way to go.
Anyway enough said and to paraphrase the fast show, “I shall be mainly discussing courgettes”. So, three courgette recipes are coming right up…….