It is that time of year. The courgettes are coming thick and fast and it can be hard to know what to with them. My favourite way to store them is in the freezer as soup. I make buckets of the stuff which makes fantastic frugal lunches.
I also enjoy them cooked very simply with onions and garlic as a side dish or I make a poor man’s version of ratatouille with no aubergine: chopped and sautéed onions, garlic, a sweet pepper and sliced courgettes with a couple of cans of chopped tomatoes, a stock cube, chopped herbs (fresh or dried), a splash of wine if I have any sitting around and plenty of seasoning.
I made ratatouille last week and it was a side dish with some baked chicken and then two days worth of lunches with some rice.
Courgettes and mushrooms gently sautéed in butter is quick and easy. Looking through my blog, this time last year I tried stuffed courgettes with feta so I shall do that again – the recipe is here. I made some glutney chutney as well which used onions, tomatoes and courgettes, all from the garden, so some form of courgette chutney is on the cards again this year.
I have never tried them as courgette cake but I fully intend to this year. I love carrot cake so why not? My courgette recipe book also suggests pickling in the same way as you would cucumbers. Has anyone tried this?
Do you have any gluts of your home grown fruit and veg, and how do you preserve them?