Courgettes with Pasta (from Fork to Fork by Sarah & Monty Don)
600g (1lb 5oz) yellow courgettes
100ml (3 ½ fl oz) extra virgin olive oil
600g (1lb 5oz) fresh spaghetti
100g (4oz) shelled fresh peas
Sea salt and black pepper
Bunch of fresh basil leaves (torn) or lemon thyme (chopped)
100g (4oz) pecorino or similar hard cheese, cut into almost translucent slices
Bring a large pan of salted water to the boil. Slice the courgettes into 10mm (1/2in) rounds. Cook them quickly in 1 tablespoon of the olive oil, whilst cooking the spaghetti in the boiling water. Add the peas to the courgettes to heat through. Drain the spaghetti, mix with the vegetables and season. Serve with the cheese and herbs scattered over the surface, and the rest of the oil drizzled over.
Courgette Frittata (from Fork to Fork by Sarah & Monty Don)
600g (1lb 5oz) courgettes
6 tablespoons olive oil
4 large cloves of garlic, finely chopped
50g (2oz) Parmesan, freshly grated
Handful of fresh basil leaves, torn
Sea salt and black pepper
Coarsely grate the courgettes into a colander, salt them lightly and leave to drain for 30 minutes. Press out the moisture.
Heat half the oil in a frying pan, and cook the garlic gently without colouring it. Add the courgettes and fry for about 5 minutes. Take from the heat and allow to cool.
Beat the eggs in a bowl, and stir in the courgette mixture, the Parmesan, the torn basil leaves, and salt and pepper to taste.
Heat the rest of the oil in a large frying pan and, when hot, pour in the egg mixture. Lower the heat and cook slowly, stirring as the egg begins to set. When the mixture is firm, except for the top, finish by placing it under a preheated hot grill until it is slightly browned.
Place a plate over the top and carefully turn the frittata out onto the plate. Serve warm, cut into wedges.
Courgette Fritters (from The Garden to Kitchen Expert by Judith Wills & Dr D.G. Hessayon)
4 courgettes (approx. 800g / 1 3/4lb)
1 small onion
2 tbsp fresh chopped parsley
2 tbsp fresh chopped chives
2 tsp paprika
1 tsp ground cumin
Salt and black pepper
100g (3 ½ oz) grated Parmesan
200g (7oz) plain flour
100ml (3 ½ fl oz) vegetable oil
Juice of 1 lemon
Grate courgettes and press in a clean tea-towel to remove moisture. Mix with finely chopped onion, parsley, chives, beaten eggs, paprika, cumin and seasoning.
Stir in cheese and flour, then leave mixture to stand for 30 minutes.
Heat oil in a large frying pan, then drop in large spoonfuls of the mixture and fry over medium heat, turning halfway, until golden on both sides: approx.: 5 minutes. Remove with a slotted spoon and drain on kitchen paper. Serve sprinkled with lemon juice.
Courgette Cake (from The Garden to Kitchen Expert by Judith Wills & Dr D.G. Hessayon)
Use peeled courgettes or marrow for this recipe – the vegetable makes the cake really moist.
100g (3 ½ oz) sultanas
100ml (3 ½ fl oz) apple juice
225g (8oz) courgettes
225g (8oz) butter
225g (8oz) caster sugar
1 dessert apple
1 tsp salt
½ tsp ground cinnamon
225g (8oz) self-raising flour
Makes 8 slices
Soak sultanas in apple juice for approx. 15 minutes. Grate courgettes, then press them in a clean tea-towel to remove moisture.
Cream together softened butter and sugar in a mixing bowl, then gradually beat in eggs. Stir in drained sultanas and courgettes. Peel and grate apple and add to mixture.
Stir salt and cinnamon into flour and fold into the mixture. Spoon into a greased 1 kg (2 ¼lb) loaf tin lined with lightly greased baking parchment and level off the top. Bake at 180®C / Gas mark 4 for 50 minutes, or until golden and a skewer inserted in the centre comes out clean.
Leave to cool in the tin for 15 minutes, then remove and peel off parchment, and finish cooling on a wire rack. Store in an airtight tin – it will keep for a week.
Deep-fried Courgette Flowers (from The Garden to Kitchen Expert by Judith Wills & Dr D.G. Hessayon)
Female flowers have a small fruit behind them – male ones do not. Don’t waste the large male flowers, they make an excellent crispy snack or canapé. If you use self-raising flour, you will get a slightly lighter batter, but any flour will do.
8 courgette flowers
125g (4oz) flour
Salt and black pepper
25g (1 oz) grated Parmesan
Combine flour and seasoning in a bowl. Gradually mix in up to 200ml (7 fl oz) cold water (you may need a little less) until you have a smooth batter. Stir in cheese.
Put enough oil in a large saucepan to come no more than halfway up the sides and heat to 180®C / Gas mark 4, or until a cube of bread dropped in turns golden in 30 seconds.
Dip each courgette flower in the batter, then drop in the oil. Fry for 2 minutes, or until golden. Drain on kitchen paper, sprinkle with salt and serve immediately.