Wednesday, August 24, 2011

the arrival of a ginormous courgette


It was a day of many thoughts swirling, delicious tea drunk, the arrival of a ginormous courgette (from my sister's garden) and bobbaloos bickering about who would get to draw the tea giveaway winners - yes, they will be announced any day now.

It wasn't a day of great, good or bad news and somehow, days of neither high nor low points are rather calming.


Any suggestions on what to do with this ginourmous courgette (or zucchini as we call it in Sweden and elsewhere I'm sure)? I could do what I did to the brothers Courgette, or simply grill them after having treated them to oil and garlic is always nice. They can be a part of the fantastic creamy vegetable curry, although to bake a courgette cake or cupcakes is always likeable options.

Do you have a favourite courgette recipe? I know I have saved some before, but hey more vegetarian or vegan suggestions are always welcome. Just like with my reading, I sadly lack the mojo to cook nice and new things regularly these days. So yes, green recipe ideas are indeed welcome.


"I know I don't look exactly like you guys, but really I didn't arrive on this big green tube.
I eat green stuff, I don't ride in them."


Fuzzy Tales said...

That's a huge zucchini! Yes, we call them zucchini in Canada.

All I can think is lots of veggie stir fries and zucchini loaf. Zucchini muffins? Zucchini relish?


Julianna said...

Zucchini! Indeed!

OK... My favorite way: slice zucchini into thickish, round slices (like, 1/4 inch... 1mm?) Sprinkle with a little salt and pepper, and then Dredge/coat the slices in a mixture of 1/2 breadcrumbs, 1/2 fresh grated parmesan or pecorino/reggiano cheese (a little dried or fresh basil is a good addition). Heat just enough olive oil to coat the bottom of a frying pan. When the oil is nice and hot, drop in the zucchini slices and brown each side. You want the oil hot enough that they will brown quickly, otherwise they will overcook and be slimy. No one likes a slimy zucchini. Ew. Eat immediately!

The breadcrumbs won't stick super great, so be careful when you handle them. I use tongs and hold them by the edges. I suppose you could dip the slices in an egg white mixture first to help the breadcrumbs stick but I don't find it necessary. Actually, when you slice a zucchini, it starts to "weep" moisture, so whatever you put on it is likely to not want to stick.

Alternately, you can broil the slices for a few minutes under the broiler, but I think they are a little better in the oil. A Perfect little summer appetizer for the Chicken Cacciatore recipe I posted earlier this week. :D

Of course, my mother used to make zucchini pancakes all the time, but I was never a big fan of them. A little like a potato pancake, but decidedly zucchini-ish. And eggy. A little too eggy.

The Elephant's Child said...

We call them both zuchinni and courgette here in Oz. Stuffed zuch? Slice it in half and hollow out its middle and stuff it with whatever you fancy - onions, garlic, mushrooms, tomato, pinenuts and then drizzle with a little olive oil and bake in a slow oven. Non vegans can top with cheese. Otherwise breadcrumbs are good too. Yummo.

Becky said...

Zucchini here in USA too. Zucchini bread is always good, but I think I'd be grilling it.

DahnStarr said...

Pineapple & Zuchinni Bread/Cake

3 Eggs
1 Cup Veg. Oil
2 Cups Sugar
2 Teaspoons Vanilla
2 Cups Grated Zuchinni
8 Oz Can of Crushed/Cube Pineapple
3 Cups Flour
2 Teaspoons Baking Soda
1/2 Teaspoon Baking Powder
1 Teaspoon Salt
1/2 or 1 Teaspoon Cinnamon
1/2 Teaspoon Nutmeg
1/2 Cup Walnuts - if you like them
1/2 Cup Raisins - if you like them

Beat eggs, oil, sugar, vanilla together. Drain off the juice from the can of pineapple and drink it with sparkling soda or something stronger if you want to have real fun baking! Stir in the zucchine and pineapple (fruit only, no juice). Gently stir in the rest of the dry stuff. Now if you like them, add the walnuts and raisins.

Slap batter into an oiled & floured bread loaf pan and sprinkle extra sugar on top.

Bake in a 350 degree oven for about an hour. (My elevation is over 6,000 feet so you may need to adjust your baking time and temp.)

BTW - Your zucchine looks delish!

Shaheen said...

:) Thanks for your kind comments on my blog recnelty - warmly appreciated x

Anyway, back to your huge vegetable - are your sure its not a 'marrow' that what we call courgettes aka zuchinni when they get big. Other than cakes, one of my other fave recipes with courgettes or marrows is South Asian style pakoras. Check out my recipe, who knows it may tempt you.

Heather said...

My uncle used to fry them up like Julianna suggests. Just thinking about it makes me hungry. Truly a childhood taste of summer for me.

Anonymous said...

How fun! Lots of great zucchini ideas here. I am adding two of my favorite zucchini recipes:

Zucchini Bread


Zucchini and eggs

Very easy to make!


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