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#1 Thu 06 Aug 09 2:37am

frizz1974

Forum super champ
Occupation Mother of 2 working more than full time
From Wallerawang, Oz
Member since Wed 29 Jun 05

Zucchini / Courgette Recipes

I thought we needed a a thread just for zucchini /courgette recipes as a lot of us have gardens now & experience the glut most years so even if they are posted elsewhere or on foodwise please post them again or a link to foodwise or your blog.

Last edited by frizz1974 (Thu 06 Aug 09 9:41am)

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#2 Thu 06 Aug 09 2:38am

frizz1974

Forum super champ
Occupation Mother of 2 working more than full time
From Wallerawang, Oz
Member since Wed 29 Jun 05

Re: Zucchini / Courgette Recipes

Greek Zucchini Pie

2 1/2 lbs zucchini
olive oil
1 large onion, finely chopped
2 cloves of garlic, minced
1/2 cup chopped fresh mint
1/2 cup crumbled feta
3 eggs, beaten
salt and freshly ground pepper
12 sheets filo pastry

Grate the zucchini using a mandoline or a hand grater. Place in a large colander, salt generously, and let sit for 1 hour. Squeeze out any remaining moisture and place in a bowl.

Heat some olive oil over medium heat in a heavy pan and add the onion. Cook until tender, about five minutes, then add the garlic. Cook until fragrant, about one minute. Transfer to the bowl with the zucchini. Stir in the herbs, feta, eggs and pepper.

Preheat the oven to 350 degrees F. Oil a pie dish. Line the pie dish with a layer of filo, lightly brush with olive oil, turn the dish and layer another piece of filo. Continue until seven pieces of filo are layered and the edges of the filo drape evenly over the pan. Fill with the zucchini mixture. Layer remaining five pieces on top of mixture, brushing each with olive oil. Fold the draped edges in over the filling and stuff the edges into the sides of the pan.

Bake 50 to 60 minutes, until the pastry is golden brown. Remove from heat, and cool for 20 minutes. Slice and serve.

Last edited by frizz1974 (Thu 06 Aug 09 2:40am)

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#3 Thu 06 Aug 09 5:47am

SonomaEddie

Forum super champ
Occupation Chief cook and bottle washer
From Northern California
Member since Sat 10 Feb 07

Re: Zucchini / Courgette Recipes

That sounds really good, Frizz.

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#4 Thu 06 Aug 09 10:33am

frizz1974

Forum super champ
Occupation Mother of 2 working more than full time
From Wallerawang, Oz
Member since Wed 29 Jun 05

Re: Zucchini / Courgette Recipes

This one is supposed to taste like apple pie.

Zucchini Cobbler

8 cups chopped, seeded & peeled zucchini’
2/3 cup lemon juice

For filling:

Boil zucchini & lemon juice in large saucepan over medium low heat for 20 mts or until tender.

1 cup sugar
1 tspn nutmeg
1 tspn cinnamon

Add sugar, nutmeg & cinnamon & simmer 1 minute longer – remove from heat.

4 cups flour
2 cups sugar
1 ½ cups cold butter

For crust:
Combine flour & sugar, cut into butter until it resembles course crumbs. Stir ½ cup crust mixture into zucchini mixture. Press 1½ of the remaining crust into a greased baking pan. Spread zucchini over top of crust & crumble rest of the crust on top.
Bake 35-40mts.

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#5 Thu 06 Aug 09 10:37am

oliviascotland

Forum champ
From Scotland
Member since Wed 06 Apr 05

Re: Zucchini / Courgette Recipes

Courgette & Mint Soup

2 onions, finely chopped
2lbs courgettes, diced
2 handfuls mint
2oz butter
2 pints chicken stock
Salt & Pepper

Melt the butter in a large pan, then add the onions and sweat gently until soft but not coloured.  Add the courgettes, and cook for a further 2 - 3 minutes.  Add the stock, cover, bring to the boil and then simmer for 5 - 10 minutes until the courgettes are cooked.  Add half the mint and leave to cool.  Then, when cold, add the rest of the mint and blitz until smooth.  Serve hot or cold.

Another way to use courgettes is to use a pureed courgette in place of breadcrumbs in meatballs and burgers - makes for a very moist and tender result.

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#6 Thu 06 Aug 09 10:43am

frizz1974

Forum super champ
Occupation Mother of 2 working more than full time
From Wallerawang, Oz
Member since Wed 29 Jun 05

Re: Zucchini / Courgette Recipes

Zucchini Parmesan Soup - Neil Perry

1 kg Green Zucchini cut lengthways in quarters then 1cm slices
60 ml Extra Virgin Olive Oil
15 g Garlic Cloves chopped
750 ml chicken stock
60 ml Single Cream
Italian Basil leaves chopped
continental parsley chopped
50 g Reggiano Parmigiano cheese grated
Sea Salt & freshly ground black pepper


Heat the oil in a heavy-based pan.
Cook the garlic, basil, salt and zucchini slowly for approximately 10 minutes, until the zucchinis are lightly browned and very soft.
Add some pepper and stock and simmer for 8 minutes, uncovered.
Remove from the heat.
Put ¾ of the soup into a food processor and process until smooth.
Return to the pan and stir in the cream, parsley and Parmesan.
Place in a bowl and sprinkle with cheese and some pepper.
Serve with crusty bread and a green salad.


Frizz - this freezes really well (before adding cheese & cream)

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#7 Thu 06 Aug 09 2:29pm

SonomaEddie

Forum super champ
Occupation Chief cook and bottle washer
From Northern California
Member since Sat 10 Feb 07

Re: Zucchini / Courgette Recipes

This is what I made last night.  Didn't really use certain measurements and threw some extra things in.  But I'll give an apporoximation

Zucchini and Corn Stew

1/3 cup olive oil
1 large sweet red onion chopped
3 cloves garlic chopped
2 jalepeno minced (optional)
Two sweet peppers chopped
1 1/2 pounds zucchini (can use a mixture of zucchini and yellow summer squash.  I did this and it turned out fine.)
kernels cut from corn from 4 ears.
1 1/2 pounds roma tomatoes
1 pound good quality pepper jack cheese grated
salt and pepper

In a large skilltet, heat olive oil and add onion, garlic, jalepeno and peppers.  Sautee until soft.  Add zucchini, corn, tomatoes, salt and pepper and simmer until vegetables are tender and tomatoes have broken down.  Turn down heat to low and add grated cheese.  stir until melted and remove from heat. 

Hope you'll try it. yummy
Eddie

Last edited by SonomaEddie (Thu 06 Aug 09 2:30pm)

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#8 Thu 06 Aug 09 2:34pm

shammrok

Forum super champ
Occupation Growing things
From Up the garden path...Tasmania
Member since Thu 02 Sep 04
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#9 Mon 24 Aug 09 9:03am

VENUS

Forum champ
From Sydney, Australia
Member since Tue 22 Jun 04

Re: Zucchini / Courgette Recipes

Sweetcorn and zucchini fritters
Ingredients
1 1/2 cups self-raising flour
1 cup milk
2 eggs
2 large corn cobs, kernels removed
1 zucchini, trimmed, grated
olive oil, for shallow-frying
1 cup tzatziki dip, to serve
Method
Sift flour into a bowl. Season with salt and pepper. Using a fork, whisk milk and eggs together in a jug until combined. Pour over flour. Stir until smooth. Add corn and zucchini. Stir until well combined.
Add enough oil to a large, non-stick frying pan to cover base. Heat over medium heat until hot. Using 1/4 cup of mixture per fritter, spoon mixture, 3 fritters at a time, into pan. Cook for 3 to 4 minutes each side or until golden and firm to touch in the centre. Transfer to a wire rack to cool.

Barbecued zucchini with feta & lemon
Ingredients
2 tbs pine nuts
1 piece Lebanese bread, split
80ml (1/3 cup) olive oil
Pinch of sea salt flakes
1 lemon
3 green zucchini, cut lengthways into 4mm-thick slices
3 yellow zucchini, cut lengthways into 4mm-thick slices
1/3 cup fresh mint leaves
75g feta, crumbled
Method
Preheat oven to 200°C. Place the pine nuts on a baking tray. Bake for 5 minutes or until light golden. Transfer to a small bowl.
Place Lebanese bread on the tray. Brush with 2 teaspoons of oil. Sprinkle with sea salt and pepper. Bake for 3-4 minutes each side or until golden. Set aside to cool. Break into large pieces.
Meanwhile, use a zester to remove the rind from the lemon. (Alternatively, use a vegetable peeler to peel rind from lemon. Use a small sharp knife to remove white pith from rind. Cut rind into very thin strips.) Juice the lemon. Whisk together the lemon zest, 1 tablespoon of lemon juice and 2 tablespoons of oil in a small jug. Season with salt and pepper.
Preheat a barbecue grill on high. Place the combined zucchini and remaining oil in a large bowl and combine. Cook the zucchini for 2 minutes each side or until golden and tender.
Combine the zucchini, mint and three-quarters of the dressing in a bowl. Arrange half the zucchini mixture and half the bread on a serving platter. Top with remaining zucchini, bread, pine nuts and feta. Drizzle over the remaining dressing. Serve.

Lemon, zucchini and chicken pasta
Ingredients
375g bowtie (farfalle) pasta
100g butter, chopped
2 zucchini, coarsely grated
2 yellow zucchini, coarsely grated
1 garlic clove, crushed
2 cups shredded cooked chicken
2 green onions, thinly sliced
1 large lemon, rind finely grated, juiced
1/4 cup chopped flat-leaf parsley leaves
grated parmesan cheese, optional, to serve
Method
Cook pasta in a saucepan of boiling salted water, following packet directions, until tender. Drain and set aside.
Meanwhile, heat 30g butter in a large, deep-sided frying pan over medium heat. Add zucchini and garlic and cook, stirring, for 5 minutes or until zucchini is soft. Add chicken and cook, stirring, for 4 minutes or until heated through.
Add pasta, remaining 70g butter, green onions, lemon rind, 1/4 cup lemon juice and parsley to chicken mixture. Cook, stirring, over low heat until heated through. Sprinkle with parmesan, if using. Season with salt and pepper. Serve.

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#10 Mon 24 Aug 09 9:05am

The White Rabbit

Forum super champ
From Sydney, Australia
Member since Tue 22 Jun 04

Re: Zucchini / Courgette Recipes

you're a machine venus

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