This year we have had a bumper crop of courgettes (zucchinis). I bought 4 plants as my seeds didn’t look like they were coming up, and then of course, much later a few sprang into life and I had 3 more plants. Seven courgette plants for 2 people is way too many, so I have been giving them away and we have been eating loads.
I have left a couple on the plant to grow into marrows and these I chop up, cook and feed to the chickens, they seem to enjoy them. I left one on quite a long time and it was enormous.
When I picked it I could hardly believe how heavy it was, so I thought I would weigh it. It was 9lbs 11 1/2 ounces!!
We have yellow courgettes as well as green ones, and I have found they don’t last as long in the fridge so I have to use them straight away. Small yellow ones are lovely cut up raw in salads. But for the rest of the courgettes I have been making courgette and tomato bake.
In an oven proof dish slice courgettes and alternate with sliced tomato.
Sprinkle with a little olive oil and place into a hot over 200 degrees C for 25 minutes. After 25 minutes take out and sprinkle grated parmesan cheese over the top and return to the oven for a further 5 minutes.
The resulting bake is delicious.
Of course there are courgette fritters to make and a courgette cake (bit like a carrot cake only with courgettes) and many other things to do with courgettes. I don’t mind having a glut of them, I do like to eat seasonally and fresh.
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