Courgette/ Zucchini Glut Busters

Like a lot of Australian gardeners, I have a glut of cute courgettes and zephyr zucchini in the garden right now. To date I haven't been able to invent or find a recipe using zucchini that will convince my youngest that zucchini is edible. Even the choc-chip biscuits .She is an enthusiastic carnivore and fruit are ok but vegetables are just a chore to eat. Maybe next year she will understand the joy of a simple side dish of young courgettes drizzled in olive oil and garlic and baked in a moderate oven until tender but I don't think so.



On Saturday I cooked up 6 kilograms of zucchini for now and for the freezer when the summers crops will only be a memory (that is when we are no longer sick of zucchini).

Zucchini and Cheese Soup

1 kg zucchini

3 cloves of garlic

olive oil

100grams goat cheese

2 cups of milk

Slice the zucchini into discs and fry on a medium heat with the garlic and olive oil until they are soft . Around 20 minutes.

Mash the zucchini mixture or blend it. I use a stab blender and it still has some visible zucchini.

Stir in the cheese.Goat cheese is nice but I have used cheddar and it is good too.

Add the milk to achieve the desired consistency.

Top with some basil and pepper and enjoy.

Carrot and Zucchini Bake

3 large zucchini, grated
2 carrots, grated
1 large can of creamed corn
1 cup self-raising flour
¼ cup plain flour
3 eggs
½ cup olive oil
1 cup grated cheddar cheese

Preheat oven to 180°C.

Grease oven proof dishes to suit. (1 large or a few smaller ones)

Drain as much moisture from the grated zucchini as possible then mix in a large bowl with the other ingredients until well combined.

Spoon into the baking dishes and top with a little extra grated cheese. Bake for 45 – 60 minutes depending on the size of the baking dish.
Great with a fresh garden salad. It also hold up well to freezing and reheating

Courgette and Cardamon Loaf

350 grams courgette, grated
100 grams sugar
175 grams butter
100 grams golden syrup
3 eggs
1 teaspoon ground cardamom
2 limes, juice and zest
325 grams self raising flour
80 grams almond meal
3 tablespoons sour cream

Preheat oven to 180° C.

Grease and line a loaf pan.

Cream butter and sugar. Add the golden syrup and eggs and beat to combine. Stir in the remaining ingredients.

Bake until a skewer inserted into the centre comes out clean. Start checking around 65 minutes.

This cake is nice as is but delicious with a frosting made with cream cheese, icing sugar and a squeeze of lime juice.

Now I just have to work on the excess tomatoes, corn and chillies.

Bye for now,

Tracy