Monday, February 22, 2010

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,


Paola said...

Yum, those recipes sound well worth trying. Just on your previous post re the 28spotted do you deal with them? Mine are running amok and I need to do something soon (I've just been squishing them but they seem to multiply faster than I can squish).

Vickie said...

ohh yummy I am so green with envy at your vegies..oh my them recipes sound yumm and them pics make we want to pull up a chair and share a cuppa with you,cheers Vickie

Blore said...

I love the dish you used to serve up the soup.