Cram Full with Courgettes

We’re getting to that time of the summer when every trip to the plot is filled with trepidation: how many courgettes will there be to pick today?!  The courgette glut is a mixed blessing – it is so lovely to have those hard-earned rewards, but there is only so many courgettes one can eat.  And when your neighbours start pretending to be out when you call with your excess harvest, you know you need to do something….

We all know that picking courgettes young and small helps avoid the glut, but that still leaves plenty to deal with.  You can do worse than taking your excess to a local food bank or community fridge.  And if you’re not courgetted out yet, here are a few recipes to help you deal with what you do gather.

‘Sort of’ Summer Ratatouille

• Courgettes
• Onions or Shallots
• Any seasonal produce (Runner beans, Broad beans, Peas, Potatoes)
• Tin of chickpeas
• Tomato puree
• Seasoning; smoked paprika; fresh herbs (I used mint and sage)

Method

1. Fry off thinly sliced onions or shallots in olive oil with smoked paprika (and extra chilli flakes if you want it hot)
2. Add thinly sliced veggies and fry until well coated with oil and spices – around 10 minutes
3. Add enough water to nearly cover the veggies; add chickpeas; add a large dollop of tomato puree; add fresh herbs
4. Cook until the veggies are just done
5. Season to taste and serve with fluffy cous cous or fancy bread

Consult the archive for 2 more courgette recipes: Ross’s Easy Peasy Pesto, and for desert Courgette & Choc Chip Muffins