Thursday 18 July 2013

Zucchini Overkill.

I swear blind that you can actually see them GROWING.

We have so many courgettes (zucchini) at the moment that we eat them every day. My favourite way is this.

They are sautéed in olive oil and butter, left to cool, and eaten at mid-day as part of a salad with a vinaigrette.

I usually add some tuna, jamboneau, or slices of goat's cheese, and VOILA; the perfect veg' gardener's lunch.

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  1. That looks so good - looking forward to warmer weather and courgette season once again.

  2. I love zucchini cooked that way. I also love thin slices battered and fried! Mmm...makes me hungry just thinking about it!

  3. The flowers are nice stuffed with goats cheese and quickly fried, leave a little finger size courgette on the flower as well. That way you don't get such a bumper crop... you will get fat though!


  4. I like braising them in the oven in beef stock and then covering them in butter.

    Battered and fried, that sounds nice too...

  5. I slice mine thick, add some beef stock, add tomatoes, onions, and bake, then, toward the end of baking, add some kind of cheese of your choice, bread crumbs, butter and supper.
    I have just one plant and I will be feeding the whole neighborhood here. I have two plants of yellow crookneck and I probably could feed several blocks of neighbors.
    My next issue will be cucumbers, as they are cascading all over. I can feed the whole neighborhood with these also.
    Have a wonderful week.

  6. OOh courgette Provencal for me. Stir fried onions and garlic, courgettes, oregano and tomatoes. Toppped with a little white or cheese sauce YUM!

  7. That looks and sounds very good! I never thought to cook them and then use a vinaigrette. I'll have to give it a try. It would be a perfect meal in this heat we're having. I had to google jamboneau...learn something new everyday!

    During our annual zucchini invasion I bake lots of zucchini/lemon bread.


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