Tuesday, 28 August 2007

You say zucchini, I say courgette.

Stuart, my permaculture friend, recently posted what sounds an absolutely delicious recipe for courgette/zucchini. I am a fan of this vegetable, especially raw, but never know how to cook them other than in a ratatouille.

However, his post reminded me that I had cut a recipe out of the Guardian Weekend supplement sometime ago. It was written by Rose Elliot though is originally an Elizabeth David recipe. (Phew, copyright issues over.) I haven’t tried it as yet but it does sound good. As Rose Elliot says, it is very buttery.

I’ll reproduce it as originally written.

Serves two to four, depending if you have it as first or main course.

900g courgettes peeled and cut into 5mm rounds. [I think the peeling is optional as in the photograph accompanying the recipe in the original article, the courgettes were au naturel.]
75g butter
450g tomatoes, skinned and chopped
1 garlic clove, crushed
2 tbsp chopped parsley
Soft breadcrumbs, for topping

Put the courgettes into a colander, sprinkle with salt and leave for at least 30 minutes. Drain and blot dry.

Heat 25g of the butter in a pan and fry half the courgettes until ‘soft and transparent looking’. Transfer the courgettes to a gratin dish and repeat with another 25g of the butter and remaining courgettes.

Melt half of the remaining butter and fry the tomatoes with the garlic, parsley and some salt and pepper until most of the liquid has reduced, leaving a ‘thickish puree but not too dry’.

Amalgamate this with the courgettes in the dish and smooth the top with a spoon. Sprinkle with a light layer of breadcrumbs and dot with the last of the butter.

Bake at 220C/425F/gas mark 7 for 25 – 30 minutes. (Vegans use five tablespoons of olive oil instead of butter.)

If anyone tries this before I do, let me know what you think.


Lane said...

Just dropping by from the NR to say hi.
Like the courgette recipe. Courgettes have been the only thing to survive in the veg patch this summer. Trouble is whilst my back was turned, half of them turned into humungous marrows.
Jamie Oliver did a good one with courgettes the other night. It took him about 30 seconds...... wasn't so keen when he stuffed the flowers though!
All the best Lane

liz fenwick said...

Sounds good. We normally just slice them long lay them in foil sprinkle with salt and pepper, drizzle with olive oil, cover and chuck onto the bbq:-)

Jafo said...

I just saw your recipe for the zucchini and if you like, I have a recipe for deep-fried breaded zucchini sticks that you dip in honey-mustard that is incredible. E-mail me at webcanada54@gmail.com, and I'll shoot the recipe to you.