Courgette recipes

Thanks to Sandra Rusby for sending in these recipes – give them a go and let us know how you get on!

COURGETTE SOUP

1.5 kg courgettes, chopped                        1 tbsp torn basil

1 garlic clove peeled                                   2 tbsp crème fraiche

1litre stock                                                     50g  Parmesan, grated

1 tbsp finely chopped mint                         salt and pepper

2 tbsp olive oil

  •  Soften the courgettes in the olive oil for about 15 – 20 mins, adding the garlic halfway through.
  • Add stock and season. Simmer about 6 minutes.
  • Liquidise – if freezing do so at this stage.
  • Before serving, reheat and add herbs, crème fraiche and Parmesan

COURGETTES WITH CRUNCHY CHEESE TOPPING

2 large courgettes, halved lengthways                150g cherry tomatoes

75g marscapone                                                      1 clove garlic crushed

75g double Gloucester cheese grated                 50g bread, crumbed

  •  Preheat oven to 200C Gas 6
  • Cook courgettes in boiling water 5 mins, drain
  • Mix tomatoes, mascarpone and garlic together and place in ovenproof dish.
  • Place courgettes on top and season to taste.
  • Mix cheese and breadcrumbs together and sprinkle over courgettes.
  • Bake 15 mins.

COURGETTE TEA BREAD

1 large egg                                                                 1tsp ground cinnamon

125ml sunflower oil                                                 175g soft dark brown sugar

175g courgettes, grated (medium blade)            75g sultanas

150g wholewheat flour                                           75g walnuts, chopped

½  tsp baking powder

1 tsp bicarbonate of soda

  •  Preheat oven to 180C/gas 4. Grease and line a 2lb loaf tin.
  • Beat egg and sunflower oil together.
  • Sift flour, baking powder, bicarb and spices together and add sugar, sultanas and walnuts.
  • Add oil and egg mixture and mix to a thick batter.
  • Pour into prepared tin.
  • Bake for about 1 hour, or until skewer inserted into centre comes out cleanly.
  • Cool in tin 10 mins then turn out onto cooling rack.