Compilation posts can seem a bit lazy but trust me, a lot of work has gone into the Courgette Edit. I’ve been growing and cooking courgettes for years, and as anyone who has planted summer squash knows, they are inexhaustible. No matter how many you eat or give away there is a constant supply and new recipes are always welcome.
It can be useful to be reminded of old ones too. There are some here I’d forgotten I’d cooked and I’m strangely drawn to the courgette and blue cheese gratin circa 2015. I have all the ingredients and anyway, who doesn’t like *insert almost any ingredient name here* bathed in a cheesy sauce topped with breadcrumbs? Well, dieters, but we’ll have no truck with such nonsense in Mrs Portly’s Kitchen. It’s all in the name.
These Crispy Cheesy Courgettes are my newest favourite. Based on a recipe brought back from Tuscany by my friend Karon, it’s a dish even my courgette loathing husband thoroughly enjoys. (Cheesy breadcrumbs again, always a surefire winner.)
Kathy Slack’s Griddled Courgette Rolls are beautifully summery and if the weather’s still holding where you are, can be finished on the barbecue.
This Courgette Antipasto, based on recipes from Rachel Roddy and Frank Fariello, is a bit of a faff to make but it’s worth it. It’ll keep in the fridge for a couple of weeks and makes a great addition to a barbecue or to an assembley of cold cuts or cheeses.
If you’ve got a courgette that escaped your notice and ballooned into something marrow-like (we’ve all been there, some of us rather often, *sigh*) or just fancy a bit of spice in your life, try these Courgette Bhajis. Honestly, they’re delicious. An over-used word in food blogs but valid here, I feel.
Want a vegetarian main course dish for four or more? How about this Courgette Tarte Tatin? Another one I’d completely forgotten about but I suspect it’ll be returning to our table soon.
Possibly the worst and least descriptive name for a recipe I’ve ever concocted, this Courgette Combo is actually a gorgeous mixture of giant couscous, bulgur wheat, olives, capers, sundried tomatoes, herbs and lemons. And, of course, courgettes. Well, obviously.
My Courgette, Pea and Mint Soup can be eaten hot or cold and freezes well. It’s rather nice to be able to fish it out in the depths of winter and be reminded of summer’s bounty.
The Venetian Courgette Salad in this post is a combined attempt on the part of our family to replicate a particularly good cicchetti my sisters-in-law ate in Italy. You’ll also find some links to extra courgette recipes not listed here today. Happy eating!