CourgetteCourgettes or as they are also known zucchini are a popular summer vegetable that come in a range of sizes and colours. I recommend eating them quite small, no more than 6” long and no smaller than 3” as the flavour has yet to develop in the fruits this small.
Courgettes are low in calories and high in folate (good for women planning a pregnancy), potassium and Vitamins A&C.
They are a great plant to grow with children as the are quick to mature and one plant can yield many fruits, and this can the be the downfall of the courgette! A courgette can turn into a marrow in the blink of an eye and unlike other squashes once picked the fruits do not keep very well, hence many people are always on the hunt for new ways with courgettes. The recipe below is delicious and I enjoy the mix of textures and flavours.
Courgette
Sweet & Sour Courgette
- 4 large courgettes
- 4 tablespoons olive oil
- 2 cloves garlic, peeled and crushed
- 2-3 tbs of red wine vinegar
- 2 salted anchovies, rinsed, boned and patted dry (if vegetarian substitute capers for the anchovy)
- 1 tbs sultanas
- 1 tbs pine kernels
- 1/4 teaspoon granulated sugar
- Sea salt
Top and tail the courgettes, peel them and cut them into sticks.
Heat the oil and garlic together until the garlic is brown, then discard it.
Add the courgette sticks to the oil and fry them for about 10 minutes or until just tender.
Add the vinegar, the anchovies, the sultanas and the pine kernels.
Mix it all together and sprinkle with sugar, cook for a further 2-3 minutes.
Check the seasoning and serve hot.
Tip
As courgettes begin to grow into marrows they are perfect for using in ratatouille which can also be frozen.
Quick ways with courgettes
Fry courgettes in half and half oil and butter until lightly golden. Just before serving give a squeeze of lemon juice and season with salt and pepper.
Slice courgettes very thinly lengthwise, fry quickly over a high heat until they start to pick up colour. Stir in a little pesto and serve.