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Post by Deleted on Apr 5, 2009 6:19:46 GMT
Very easy recipe!
ingredients:
2 courgettes
2 soup spoons of olive oil
30g butter
60g flour
20g bread crumbs
20g parmesan
method:
Cut the courgettes into small cubes. Cook them with the olive oil on a low fire for 10 minutes. Put on salt and pepper, maybe also some other spices that appeal to you.
Put the courgettes in an oven dish. Preheat the oven to 200°. Use your hands to mix the butter, flour, crumbs and parmesan until it become a crumble mixture. Sprinkle on top of the courgettes.
Cook for 20 minutes.
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Post by bazfaz on Apr 5, 2009 6:44:29 GMT
Good. We need lots of recipes to use courgettes.
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Post by Don Cuevas on Apr 5, 2009 12:52:33 GMT
Interesting. May try it sometime.
Our courgettes (calabacitas) tend to be very small, so a somewhat more exact quantity would be useful to know.
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Post by tillystar on Apr 5, 2009 13:26:49 GMT
Great! I randomly brought some courgettes this morning as I was making something I am no longer making and don't need them for the new dish. I love them though, tomorrow night we will have this I think.
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Post by bazfaz on Apr 5, 2009 14:01:35 GMT
We have the opposite problem from Don's. The courgettes we get (from Spain at this time of year) are big, much too big for my liking.
Don, I guess we'll just have to use our own judgement.
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Post by Deleted on Apr 5, 2009 14:54:55 GMT
The recipe is for medium sized courgettes. I think that means about 20cm long. They would look like this but there is nothing in the photo to show proportion, sorry.  |
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Post by bixaorellana on Apr 5, 2009 15:31:32 GMT
Here's something I made up that comes out nicely:
Melt enough butter to saute @ 1/2 kilo of zucchini, sliced into @1/4 inch slices (or as you wish). I like to add a little olive oil, both to keep the butter from burning and for flavor, but that's not crucial.
Add five whole cloves to the butter as it melts, and when it's sizzling put in the zucchini. Toss it around well in the butter, salt to your taste, then cover the pot and simmer until the squash is cooked to your liking.
Turn off the heat and add sour cream, ground black pepper, and chopped basil, mixing it through enough to distribute and gently heat the sour cream.
As you turn it into the serving bowl, be sure to pick out all the cloves.
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Post by Deleted on Apr 7, 2009 12:14:09 GMT
Both basil and oregano are good companions to this recipe(Fulgenzio's) and the other is a squeeze of fresh lemon juice.
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Post by tillystar on Apr 8, 2009 18:14:28 GMT
We had the courgette crumble last night with steak. It was delicious - I added a couple of chopped tomatoes with the courgettes as they were hanging around and it was a good addition I think. Definately a nice and quick one to make again - thank you!
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Post by bazfaz on Apr 8, 2009 21:21:14 GMT
We also had the courgette crumble tonight with Writeon/Spindrift here. And yes, it was delicious. I added garlic and chilli.
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Post by Deleted on Apr 9, 2009 4:44:13 GMT
I think there are all sorts of variations that can be done of this -- including completely replacing the courgettes with something else, not that I have anything against courgettes.
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voy
member
Offline
The Lobstah Lady
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Post by voy on Apr 9, 2009 18:23:32 GMT
zucchini fritters are great. - esp. the ones that are really too big and so are a little bit tough ( Baz)- grate one - on the coarsest set of holes on the grater. add to thickish/no sugar added/ pancake batter - along with a bit of parmesan.
fry in Tbsp. size fritters. yummmy! and dead easy
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Post by Deleted on May 6, 2009 19:25:44 GMT
Tonight it's my turn to try this dish. I think some crème fraîche is going into it, even though I don't see it on the recipe.
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Post by lagatta on May 6, 2009 20:18:16 GMT
Crème fraîche goes into anything.
The courgettes don't get soggy? They contain a lot of water.
The tiny ones are the best. I'm also thinking of alternative veg. Layers of courgettes and potatoes might be very nice, though the potatoes would have to be at least partially precooked.
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Post by Deleted on May 6, 2009 20:43:11 GMT
Frankly, I was surprised at how good it was. In terms of varying the recipe, I probably used more butter than was reasonable, and I added turmeric as an extra spice. To compensate the moisture in the oven dish, I was very liberal with my breadcrumbs. And I didn't have parmesan, so I used grated emmental. The crème fraîche was put in dollops on the top, and they stayed there rather than sinking into the mix.
I think that what I liked the most was the crunch of the breadcrumbs and grilled emmental, because one of the things that I normally don't like about courgettes is the soggy softness of a totally uninteresting vegetable (to me). Basically, I rarely eat courgettes.
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Post by bjd on May 7, 2009 15:29:49 GMT
I make something similar: tian de courgettes.
Fry a bit of chopped garlic in olive oil, add sliced zucchini (courgettes) , salt & pepper, and while they are cooking, add some rice. I usually add a bit of water because I found the rice doesn't cook enough. Cover and heat for about 15 minutes. It has to be covered so the rice will cook.
Then put in a dish that goes into the oven, add 2 beaten eggs with sour cream (or creme fraiche), pepper, basil leaves and top with grated cheese. I use comté but you can use emmenthal. Grill for about 10 or 15 minutes until brown.
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Post by gringalais on May 7, 2009 17:07:30 GMT
kerouac - I don't eat them much either, generally when I am at someone's house and they are served to me. However, this does sound good to me. I'm going to give it a try tonight.
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