Courgette glut
August 18, 2010
My Uncle is the most gifted vegetable grower and has an amazing allotment (well three, in fact). Every year his wife tries to keep up with his bumper courgette crops. She dries them, stuffs them, makes soup/minestrone out of them and gives me basketfuls. I am, therefore, always on the look out for good courgette recipes. Here’s one:
Courgettes with Orange, Pine Nuts and Herbs
1 medium red onion, peeled and finely chopped
120ml olive or rapeseed oil
90g fresh breadcrumbs (you can use rye bread etc if you are wheat free)
12 pitted green olives, roughly chopped
2 tbsp pine nuts
2 tbsp currants
2 tbsp chopped parsley
1 tbsp small capers
Juice of l orange
Salt and black pepper to taste
4 courgettes
Fry the onion in the oil until soft, then stir in first the breadcrumbs and then all other ingredients bar the courgettes. Season, and set aside to cool. With a vegetable peeler, peel off alternate strips from the courgettes’ skin (e, so they look stripy) then blanch whole in boiling water for two minutes. Drain, and cool under running cold water. Halve the courgettes lengthways, brush with a little olive oil and season with salt. Heat the oven to 200C. Press the stuffing on top of the courgette half, and bake for 20 minutes, or until cooked.
