Ok, not quite 101, but we're definitely at 'glut-moment..'
So what to do with the little beauties..?
Here are my
TOP 5 EASY WAYS with COURGETTES
Raw Ribbon Salad - Use a peeler to take wafer thin strips along the length of the courgette.
Mound up on a pretty plate and using the peeler again, add Parmesan shavings to taste. Dress with olive oil, lemon juice, fresh ground S&P, and few chili flakes/Poppy seeds.
Strips of cucumber in this is also very nice.
Courgette Fries - Cut courgettes into chip (fries) sized batons and dust in seasoned flour (S&P plus extras ofeyour choice; I like to add some Smoked/Sweet Paprika, or Cayenne)
Saute for a few mins on each side till crisp and golden. Serve as you might chips, or as a snack with a little yoghurt & garlic dip.
Using the ratio of 3 zucchini & 50g Feta + 1 beaten egg & 75g Flour as a base, you can make as many of these as you like! Grate the courgette and squeeze out excess moisture. Add the flour, beaten egg, crumbled feta (plus a little grated parmesan if desired) then add any chopped fresh green herbs you like (Coriander, Parsley, Basil, Dill) and S&P. Make into mini patties and fry a few mins each side. A great starter!
An oven-baked, more refined version on the above 'Courgette Fries' .. Preheat oven to C 220/200 fan and line 2 baking sheets with greaseproof paper.
For 2 courgettes;
Beat 2 eggs and add a glug of milk, a crushed clove of garlic, S&P, and 1/2 tsp Smoked or Sweet Paprika.
Make up a plate of seasoned flour and another plate of Panko Breadcrumbs & Parmesan Cheese in equal quantities (approx 50g should of each should do)
Cut the courgettes into chip sized batons and dip in the flour, then egg mix, then panko mix. Bake for 15-20 mins, turning half way through cooking. Serve with fresh garlic mayo for ultimate yum!
This is the new spaghetti, according to all 'the foodies'/dieters out there, and I must admit, it's puritanically good eating. The only thing you really need for this is a Spiralizer, which does make the whole thing stupidly simple.
Depending on how your serving your 'courgetti' you need not even cook it at all, though if I'm serving it as a Spaghetti alternative, say with Ragu, or Pesto I do find that a minute or two light saute, or a run through with the hot 'pasta' sauce makes it soften and yield, and combine much better into the dish overall.
Using it raw, I like it as a alternative to noodles in a 'noodle salad' with other Spiralized veg (carrots, cucumbers) or marinated with salt and lemon and served as a side with any Mediterranean fare. The possibilities are as endless as the courgettes themselves!