Homegrown!
The idea of having an allotment or a vegetable patch at home, is one that many people dream of, but the harsh reality is that it takes time and effort… and much more time and effort than that! I’ve had an allotment for several years now, and each year my plans are to make it better than the last, but something always ‘crops’ up! This year with the very hot weather in the UK, it has been too hot to be on the allotment, as although keeping hydrated is easy (and so important), there are no toilet facilities on site! However, my plot does has several courgette plants and they do tend to produce without too much effort!
There are all sorts of recipes for using up courgettes, from ratatouille, using them for dolma, making courgetti or even grating and adding to a cake! This recipe however, is simple. It is easy. It is tasty. You will find yourself easily eating a kilo of courgettes in one sitting! Seriously!
So, if your allotment, garden, or a generous neighbour has left you with a glut of courgettes, don’t worry! This quick and easy recipe is so tasty, it’ll have you using them up and coming back for more.
The Courgette Recipe
This is a very simple recipe and you will likely wonder why you have not discovered this before! You need Courgettes, salt, a bit of oil spray, garlic granules and black pepper.
A very simple but extremely tasty way to use up courgettes.
- several large courgettes (zucchini)
- 2-3 teaspoons salt
- spray oil (olive is preferable)
- 1/2-1 teaspoon garlic granules
- 1/8/1/4 teaspoon ground black pepper
Slice the courgettes thinly (3 or 4 slices together should make about a cm) and spread out on a tray or large plate. Overlapping is fine.
Sprinkle the salt all over the courgettes and leave for at least 30 minutes (ideally covered with an upturned tray – for hygiene purposes).
Preheat the oven to moderately hot (gas mark 6).
Carefully move to the sink and tip all the liquid off – then using a paper towel, blot the courgettes dry.
Spray a large non stick baking tray with a bit of oil, then (making sure the courgette slices are dry), place in a single layer (a few overlaps are fine). Repeat with another tray if necessary.
Spritz the courgettes with a bit of oil, then sprinkle the garlic and black pepper over them. Bake for 15 minutes, then check and carefully turn over.
Set a timer and check them regularly – they should be brown and crisping, but can quickly become overdone. The time will depend on how much liquid you remove, the thickness of the slices and how good your oven is.
Remove from the oven and enjoy!
What do I need?
Have a look on Amazon here for items such as chopping boards, kitchen knives, baking trays and other items which you might need. Using these links helps with our website hosting fees – we may receive a small commission if you make a purchase. Thank you!
Serving
Serve your courgettes as a side dish, or add them to some fresh crusty bread, use them in your buddha bowls or just eat them as a snack on their own!
Storing
The cooked courgettes will store for a couple of days in the fridge, but are best cooked and eaten fresh and hot. They are still very tasty cold. These can be frozen but the texture will change on defrosting – they also need to be separated when freezing to prevent a large mush!
Sharing
If you are thinking of sharing these – make more than you think you need! One of my largest courgettes (1.7kg) only fed 2 people as a side (I did say they were tasty)!
As always, I love hearing about any recipes of mine you try, any ideas you adapt or suggestions you have for future recipes. Please share and tag me @LifeDietHealth or using #LifeDietHealth on Instagram, Pinterest, Facebook or X.
Leave me a comment below… I love to chat!
I hope to speak with you soon
Laurena x
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