Baked in the oven with a rice, cous cous or bulger wheat stuffing that has lots of herbs or spices in.
2. Grilled or barbequed
Cut into thin slices, cook at a high heat and dress with lemon juice and olive oil.
Grate and combine with feta, eggs, flour, herbs and spices and shallow fry in oil. Really good with yoghurt. See the full recipe in the RBGE Growing Your Own Vegetables book.
4. Pasta sauce
Cook to a pulp with tomatoes and herbs to make delicious sauce for your favourite pasta.
Thinly sliced or grated courgettes make a great addition to salads.
Fry until completely soft, mash and mix with soft goat’s cheese and seasoning. Add enough milk to produce a soupy consistency. Serve warm or chilled.
Slice and cook with garlic in olive oil until all the water has evaporated out of the courgettes. Spread on a slice of toast that has been rubbed with garlic and trickled with olive oil.
Add in with other autumn vegetables such as aubergines and peppers to form the basis of a salad or ratatouille.
If you’re feeling adventurous add cooked courgette to any cheesy soufflé recipe.
10. And for the one that turned into a marrow….