We end up with way too many courgettes every year. Courgettes (or zucchinis, whatever you want to call them) are always useful, and with a little effort can taste pretty good.
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| mini courgette |
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| bigger courgette |
They best part is that courgette plants require almost no work after getting them going. I think the hardest part is putting the seeds in some dirt. After that they just cruise through the season producing ridiculous amounts of food.
Between July and August we end up with so many of these things we have to give them away. We leave one or two on the doorstep of lady who lives in the apartment below us. Friends who come for a cup of coffee end up leaving with a big green parting gift.
It’s crazy how fast they grow. Two days too late means two times too big. The problem is that the bigger ones don’t taste as nice. So, it’s in your best interest to keep an eye on them. You can still use them, but the skin is thicker and takes a bit more work to get through.The insides are soft and feathery and only the outer 2 cm are edible. But they're good if you want to stuff them with rise and cheese.
The flowers can also be eaten and are supposed to be good. Battered, deep fried flowers stuffed with cheese and herbs are something we wanted to try but haven’t gotten around to it. This year we’ll give it a try for sure.
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| ready to be filled and baked |
