Friday, 28 September 2012

Slow-Cooked Courgettes

This can’t be called a full-scale recipe, it’s really just a useful alternative way to cook courgettes. I found it especially handy when my courgette plants suddenly decided to become surprisingly productive towards the end of the season. We’ve been told for years that vegetables should never be overcooked so this method sounds odd, but trust me, it really works. This healthy little dish can be used hot or warm alongside meat or fish (don’t overdo the mint and lemon if you’re serving it with subtly flavoured foods). It also works really well at room temperature as a part of a mezze – I think it’s a good alternative to the more common aubergine salad.

I grew yellow courgettes this year and I think the colour’s very pleasing, but green courgettes will work just fine too. If you’ve let a few courgettes get a bit larger than usual, then you can still use them very successfully in this dish, but it would be best to scrape out and discard the seeds.

The amounts given here will give you around 4 servings but they are just a guide and can be varied as the occasion and mood dictates. If you do end up with loads of courgettes then it’s worth knowing that this dish freezes well.
Slow Cooked Courgettes
1 Kg finely sliced courgettes
Very finely chopped zest and juice of 1 lemon
Handful of fresh mint leaves, chopped

Place the courgettes and lemon zest in a large saucepan and add a splash of water and some seasoning. Place on a low heat, cover and cook very slowly, stirring regularly.

When the courgettes have completely softened and collapsed, which could take anywhere between 45 and 70 minutes, stir in the lemon juice. The courgettes will almost certainly have produced a lot of liquid, so take the lid off the saucepan and increase the heat. Continue cooking and stirring until the mixture has thickened to your liking.

Stir in the mint and add more seasoning if it needs it (this dish can take plenty of seasoning). If the result is a little too sharp, then add a drop of honey. If you’re serving this as a salad, then a little drizzle of lemon-infused olive oil adds a nice finishing touch.

11 comments:

  1. An interesting recipe indeed. I'll see if I can find zucchini at the farmers' market tomorrow: I really want to try. I wish I could grow my own zucchini, but the climate where I live is not warm enough during the summer. I have mint, though :)

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  2. Interesting recipe, Phil! I've managed to cope with the flow of courgettes this year, as only two plants of 5 actually grew, but I hope I remember this next year, if needed!

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  3. Yet another way to use up our courgettes! Think we have had them every day for the last few months and almost a different way each day. We have not got sick of eating them, just fed up with cooking them LOL. Take care Diane

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  4. My mum uses mint with courgettes too but I never thought of adding lemon zest to them. I should try this next time I cook courgettes. I have a few growing in the garden (they struggle to get any bigger though!).

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  5. Loving this recipe, what a great idea and it looks so tasty too.

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  6. I do like this one; courgettes and mint is a lovely idea - would like to try the lemon zest on too, thanks for that- Dill also goes well with courgettes; we make a courgette fritters with dill, eggs and feta cheese in it - just another idea: )

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    1. I've added dill to mixed veg recipes but I've never tried adding it to dishes with just courgettes. I think that sounds a great idea and I'll definitely try that when I've eaten my way through the large number of courgette dishes in the freezer.

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  7. Very interesting recipe! Certainly very different from any other courgette recipe that I've seen. I love the idea of the mint!

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  8. Realmente exquisito y muy bello una tentación al paladar,abrazos y abrazos.

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  9. Gotcha, gotcha, gotcha... almost babaghanouj like, right? I am liking the sound of this very much.

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  10. Love, corguettes and your recipe sounds and looks healthy. Another one for me to try :)

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