I love squash and in the winter time I dream about an abundance of this stuff. In the summer my husband and I like to challenge ourselves to full 2-3 course meals that have courgettes in each course! I thought I would share some of these recipes with you. You will notice that my recipes are not terribly detailed in the sense that I don’t often give you explicit measurements.
Grilled Courgette Salad
This is a yummy option for a starter/appetizer or if you bring your lunch to work a great lunch option!
Zucchini/Summer Squash/Courgette - 2 -3
1 Garlic clove
Handful of milk
Salt and pepper
Fresh peas (handful)
Cheese (I like either goats cheese or parmesan)
First take a few zucchini and thinly slice them the long way and grill them on a griddle or on the BBQ (griddle pan is a lot easier!). Once you do this place them on a platter and don't overlap them as this will make them go soggy.
Mince the garlic and very thinly slice the chili and sprinkle over the courgettes/squash. Finely chop the mint and sprinkle over platter. Add some salt and pepper and then drop chunks of goat's cheese around the platter. If you are using parmesan you can likely skip the salt and thickly grate the cheese all over the platter. To finish drizzle a good amount of delicious Extra Virgin Olive Oil
This is a variation of a lasagne without the bechamel sauce, the cheesy breadcrumb topping makes this pretty tastey!
Zucchini/Summer Squash/Courgette - 4 - 5
Jar of tomato sauce (I can my own tomato sauce from my tomato crop but you can buy a jar as well)
No bake lasagne sheets
Bread Crumbs (ideally home made)
The first thing you need to do is thinly slice the squash, then lay it in a single layer on a baking tray and make sure it is covered (top and bottom) with olive oil. Bake for about 15 minutes at 450 degrees F. You want it to be fully cooked but still firm and not mushy.
While this is cook grate a large amount of cheddar and parmasan cheese, you need enough to put some in the bake as well as some on the top, mix both grated cheeses together.
Start creating the bake by placing a small amount of sauce on the bottom of the 9x13 inch dish. Then add a layer of lasagne sheets, on top of the sheets add a layer of the squash. Next lasagne sheets, some sauce, some cheese mixture and then more squash. Continue this process until you have about ½ inch at the top. You want to have the top layer be the squash. Mix at least 1 - 1.5 cups of the cheese mixture with about 1 cup to breadcrumbs and then add this to the top of the squash...this should be a thick layer so if you need more cheese/breadcrumb mixture go ahead and add it.
I bake this at 375 degrees F for about 45 minutes.