Courgettes

Well, it is the middle of the courgette season and we are getting lots. Last year I froze most of them and we used them slowly through the winter in vegetable sauces but I don’t think we are going to have so many left for freezing this year.

This evening we had some peeled into long ‘slices’ in our salad and it was lovely but we have also been eating a lot with cous-cous.

Slice the courgettes up and simmer in a pan with plenty of garlic and butter, you can either cook them slowly and let them sort of stew in the juices or cook then a little faster and turn them golden brown, both ways are nice. When they are done just serve them with a helping of cous-cous.

Very nice.

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3 responses to “Courgettes

  1. Oh yum; I love courgettes fried in butter and garlic too – I could just eat a whole plate of them, right like that!

    Interesting to hear that you successfully froze and ate them in sauces; I remember you writing that you were going to do this and I was very dubious about how they would turn out. Seems it was just fine.
    Maybe I’ll freeze just one this year and see what we make of it 🙂

    • alifelesssimple

      They seemed to work fine, just slice them and blanch them and they go a little mushy but no more than if you cook them down in a sauce

  2. we blanch and freeze them that way too. good for throwing in casseroles chili etc

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