Courgettes

Basic Cooking Instructions
May be sliced, diced or left whole. Boil for 4-15 minutes, then serve or mash with butter. May also be stir-fried for about 5 minutes.

Freezing Instructions
Slice and blanch in boiling water for one minute. Pack slices in bags interleaved with greaseproof paper to prevent them from sticking together.

Recipes
Stuffed Courgettes
2 plump courgettes, halved lengthways ..................100g packet of cream cheese
1 clove garlic, crushed .................................................1 tablespoon chopped herbs (to taste)
Place the courgettes in a pan of boiling water and cook for 3-5 minutes. Drain. Scoop out seeds. Preheat grill to high. Mash the cream cheese with the garlic and herbs and stuff courgettes with the mixture. Grill until cheese is beginning to go brown. Serves 2.

Courgettes and Pesto Tart
250g shortcrust pastry ...........................................2 courgettes, sliced
250g new potatoes, cooked and sliced ..................4 tomatoes, sliced
150g mozzarella, grated ..........................................2 tablespoons red pesto
3 eggs .........................................................................200ml crème fraiche
150ml milk seasoning
Preheat oven to 200C/Gas Mark 6. Line 20cm diameter dish or tin with pastry and bake blind for 20 minutes. Fry courgette slices with minimal oil until lightly browned. Spread base of tart with pesto and then layer courgettes, potatoes, tomatoes and cheese to fill. Scald milk. Add crème fraiche and eggs and whisk together. Pour over tart and season. Bake for 30-40 minutes until golden and firm. May be served warm or cold. Serves 4.

Baked Courgettes in Cheese and Sage Sauce
2 courgettes, sliced ...................................................25g butter
25g flour .....................................................................300ml milk
75g mature cheese, grated ......................................2 tsp chopped sage
seasoning
Cook the courgette slices in boiling water for 2 minutes. To make sauce, melt butter and stir in flour. Add milk gradually and then bring to boil, stirring continuously. Add cheese, sage and seasoning. Place courgettes in oven-proof dish and pour sauce over, sprinkling a little cheese on top to garnish. Bake for 20 minutes at 180C/Gas Mark 5 until golden. Serves 4 as an accompanying vegetable.