Posted: 10/08/2017 at 22:26
Hi LG. I like baked courgettes stuffed with veggies a bit like this - https://www.bbcgoodfood.com/recipes/2141644/italian-stuffed-courgettes
We like courgette fritters flavoured with curry powder.
You could keep it simple and spiralise or ribbon slice the courgettes then dress with lemon juice and olive oil and maybe some fresh mint or thyme according to preference.
There's a wonderful tagine recipe in one of Prue Lieth's books using aubergines which I really don't like any more so now I substitute chunks of courgette but don't cook them as long -
Tagine of Aubergine, Dates and Almonds - 6
Taken from Leith's Contemporary Cooking, Bloomsbury Publishing 1994
If you don't like aubergines, use courgettes cut lengthways into four strips then cut across into chunks. Treat with salt as directed to remove excess water and firm them up or they'll collapse into a horrible mush.
4 firm aubergines, cut into chunks
5 tbs olive oil
2 large onions, roughly chopped
4 wide strips lemon zest
2 fat cloves garlic, crushed
2 tbs ground turmeric
1 tbs ground cinnamon or a few pieces of whole cinnamon
800g tinned, chopped tomatoes
2 tbs chopped coriander
½ lemon, juice only
1 tin chick peas, drained
200g fresh dates, stoned and cut into 4 lengthways
100g whole blanched almonds, toasted
salt and pepper to taste
Place the aubergine chunks in a colander, sprinkle generously with salt and leave for 30 minutes, tossing occasionally to redistribute the salt. Rinse thoroughly and drain. This helps prevent them absorbing too much oil.
Heat the oil in a casserole and fry the onions and lemon zest over a low heat for about 10 minutes until the onion is transparent. Add the garlic, turmeric and cinnamon, turn up the heat and fry till the onions start to brown. Stir in the aubergine chunks and cook till they start to brown.
Reduce heat and add the tomatoes, coriander and lemon juice and simmer for twenty minutes, stirring occasionally to prevent sticking. You can prepare the dish a day ahead to this point if you like.
Add the chick peas, dates and almonds and stir. If the mixture is dry, add a little water. Simmer for 10 to 15 minutes. Check seasoning and serve with couscous or rice.