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It's that time of year again...
I have a very good charity-shop book find (apart from it being all-American) which has a recipe that has turned out to be a success. The book might still be in copyright so I will just say it is called Apples to Courgettes (not) and is about how to cope with surpluses - assuming that you have space in your freezer - we haven't because this time of year it is (they are) full of soft fruit.
So ways of using courgettes are welcome (Don't mention a spiraliser - we got fed the result at a friend's - it gives you zero-calorie spaghetti and you are hungry again about an hour later!) We do put them into Chutney in lieu of marrows, but there is only so much of that that you can use. is a nice protein-rich veg accompaniment to a meal.
A

I can’t cope with American recipes, they seem to have an aversion to weighing ingredients. Is is all “30 cups of this”, “5 sticks of that”.

For two -

In a wok (or very deep ‘frying’ pan), in nice olive oil, gently fry thinly sliced cooking chorizo and garlic with a few chilli flakes - more if you like it spicy.

Using the course grater on a box grater, grate 2-3 courgette (depending on size and personal preference).

Once chorizo and garlic lightly cooked, add grated courgette, increase heat an quickly stir fry.

When lightly cooked, serve and eat.

Nice, easy lunch.

As a ‘side’, again for two -

Thinly slice two courgette, fry in olive oil on a low heat. Salt well - the idea is to slowly cook and dehydrate them.

Once well cooked, add finely chopped garlic. Continue cooking without browning the garlic. Add chilli flakes to taste.

Take the zest from a lemon and 6-8 mint leaves. Chop finely, add to the courgette and cook through at the last minute.

Serve, adding freshly toasted flaked almonds to garnish.

Stinsy wrote: ↑Sun Aug 15, 2021 7:19 pm I can’t cope with American recipes, they seem to have an aversion to weighing ingredients. Is is all “30 cups of this”, “5 sticks of that”.

I agree, but at least this one only uses cups at the very end - and (for me) how much cheese you actually use depends on how much other protein is in the meal!
Bugtownboy's recipes look good too... we shall be trying them...
A

Vegetable tagine with chickpeas/lentils & raisins
Serves 4
2 tbsp olive oil
2 onions, chopped
½ tsp each ground cinnamon, coriander and cumin
2 large courgettes, cut into chunks
2 chopped tomato
400g can chickpea, rinsed and drained (or 100g dried red lentils)
4 tbsp raisins (or substitute with dried apricots)
425ml vegetable stock
300g frozen peas
chopped coriander, to serve

Heat the oil in a pan, then fry the onions for 5 mins until soft. Stir in the spices.
Add the courgettes, tomatoes, chickpeas/lentils, raisins and stock, then bring to the boil.
Cover and simmer for 10 mins. Stir in the peas and cook for 5 mins more.
Sprinkle with coriander, to serve.