|the humble Courgette, member of the Cucurbita pepo species|
once the anonmous plastic bag of courgettes has been dropped off at your doorstep, you know summer is at its full tilt. for thoses of you who've grown courgettes, you'll already know its easy to end up with a few dozen to spare. no need to fret or feel like you should be baking zuchinni bread day and night. an simpler, tastier and handier option is courgette bruschetta. fry a couple cloves of garlic, maybe an onion, add all the sliced courgettes you want and saute in olive oil till soft, stir in some chilli flakes and pile high on toast. its really really tasty and whats even better is, you only need 4 ingredients. great for a crowd. some chopped mint pairs great with chilli too, feel free to experiement with herbs. im making this all the time right now.
|Courgette Bruschetta on toasted rye bread|
courgettes dont really get a lot of jazz in the kitchen, but this recipe lets them take center stage. i like to think this is my famous delicious recipe, but the truth is its adapted from the river cottage cookbook. along with four other recipes for dealing with a glut of courgettes, ive adapted a portion of my life from the book, as well. so worth the read.
3 garlic cloves finely chopped
1 red onion, chopped small
6 medium courgettes, sliced thinly
salt and pepper
optional: finely chopped herbs: mint, parsley, oregano, thyme....
- add chopped onion and garlic to a hot saute pan with a good glug of olive oil.
- fry for a few minutes till translucent, add chilli flakes, stir.
- throw in courgettes and a dash of salt and pepper, stir for around 10 minutes on a medium heat. its best to not let the courgettes brown, just to get soft and almost sticky in the juices they release, concentrating the flavours.
- when just right, add any herbs you'd like or leave as is, pile up on freshly toasted country bread.