Slice courgettes with a mandolin, because it keeps a constant thickness immerse the courgettes in the rice wine vinegar for about 3 minutes. (if the vinegar is to tart add a pinch of sweeter )More details needed....
Thanks, I will try it and report back.Slice courgettes with a mandolin, because it keeps a constant thickness immerse the courgettes in the rice wine vinegar for about 3 minutes. (if the vinegar is to tart add a pinch of sweeter )
Goes equally well with a cold dish i.e salad or a hot dish roast chicken and gravy.
I am going to cook this at some point. Sounds lovelyI’ve taken to making this lemon courgette cake. Delicious:
Using a 2lb loaf tin I get10 slices which works out at 2.5 grams of carb per portion
Preheat oven to 170C (150 fan) / 350F/ gas mark 5 Line and grease large loaf tin
Ingredients
● 250g erythritol
● 90ml olive oil
● 2eggs
● 75ml unsweetened almond milk
● Juice and zest of 2 lemons
● 225g courgettes, grated
● 215g ground almonds
● 45g chia seeds
● 1 tsp vanilla extract
● 2 tsp baking powder
● half teaspoon salt
Method
1. Combine ground almonds, baking powder and salt and set aside.
2. Whisk erythritol and olive oil in a large bowl.
3. Add eggs and almond milk to bowl and whisk again.
4. Stir in the lemon juice and vanilla extract followed by the almonds, baking
powder and salt.
5. Fold in courgettes and lemon zest.
6. Add chia seeds and stir.
7. Bake for around 55 minutes.
I would be inclined to put paprika on top as wellLike everyone else who grows courgettes I have had too many and I eat them in as many ways as possible including courgetti of course. My favourite method at the moment is also very simple so I thought I would share it. Apologies if everyone else cooks them this way already.
Cut courgette into disks about 1cm thick (works well with courgettes that have grown too large).
Place on an oiled baking tray (I slide them about on the tray and them turn them over to oil both sides).
Bake in preheated oven at 190deg for 25 mins.
Turn them over (ideally they will be browned on the underside) and sprinkle with cheese (Parmesan, mozzarella, whatever).
Bake for a further 15 mins.
Eat.
More details needed....
I hollow out the middle and add minced meat with various seasonings and bake it. I add cheese at the end a bake until melted.
As this thread has been revived it reminds me I was going to try this and report back.Slice courgettes with a mandolin, because it keeps a constant thickness immerse the courgettes in the rice wine vinegar for about 3 minutes. (if the vinegar is to tart add a pinch of sweeter )
Goes equally well with a cold dish i.e salad or a hot dish roast chicken and gravy.
As a slightly higher carb veg and for kids who just won’t eat them cooked with tinned tomatoes and onions. Be cautious with the onion and tomatoes tho not too much.Like everyone else who grows courgettes I have had too many and I eat them in as many ways as possible including courgetti of course. My favourite method at the moment is also very simple so I thought I would share it. Apologies if everyone else cooks them this way already.
Cut courgette into disks about 1cm thick (works well with courgettes that have grown too large).
Place on an oiled baking tray (I slide them about on the tray and them turn them over to oil both sides).
Bake in preheated oven at 190deg for 25 mins.
Turn them over (ideally they will be browned on the underside) and sprinkle with cheese (Parmesan, mozzarella, whatever).
Bake for a further 15 mins.
Eat.
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