This is a first for us – thanks to Rachel Cousins who got in touch with us to ask if she could write a guest post on our blog. We were delighted to welcome another blogger to theclaremontroadkitchen blog. I love courgettes but Molly is unsure and Chris definitely doesn’t like them so I’ll be making this recipe some night as a treat just for me! More recipes from us later in the week but for now, thanks to Rachel for this post. If you’re a blogger and interested in guest posting for us, drop us a line.
Why not try this courgette recipe to-marrow?
Courgette, zucchini, vegetable marrow…whatever you want to call it, seems to be a bit of a forgotten vegetable in my opinion. I would say it’s similar to Marmite in that you either love it or you hate it.
A few facts about courgettes
- They are perhaps the most popular of the summer squashes.
- They technically belong in the fruit family, but are almost always considered vegetables.
- They are at their best between June and September.
- They are very versatile: you can fry, sauté and grill them, but boiling isn’t the best idea as they’ll go mushy and lose their flavour.
- They are very low in calories, contain no saturated fats or cholesterol and can help prevent colon cancers.
If you’re not used to cooking with courgette why not give it a chance and attempt a culinary courgette challenge this week?
I thought I’d help you along by revealing one of my favourite recipes, which is very easy to prepare:
Prep time: 10 mins
Cooking time: 55 mins
- 6 tablespoons unsalted butter, plus extra for the topping
- 450 g yellow onions (equiv. 3 large onions), cut in 1/2 and sliced
- 900 g courgette (equiv. 4 courgettes), sliced ½ cm (4 zucchini)
- 2 tsp. salt
- 1 tsp. freshly ground black pepper
- ¼ tsp. ground nutmeg
- 2 tbsp. plain flour
- 240 ml hot milk
- 150 g fresh bread crumbs
- 100 g grated Gruyère cheese
Make the magic happen
- Pre-heat the oven to 200º C
- Melt the butter in a large (30cm) sauté pan and cook the onions on low heat for 20 mins (don’t let them turn brown).
- Add the courgette and cook (covered) for 10 mins.
- Add the salt, pepper and nutmeg and cook (uncovered) for 5 more mins.
- Stir in the flour, add the hot milk and cook on low heat for a few mins so it resembles a sauce.
- Pour the mixture into a 20-25cm baking dish.
- Mix the bread crumbs and Gruyère together and sprinkle on top of the courgette mixture.
- Cover the top with little lumps of butter and bake for 20 mins until browned.
I cooked this recipe for a dinner party and it went down swimmingly – everyone loved it! I made sure to do a tester a few days beforehand though as to cook something for the first time so near to the dinner party is just asking for trouble (I’m unfortunately speaking from experience here).
After you’ve got this recipe down to a tee why not try other variations such as with potatoes, tomatoes or bacon (which I tried as shown in the photo).