With a wet (only at night of course) and warm summer, the produce in the garden has been some of the best we have ever experienced. The word ‘glut’ is often mentioned in our household – usually followed by the word ‘courgettes’!
We are picking three or four courgettes a day and have a dedicated a shelf in the fridge to them. We have therefore had to find courgette recipes to use them up.
Our courgette and lemon bread has been a great success and makes lovely toast for the full English breakfast but this following recipe has proved to be a god-send – Creamy courgette lasagne. It uses up to six courgettes at a time and is delicious. The original version is here, but here’s ours:
- 4 fresh lasagne sheets
- A splash of olive oil for frying
- 1 onion chopped
- 3-4 medium courgettes – grated
- 2 garlic cloves crushed
- Tub ricotta cheese
- Loads of grated cheddar
- jar tomato pasta sauce
- A vegetable stock cube
- Salt and pepper
Fry the onion, garlic and courgette in the oil until soft. Add two-thirds of the ricotta and the same percentage of the cheddar and crumble in the veg stock cube. Add salt and pepper to taste.
Put half the courgette mixture in a dish, cover with the lasagne layers and a layer of tomato sauce. Repeat and then add the remaining ricotta and cheddar, sprinkle with a few mixed herbs. Bake for 20 mins.
It’s not only courgettes we have in abundance; we are also over-run with nasturtiums and so have picked the seeds and now pickled them to create ‘poor man’s capers’. Talk about middle-class, Sunday supplement behaviour. They’ll be building a Waitrose in Nether Stowey next!
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