Tag Archive | courgette and broccoli pie recipe

What Do You Do With Hundreds Of Courgettes?

I always look forward to the first courgette of the year as it means summer really is here.  I get excited watching it grow, waiting for the day I can pick it:

SAM_2741 SAM_2742

When I do pick it, I nearly always use it in a lovely courgette, onion and cheese omelette and we always comment on how lovely it is to have the courgettes at last, as it seems such a long time since we last picked them the year before.


The first couple of weeks are like a ‘courgette honeymoon’, as it’s so lovely to use them in our summer meals.

Every day I check for more courgettes on my plants and the plants keep producing them.  They just keep coming…


…and coming…


…and coming…


…and coming!

In fact by mid-summer they seem to be laughing at me and ‘popping out’ overnight from where they have been hiding and every basket of goodies havested at the allotment has a least a couple of courgettes in:

SAM_7119 SAM_7097 SAM_3398 SAM_3968 SAM_2763


So what on earth can you do with all the courgettes that you pick?


I have read quite a few articles in books and magazines on this subject, but half the recipes I’ve read are not really realistic for everyday meals, or are really time consuming recipes (and I haven’t got too much time to cook the courgettes as I’m too busy picking them).

So I thought I would talk about what I do with the millions of courgettes that I grow:-


I use courgettes in everyday meals like pasta bolognaise, curries and chilli’s…

Pasta Bolognaise

Pasta Bolognaise


I also use them in pies like my Chicken, Courgette and Broccoli Pie.  You can find the recipe here.

Chicken, Courgette and Broccoli Pie

Chicken, Courgette and Broccoli Pie


Courgette Frittata’s are nice too.  The recipe is here.

Courgette Frittata

Courgette Frittata


I also add them in the Pasta / Pizza Sauce recipe I make.  After it is cooked I whizz the sauce up with my stick blender and no one ever knows and then I use my sauce as normal.  You can find my pasta / pizza sauce recipe here.



Courgette chutney is one of my favourite chutneys.  I use this recipe, but replace the scallopini’s (patty pans) with courgettes.  It keeps for ages and is lovely served with cold meats and on sandwiches.

Courgette Chutney

Courgette Chutney


I also use courgettes to make savoury scones.  Cheese and courgette scones are absolutely delicious and can be frozen ready to pop into lunch boxes in the morning, before work and school.  The recipe for cheese and courgette scones is here.

Cheese and Courgette Scones

Cheese and Courgette Scones


One of the favourite things I make with courgettes is a Chocolate Courgette Tray Bake Cake.  No one ever knows the cake has courgettes in and this way the kids get a few extra vitamins, without realising it.  The recipe is here.

Chocolate Courgette Tray Bake Cake

Chocolate Courgette Tray Bake Cake


One other thing I do with my courgettes is to freeze them.  I have a bag of sliced courgettes and diced courgettes which I open freeze on trays before bagging up, so they don’t stick together.  I never blanch my courgettes first and they always seem to be ok for use over the winter.

I also bag up grated courgettes in the exact quantities ready to make the courgette cheese scones.  This way I can just take a bag out of the freezer the night before, to defrost ready to make the scones.

Courgettes sliced and diced ready for freezing

Courgettes sliced and diced ready for freezing


Finally, I use the courgettes in different soups.  A particularly nice soup is a Courgette, Potato and Cheese soup.  The recipe is below:


Courgette, Potato And Cheese Soup


500g potatoes, peeled and chopped into small pieces

1 pint of vegetable stock

1 kg of courgettes, washed and chopped into small pieces

1 bunch of spring onions, washed and sliced small

100g grated cheese

Salt and pepper

Ground nutmeg to serve.


Put the potatoes into a large pan, cover with the vegetable stock and bring it to the boil.  Simmer for 10 minutes.

Add the courgettes and simmer for a further 15 minutes, stirring occasionally.

SAM_7104 SAM_7105

Put a few spring onions aside to garnish the soup when you serve it.  Put the remaining spring onions in the pan and simmer for a further 5 minutes.

SAM_7103 SAM_7106

Add the cheese, stirring it until it has melted.


Take the pan off the heat and use a stick blender or liquidiser to smooth the soup.

SAM_7108 SAM_7110

Return the pan to the heat and bring back to the boil, adding salt and pepper as required.

Serve the soup with a sprinkling of ground nutmeg and garnish with the remaining spring onions.



I hope you enjoyed my blog today.  If you do anything different with your courgettes, it would be lovely to hear from you, so please leave a comment at the bottom of this post.

I’ll be back on Friday at 4pm.

Have a good week.

Lavender Fairy Cakes and ‘Late’ Strawberries

Even after all these years of gardening, I still get a buzz when I see something new has grown.  This morning I noticed by first runner bean of the year.

Later I saw the first ‘late’strawberries that I planted just a few months ago.  This was a joy as my normal summer strawberries have just finished fruiting.

Malwina Strawberries

Recently I also purchased and planted some ‘early’ strawberries called ‘Marshmarvel’ in the hope of extending my strawberry season.

I had a good harvest today, but it did take quite some time to pick, especially all the peas.

My harvest 26-07-12

When I got home I put some raspberries on top of my cereal and they were delicious.  Fresh raspberries on cereal is much nicer than the dried version you buy in your cereal packets.

Cornflakes and homegrown raspberries

I think it is really important to make use of everything that our garden gives to us.  Therefore as the lavender is beautiful in my garden at the moment, I decided to make some Lavender Cakes:

Lavender cakes

Lavender flowers are perfectly edible provided that you are 100% sure that they haven’t been sprayed with harmful chemicals.  It’s best to pick them after a few day days and in the late morning after all the morning dew has evapourated. I always give them a quick wash under a cold tap.  Here is the recipe:

2 tablespoons of lavender flowers

125g Self raising flour

125g Caster sugar

1 teaspoon baking powder

125g margarine or softened butter

2 eggs

A drop of milk

  1. Put the lavender flowers, flour and sugar in a blender and grind the flowers for a little bit.  Seive it all into another bowl discarding the left over bits of lavender.
  2. Add baking powder, eggs and margarine and beat until combined.
  3. Add a drop of milk until the right consistancy is reached (i.e. drops off the spoon easily)
  4. Half fill cake cakes with the mixture and then bake for approximately 15 minutes at gas mark 5 / 375F / 190C
  5. When the cakes have cooled, decorate with white icing and a bit of lavender.

The cakes taste really nice as they don’t have an overpowering lavender taste, just a hit of it and they are a bit of a novelty if you have friends round for afternoon tea.  However, I choose to take the lavender off the top of the cake before I eat it, as I find this tastes too strong for me.  You may think differently, let me know if you do.

Chicken, courgette and broccoli pie

Tonight I made a chicken, courgette and broccoli pie for dinner:

I took the pastry from the freezer this morning (as I made double the amount when I last made some), so I only needed to defrost it and roll it out.

I also took the cooked chicken out of the freezer to defrost.  Cold cooked chicken is fine to reheat provided it has been stored correctly and is piping hot when you eat it from cooked.

I fried the courgette that I picked this morning in a little olive oil and cooked the frozen spring broccoli.

  I mixed the courgette, chicken and broccoli with a white sauce and then put the pastry on top and glazed with an egg.

 I cooked the pie for approximately 20 minutes, until piping hot, on gas mark 6 / 400 F / 204 C

Tonights dinner

I served the pie with the potatoes, carrots and swede that I dug up this morning and used the left over curly kale that I picked from my allotment three days ago (once picked, curly kale keeps really well in your fridge).

Another very cheap meal.

All in all a very productive day.

Thanks for reading my post.