Tag Archive | Freezing courgettes

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:

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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:

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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.

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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.

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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.

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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.

Easy Cheesy Courgette Scones and Drying Basil

Courgettes grow so quickly once a plant starts to produce them and we all have problems using so many of them.  It feels like another one grows when you look away for just a few moments.

So how do I use them?

I use them in omelettes, pasta sauces, curries, soups, spaghetti bolognaise, chilli, pizza sauce, etc.

I also slice the courgettes and freeze them on a tray (without blanching), so they don’t stick together and then I put them in a freezer bag.  They can then be used  in the winters months, in all of the above meals.  I just add them still frozen, straight from the freezer.

Another thing I do, is grate the raw courgettes (with the skin on) and freeze in 340 gram bags (without blanching).  This way I can defrost the courgettes whenever I need to and make the following:

Easy Cheesy Courgette Scones:

450g self raising flour

2 level teaspoons of baking powder

340g grated courgettes (grated with the skin on)

112g margarine

Approx 10 tablespoons of milk

112g grated cheddar cheese

Preheat the oven Gas 7 / 220C / 425F

Put the grated courgettes in a clean tea towel or muslin and squeeze out as much juice as possible

In another bowl rub the margarine into the flour and baking powder until it looks like breadcrumbs

Add the grated cheese and courgette and mix, making sure the courgette doesn’t stick together in large lumps.

Add enough milk to make a soft dough that is not too sticky (add more flour if your dough is too sticky).

Roll out the dough 1cm thick and cut into rounds with a pastry cutter

(do not twist your cutter as this will give you funny shaped scones)

Place the scones on a greased baking tray and bake for 10-15 minutes.  They should be a nice golden brown and well risen.

Butter and enjoy

Cheesy Courgette Scones

I made fourteen scones and they only cost me 98p to make, as I grew my own courgettes.

  That’s an incredible 7p per scone!

My daughter loves to take a scone to school everyday as a snack for breaktime, so I make a batch of scones every other weekend.  After they have cooled down, I cut them in half and butter them and then I open freeze them on a tray.  When they are frozen I put them in a freezer bag.  This way I can just pop a frozen scone into her lunch box each morning and it will be defrosted by breaktime, ready to eat.


Yesterday I picked some basil and it’s now drying in my kitchen.

Basil drying in my kitchen


To dry basil, all you need to do is pick it in the morning

( this is when the most oil is in the leaves)

Wash it under the tap and dry it off between two clean tea towels

Hang it up, somewhere light and airy and leave for approximately four weeks

It should crumble easily when fully dried and then put it in a sterilised jar

(to sterilise, place the jar in an oven for 5 minutes, gas mark 4).

It’s as easy as that!


Below are some interesting things about Basil that you may not know:

The first written history of basil appears to date back 4,000 years to when it was grown in Egypt.

The name basil is derived from the medieval Latin form of the Greek word for “King” or “Kingly”.

In Iran, Malaysia and Egypt basil is often considered a love token and is planted on graves.

In Ancient Greece and Rome, basil was associated with poverty, hate and misfortune due to the belief that basil would only prosper where there was abuse.

Also, in Ancient Greece, when planting basil seeds, there was much shouting and cursing which later led to the French coining the phrase ‘semer le basilic’, which means to slander.

In Crete, basil was considered an emblem of the devil and was placed on most window-ledges as a charm against his influence.

Basil was ironically also thought to be a useful tool in determining chastity – it would wither in the hands of the impure.


The above information came from a website called ‘Ourherbgarden.com’.  Here’s the link:



I hope you enjoyed reading todays post