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Recipe from our Chef Patrick Asfaux

Curried courgettes (zucchini)
Pan fried curried courgette for 4 people :
4 courgettes (zucchini), washed and dried
20g butter
some olive oil
2 tsp curry powder
table salt

1) Cut your zucchini into batons.

2) Season them with some salt and the curry powder.

3) Heat up the butter and some olive oil and pan fry your courgette batons for 7 to 8 minutes.

Serve as an accompaniment of a lamb dish or a pan fried fillet of fish "meuniere".

(©)2005-2011 A.F.Touch. All rights reserved

Stuffed Courgette (zucchini)

Recipe from our Chef Patrick Asfaux

Ingredients :
Stuffed courgette for 4 people :
4 small courgettes (zucchini)
200g riz creoles
4 tomatoes
2 cloves of garlic
2 tablespoons olive oil
2 tablespoons grated parmesan cheese
salt and freshly ground pepper

Direction :
1) Trim both ends of the courgettes and half them length wise. Then, core (but keep the flesh) them.

2) Blanch your zucchini and dry them well.

3) Heat up the olive oil in a frying pan and add the flesh of the courgettes as well as the tomatoes and the crushed garlic. Season well and cook for few minutes. Then add the rice. At this point, you could add some minced meat, tuna flakes, etc, if feel like it!

4) Fill your courgette shell and sprinkle them with the parmesan cheese.

5) Bake at 230'C (446'F) for 15 minutes.

Stuffed baked potatoes
Recipe by: Norma MacMillan
A steaming-hot baked potato makes perfect comfort food, and doesn't need lashings of butter and cheese to be delicious. This tasty vegetarian filling combines marinated mushrooms and courgettes, and there are 2 more satisfying fillings to choose from – tuna and sweetcorn, and roasted garlic and tomato.
Ingredients
Serves: 4
4 baking potatoes, about 300 g (10 1/2 oz) each
2 tbsp extra virgin olive oil
200 g (7 oz) small open-cup mushrooms, about 5 cm (2 in) in diameter
1 large courgette, about 170 g (6 oz), sliced
1 tsp red wine vinegar
1 tsp Dijon mustard
4 tbsp chopped parsley
salt and pepper
Sponsored by:

Preparation method
Prep: 20 mins | Cook: 1 hour 15 mins
1.Preheat the oven to 200°C (400°F, gas mark 6). Push a metal skewer through each potato or push the potatoes onto a potato roasting rack. (Pushing a metal skewer into the potatoes helps to conduct heat through to their centres so that they cook more quickly.) Place the potatoes directly on the shelf in the oven and bake for 1 1/4 hours or until they are tender.
2.Make the courgette and mushroom filling when you first put the potatoes in the oven so that it has time to marinate. Alternatively, it can be made just before the potatoes are cooked, and served hot. Heat a large ridged griddle or frying pan. Drizzle half the oil over the pan and cook the mushrooms and courgette slices for 10–15 minutes or until they are well browned in places and softened and have released their juices.
3.Transfer the vegetables to a bowl with all their juice and add the remaining oil, the vinegar and mustard. Season to taste, mix well and leave to marinate until the potatoes are cooked.
4.Split open the baked potatoes, then press gently to part the halves, keeping them joined at the base. Stir the parsley into the marinated vegetables, then pile them into the potatoes. Serve immediately.
Copyright
Copyright by The Readers Digest Association, Inc. 2004

Some more ideas
*To make a tuna and sweetcorn filling, put 225 g (8 oz) frozen sweetcorn in a small saucepan of boiling water. Bring back to the boil and cook for 2 minutes, then drain. Drain and flake 1 can tuna in water, about 200 g, and add to the sweetcorn. Stir in 2 tbsp mayonnaise and 2 tbsp reduced-fat crème fraîche. Mix in 2 tbsp snipped fresh chives or finely chopped spring onions and 2 tbsp chopped parsley, then pile the mixture into the baked potatoes. *Roasted garlic and cherry tomatoes make a delicious filling. Trim the tough stalk off a whole bulb of garlic and wrap it in foil. Bake in the oven with the potatoes for 45 minutes. Cool the garlic slightly, then squeeze the pulp from each clove into a bowl. Add 1 large bunch of fresh basil, tough stalks discarded and leaves torn or shredded; 55 g (2 oz) stoned black olives, chopped; 1 tbsp extra virgin olive oil, and seasoning to taste. Stir in 450 g (1 lb) cherry tomatoes, quartered. Preheat the grill to a moderate setting. Scoop some flesh out of the potatoes, leaving a thick layer in the shells, and break the flesh up coarsely with a fork. Stir into the tomato mixture, then spoon the filling back into the potato shells and sprinkle with 55 g (2 oz) freshly grated Parmesan cheese. Brown under the grill and serve.

Plus points
Potatoes are an excellent source of vitamin C, especially when cooked in their jackets as the vitamin is stored just beneath the skin. A freshly dug potato may contain as much as ten times more vitamin C than one that has been stored.

Each serving provides
C, B1, B6, folate, potassium, A, E, niacin, copper, iron

QUICHE AUX COURGETTES

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1 baked pie shell (9-inch)
2 c. sliced mushrooms
1 small onion, chopped
2 Tbsp. butter
8 oz. grated Cheddar cheese
2 well beaten eggs
1 c. milk
salt (if you wish)
dash of pepper
1 medium zucchini, sliced

Cook mushrooms and onion in butter until lightly brown.
Place mushrooms and onion and layer of zucchini slices in
bottom of pie shell. Mix eggs and milk together. Add cheese
to pie and pour milk and egg mixture over all. Cook at 400 degrees
for 10 minutes. Reduce heat to 300 degrees and cook for 45 minutes or
until firm.

STUFFED COURGETTES
(England)
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2 good sized courgettes
(zucchini)
2 eggs
1 slice brown bread, crumbled
1/4 lb. grated cheese
1 Tbsp. olive oil
1 Tbsp. butter
1/4 tsp. garlic salt
salt and freshly milled pepper
to taste

Slice courgettes in half lengthways and cook in boiled
salted water for four to ten minutes. Drain in colander and
cool. Scoop out insides of courgettes and place in a bowl.
Add eggs, brown bread, cheese, garlic salt, salt and pepper.
Mix well and put back into courgette cases. Heat olive oil and
butter in frying pan and fry courgettes for about five minutes.
Turn and brown the other side. Serve immediately either as an
appetizer or with cold meat and new potatoes. Serves 2.

SAUCISSONS (SAUSAGES) PROVENCAL

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1 lb. pork sausage with
flavoring
1/2 lb. onions
3/4 lb. tomatoes
1 green pepper
salt and pepper
1/2 lb. zucchini squash
(courgettes)
1 medium eggplant (aubergine)
1 c. white wine
1 tsp. chopped fresh marjoram
oil for cooking

Slice eggplant thickly, salt and leave to sweat. Slice
onions, pepper and zucchini, chop tomatoes. Brown sausages
quickly in oil, remove from pan and saute onion without brown-
ing. Add pepper and tomatoes; cook for a few minutes. Add the
remainder of vegetables, marjoram and wine; simmer gently for
30 minutes. Put in a casserole with the sausages and bake in
oven at 350 degrees for 3/4 to 1 hour.

SOUPE DE COURGETTES
(Zucchini Soup)
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6 small zucchini, chopped
(8 c.)
2 garlic cloves, smashed
5 c. chicken broth (or 6)
1 Tbsp. salt
pepper to taste
6 slices bacon, cooked

Put all ingredients except bacon in a stock pot. Bring
to a boil; cover and cook on low heat until the zucchini is
soft. Blend, adding to bacon to the blender mixture. Taste
for seasoning.
Serving suggestions: Serve with French bread slice on
bottom of a soup cup, slice of Swiss cheese on top, then add
soup. May also be served cold. Here's a great soup for autumn
(and a great way to finish off the last of that garden zucchi-
ni)!

COURGETTES RAPEES
(Grated Zucchini Sauteed In Olive Oil)
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8 small zucchini
3 Tbsp. olive oil
1/2 c. minced parsley or basil
salt
freshly ground white pepper

Scrub and dry the zucchini; slice off the stems and
tips, but do not peel them. Grate them coarsely and sprinkle
with salt. Drain them on a kitchen towel for 30 minutes; then
fold the towel over and squeeze out as much water as possible,
or take handfuls of the zucchini and parsley. Saute over a
medium flame for 15 to 20 minutes, tossing gently with a wooden
spoon. Add salt and pepper to taste. This dish can be pre-
pared ahead and quickly reheated before serving. Serves 6
people.