pretending courgettes are as carb-y as pasta

If you like your food green and spooky, this is the post for you.

Just so we’re clear, I love carbs and carbs are great. And with these meals you can definitely supplement on the carb front / justify having a massive portion of dessert (if you’re someone who needs a reason for dessert, that is). These two recipes come out of pinterest curiosity, and courgettes being on offer in Lidl this week. And then there’s a wee bonus idea for using up the leftover courgette scraps, particularly for the first one where it’s harder to use them in the dish.

spinach and sweet potato courgette ravioli

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(serves 3-4)

3 cups marinara sauce
1 large (750g-1kg) sweet potato, peeled, boiled and mashed
1 large onion, diced
2 cloves garlic
2 cups spinach
Shredded basil to taste
Sprinkling of saffron (optional)
4 courgettes
Grated cheese

  1. Sauté the onion in some oil until softened. Add the garlic and then the spinach and herb/spice – cook until wilted then turn off heat. Stir in the mashed sweet potato and season to taste.
  2. Using a vegetable peeler, slice the courgettes as below. Lay out in a cross shape and plop about 2 tbsp of the vegetable mixture inside. Fold over like you’re using the bundling method to pack clothes for a holiday.  You should get about 8 parcels.
  3. Place in a roasting tin, pour over the sauce, top with cheese, and bake for 30-45 minutes at 180oC.

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lazy very green courgette spaghetti

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(serves 1)

1 medium courgette, ends chopped off
1 tsp olive oil
1 clove of garlic, peeled + finely minced
2 tsp basil pesto
1 tbsp crème fraîche, cream cheese, ricotta or mascarpone
Sprinkling of chilli flakes
1 handful of fresh or frozen peas
salt and pepper
lemon zest and Parmesan cheese, to finish
spinach / another salad to use as a bed
  1. As above, use a peeler to peel long, thin slices of courgette.
  2. Gently heat the oil and fry the courgette and garlic to soften. Add in the pesto, creamy ingredient, chilli flakes, and peas. Stir to coat and season to taste.
  3. Pile into a dish and top with lemon and parmesan.

(via)

spiced courgette pancakes

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(serves 2)

1 cup plain/ wholewheat flour
2 tsp baking powder
1 tsp mixed spice
2 tsp butter, melted
1 large egg
2 tbsp brown sugar
3/4 cup milk
1 cup grated courgette
Maple syrup to serve

  1. Mix the dry ingredients together and make a well in the centre.
  2. In a separate bowl, whisk together the egg, butter, sugar, and milk.
  3. Pour wet into dry and beat together, then fold in the courgette.
  4. Heat a pan over medium heat and coat lightly with oil spray.
  5. Drop by 1/4 cup into the pan and cook on one side until bubbling, then turn over and cook for another couple of minutes.
  6. Serve with maple syrup.
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