Don’t get squashed by summer’s bounty

Courgettes (known as zucchini in the U.S.) are well into season now in the Northern Hemisphere. In fact, these prolific producers often far outpace our ideas on what to do with them. Mary-Ellen McTague, chef and owner of Aumbry, gives us several ideas for using the bounty of these summer squash. She offers recipes for a courgette, tomato and cheshire cheese bake, courgette fries, stuffed courgette flowers, and several intriguing uses for courgette puree. 

Naturally the EYB Library is chock full of courgette recipes, too. We’ve got plenty of variations on zucchini bread, zucchini pickles, and zucchini pancakes. Or try one of these highly-rated recipes:

Baked penne with corn, zucchini and basil from Williams-Sonoma
Zucchini quesadillas from Martha Stewart
Shaved zucchini salad with almonds and Asiago from Kitchen Garden Cookbook: Celebrating the Homegrown & Homemade
Zucchini “meatballs” from Madhur Jaffrey’s World of the East Vegetarian Cooking
Courgette & ricotta tart from BBC Good Food Magazine Home Cooking Series: Vegetarian Summer (pictured above)
Ratatouille (Eggplant casserole) from Mastering the Art of French Cooking

What’s your favorite zucchini/courgette recipe?