More ways with courgettes
Lucio’s stuffed courgette flowers
One of the advantages of growing your own courgettes is that you get to enjoy their flowers. Pick the small ones with the flower attached (you can also buy them in farmer’s markets) and wash them carefully, then fill with a mixture of buffalo mozzarella (broken into chunks) and a handful of frozen peas. Deep-fat fry until the courgette is cooked and the mozzarella melted. Squeeze lemon juice over them, season and eat immediately.
Courgetti spaghetti carbonara ( below)
Fry a few lardons of bacon and crushed garlic in a slash of olive oil in a pan until brown. Beat three eggs in a large bowl with 100ml single cream, add 75g grated Parmesan and the bacon and mix well. Spiralise 4 large courgettes, dropping the resulting strands of courgetti into salted boiling water for a couple of minutes, drain in a colander and then stir the sauce through it. Serve with added Parmesan grated on top.
Speedy side of courgette salad
Use a vegetable peeler to slice 2 medium courgettes into ribbons, then toss them in a bowl with lemon juice and olive oil. Add seasoning, chilli flakes and a handful of pea shoots and mix again, then top with Parmesan shavings and serve as a side dish.