What to do with overgrown courgettes

A vexed question. This one was so overgrown it qualified as a marrow. We’d already done the standard stuffed marrow with half of it, and still had enough left for another meal. A bit of googling turned up something called “savoury marrow bake” at AllRecipes. I glanced at it half-heartedly and then realised it wasn’t stuffed marrow but a kind of frittata/crustless quiche for which we had all the ingredients. So we took the idea and ran with it, changing quantities to make a lighter, more slimmer-friendly dish. Of course you could add or substitute other veg if you wanted.

We were very pleasantly surprised by the result. The flour and baking powder give it a smooth yet light texture quite different from frittata. You can eat it warm or cold; we had it with a tomato sauce, but chilli jam would be excellent too. Good picnic or buffet fare, cut into small squares. Or use it as a side dish with anything that has a sauce. Definitely a keeper. Now I just need to think of a name for it.

30 g plain flour
1 tbsp baking powder
1 tsp salt
50 g grated Parmesan or other strong cheese
2 tbsp chopped fresh herbs (we used basil and some dried thyme)
4 eggs
50 ml olive oil
1 onion, chopped
450 g grated marrow, squeezed dry

Preheat the oven to 180C. Combine the flour, baking powder, salt, cheese, and herbs in a bowl. In a separate bowl, beat the eggs, oil, and onion, then fold into the dry ingredients till just combined. Fold in the marrow.

Grease a tin or baking dish large enough to make a layer of the mixture about 2 cm deep (we used a 20-cm cake tin). Bake for 30-35 minutes until set and lightly coloured on top. Allow to cool slightly and cut into wedges or squares.

4 thoughts to “What to do with overgrown courgettes”

  1. Hi Veronica,
    I came across a very similar recipe this summer, which was called a zucchini pie. Not really my idea of a pie, but it was delicious all the same, and used up a fair amount of courgettes 🙂 !!

  2. In Australia this is quite a favourite dish for picnics and shared meals and is called Zucchini slice.
    The best one is made by my Aunty. She used to include bacon as in the Women’s Weekly recipe, http://www.foodtolove.com.au/recipes/zucchini-slice-17865 but now leaves it out in deference to the various vegetarian members of the family. Sometimes she adds chopped up silver beet if she has any to hand, and often includes corn kernels. It’s always good!
    This is a new version, which is a bit of a surprise but very good too: http://www.taste.com.au/recipes/41394/new+zucchini+slice

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