Post: # 280934Post
ina
Thu Aug 14, 2014 8:46 am
To add a few ideas to the old thread:
Courgettes (try to use ones that are not really marrows yet), sliced thickly, cooked with a little onion in their own juices (and a bit of butter or oil), then sour cream or creme fraiche added and chopped ham.
Courgettes, sliced lengthways with a mandolin (i.e. quite thinly, if you don't have a mandolin), used instead of pasta sheets in a low-carb lasagne.
Slices of courgettes, dipped in batter and deep-fried (the Scottish favourite - or isn't it?)
Very young courgettes, sliced raw for salad (I have one every day, which keeps the glut to a minimum).
Courgettes, grated in fruitcake (it's not just nice in chocolate cake - I actually prefer beetroot for the chocolate version). Don't add any extra liquid, the courgettes provide enough.
And, of course, in omelet.
And a friend mentioned a version with almonds, but I've not done that yet.
Ina
I'm a size 10, really; I wear a 20 for comfort. (Gina Yashere)