Courgette (zucchini) Recipes

(Lindsey) #1

I have a particularly prolific courgette plant in my garden which means I’m currently overrun with courgettes, but I don’t tend to use them much because they add too many carbs to my usual recipes. Can anyone suggest a good way to use them up that will still be low carb? I don’t want to just make them all into courgetti spaghetti.

#2

This looks pretty good & has a few reviews https://lowcarbyum.com/mock-apple-crisp-from-zucchini/ Uses quite a bit of zucchini!

(Lindsey) #3

Huh, it never would have occurred to me to make a desert with them! Thanks for the suggestion!

#4

Years ago (before we were low carb) we had a similar zucchini glut so I made a mock apple pie. It was a different recipe to this & I wouldn’t say it tasted exactly like apple pie but it was very nice & put a dent in the stockpile! If you do try it I recommend using nice young ones.

(Allie) #5

They make great brownies and smoothies too. I use them loads for all sorts of recipes.

(Lindsey) #6

Before I was doing keto I used to make a lovely courgette cake, but don’t know how that would work now.

(Lindsey) #7

Are the brownies very low carb or borderline? I often look at keto treats and wonder how to fit them in my limit once I add in the carbs from dinner.

(Allie) #8

Just tried to find the actual recipe I used but can’t, this one is similar though -

(KetoQ) #9

Lindsey –

Your post brings back some memories. My grandfather was a prolific gardener and used to grow a lot of zucchini, and my mother would add them to spaghetti sauce, it seems like every night. I couldn’t bear to still see zucchini in September. I can still remember big brown grocery bags filled with zucchini and tomatoes dropped off at our house on weekly basis. I wish someone had all that extra zucchini and tomatoes now …

Oddly enough, I made “courgetti spaghetti” last night … but I lightly sauteed the zoodles (along w/peppers and portobellos) in butter and olive oil with a light dusting of romano cheese, rather than a tomato sauce.

My dad used to coat sliced zucchini (not too thick) in a light flour batter then sautee them in oil with salt and pepper. Perhaps you could use an almond flour. It was certainly a nice change of pace from having chunky spaghetti sauce three nights a week.

Cheers,
Q

(Lindsey) #10

Ha. :slight_smile: I can’t believe how many have grown, or the size of them!

Someone on another forum suggested cooking them in butter too and topping with cheese, I think I’ll have to give it a go. She adds walnuts too. The idea of coating them in batter sounds like an interesting choice.

(Lindsey) #11

Thanks. :smiley:

(KetoQ) #12

One more thought, you could also use a lot of zucchini to make wide noodles for a very meaty and cheesy lasagna.

(Allie) #13

I’ve done the lasagne thing too :grinning:

The other evening I had bolognese (made in slow cooker) with (raw) courgette spaghetti.

You can also prep and freeze them for future use.

Also this -

Just be sure not to add too much avocado or it turns into a mousse :joy:

(Lindsey) #14

I don’t eat red meat. Maybe I can do a lasagna/tuna bake hybrid…

Mmm, brownie smoothie

(KCKO, KCFO 🥥) #15

You can stuff them if small enough. If too large for stuffing, then slice into rounds and fry them like potatoes to make zuke chips. Do zoodles with them, and add alfredo sauce or classical red sauce. Don’t forget zuke bread:

(Lindsey) #16

Great, thanks. :smiley: What do you stuff them with?

(Lindsey) #17

I did the lasagne/tuna bake hybrid, super tasty and super filling. Didn’t use as much courgette as I’d thought, will probably do thicker courgette layers next time.

(KCKO, KCFO 🥥) #18

I like ground bison meat and cheddar cheese, maybe some onion and a tad bit of celery, or whatever keto veg I have on hand.