Help with the Courgette/Zucchini/Summer Squash Glut

Some Northern Hemisphere bloggers are facing the "how do I deal with all these vegetables" issue as their zucchini plants produce a bountiful harvest - daily! A couple of years ago I posted a Zucchini Paste recipe. Here it is again, only with pictures that I took back in March especially for this time of the NH summer.

For 1 kilo (about 2.2 pounds) of Summer Squash heat three to four tablespoons of olive oil in a saucepan over a medium heat. This is a good opportunity to use a beautiful EVOO or another specialty oil you love. I like to use avocado oil. While the oil is heating grate those Squash/Zucchs/Courgettes.



Add the grated vege to your heated oil, mix well and turn the heat down a bit. Heaps of juices will come out of the vege - that is okay. The idea is to keep the mixture simmering away so all the water evaporates. This can take up to half an hour - please do stir the mixture every now and then. I don't add any seasonings at this stage.



Once the water has simmered away you will be left with the lovely mixture pictured above. Now is the time to season with salt and pepper, to suit your taste.

The paste is beautiful on fresh bread, bruschetta, as a dip - on its own or mixed with other ingredients like sour cream or feta, or what ever you like. Use it as the basis for a soup or freeze it for later.



I especially like it on a home made pizza. I spread a thin layer of dijon mustard over the dough then top with the paste, and in this case fresh oregano leaves from the garden. Add any other toppings you like and bake.


Then happily eat, reminding yourself of all the veggie goodness on your plate.

P.S. - the feline house/flat/room mates wont want to share (they're worse than sproglets about eating veggies) but any canine house/flat/room mates just might enjoy a taste or two.