Not orange squash that you drink but summer squashes that you eat. These include edible gourds, pumpkins and courgettes. There is a great variety and among my harvest I have collected striped, pale green and yellow courgettes.
The problem I now face is 'what to do with them all?'. If I weren't trying to be healthy I would definitely make courgette cake which is delicious and moist. But I am on a health kick so avoiding too much sugar.
I discovered a recipe in a free booklet from a cooking magazine: Quinoa, courgette, tomatoes and feta. Now I had neither tomatoes nor feta and rather than wait I improvised slightly. I mixed the 1tbsp of red wine vinegar and 2tbsp of olive oil in a pasta sauce jar so infusing it with tomato flavours and then stirred it through 75g of quinoa (a great protein source). The courgettes were finely sliced into ribbons and mixed in. As I had no tomatoes I used a little green tomato chutney from last year. Finally I chopped up a little Turkish cheese but unfortunately it is more like a waxy mozzarella than feta so I doubt it will add the right sort of crumbly saltiness. It's lunch today so hopefully is tasty.
At the same time I made courgette lasagne from the same booklet. It also serves 2.
2 courgettes grated
1 garlic clove (I used 2)
Parmesan grated
Lasagne sheets
100g ricotta
Jar of tomato pasta sauce
(I left out the chilli and substituted low fat yoghurt for the ricotta and strong cheddar for the Parmesan)
Fry the crushed garlic and grated courgette until soft. Add the ricotta and 2tbsp of Parmesan. Place 2tbsp of the mixture into a small dish, layer on a quarter of the tomato sauce, place pasta sheets on top then repeat until you run out. Make sure the top is tomato and sprinkle with cheese.
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