🥒 Glut busting 2: Courgette Boogaloo 🥒

Oh my god, when will it stop?

All too soon unfortunately! Fill up you freezer now while you have a chance and you can pull out some of your home grown courgette and smugly say “I grew this”.

Courgette Crisps

No frying required for these either, these are made in a dehydrator or oven.

Ingredients

1 Courgette

1 Tsp Paprika

Salt to taste

1 tsp Oil

yup that is it

Method

Slice courgette very finely, a mandolin will give more consistent cuts but be careful with your fingers!

Take the courgette slices and all of the remaining ingredients, add to a bowl and mix thoroughly.

Once the slices are coated they can be laid out to dry.

You can use your dehydrator on 50°C for 12 hours or your oven on it's lowest setting for a few hours, turning and checking regularly (every oven will be different)

Courgette ginger cake

Perhaps it doesn't sound that appetising but you can't taste the courgette, it just keeps the cake moist.

Ingredients

Eggs 2

Almond flour 150g

Flour 75g *I used Doves farm gluten free

Brown sugar 100g

Golden Syrup/Treacle 75g

Oil 100ml

Courgette 200g

Baking Powder 1 tsp

Ginger 1-2 heaped tsp

Cinnamon 1/2 tsp

Nutmeg + Allspice 1/4 tsp each

Method

Preheat the oven to 180°C

Grate the courgette and place in a clean tea towel, wring out as much moisture as you can and place the the courgette to drain whilst preparing the other ingredients.

Beat together eggs and sugar until light and foamy and slowly drizzle in the oil and syrup/treacle beat for a further 2 minutes.

Mix together dry ingredients and add to the wet ingredients, mix until fully incorporated.

Add in the courgette and fully mix, then add to a lined loaf tin

Bake for 25-35 minutes, until the cake is dark brown and an inserted skewer comes out clean.

Stuffed Marrow

When things have gone too far

Method

Take your marrow and cut in half lengthwise, be careful as your marrow was likely not thoughtful enough to grow with a flat side.

Rub the inside with oil, season and bake for 15-20 minutes at 200°C. You don't want the marrow to be fully cooked yet.

The stuffing I chose to use was a homemade Bolognese, very simply made with roasted tomatoes and herbs from the garden and mince beef.

I topped with cheese and baked for 15 minutes at 200°C.

FODMAPs

Courgettes are low FODMAPs (fructans are the predominant FODMAP in courgettes), in up to 65g portion of courgette.

If you are in the elimination stage of the low FODMAP diet use an aged or lactose free cheese.