Contrary to my firm belief that courgettes love sunshine I now realise they equally love the rain. We watered our courgettes every day during the heat-wave and although the plants looked super healthy there weren’t very many courgettes. Since the weather has returned to a more ‘normal’ warm rain/sun showers they are thriving. I swear they are growing before our eyes. Each day we pick a bucketful, which means the courgettes are at least doubling in size each twenty four hours.
Here’s a recipe that we enjoyed the other night. It is called Firinda Kabak and it is an old Turkish recipe. In English this translates to a courgette and herb bake. We have tweaked the recipe over the years and this version uses polenta instead of flour, It gives it an interesting texture and makes it suitable for coeliacs and people with wheat intolerance. If you prefer to use flour just substitute flour for polenta. Use small courgettes if you can as they will have the best flavour.
COURGETTE AND HERB BAKE aka Firinda Kabak
6 small courgettes
6 spring onions- cleaned and chopped
a generous handful of chopped mint
a generous handful of chopped dill or fennel
a generous handful chopped parsley
75g grated Gruyere, Comte or Emmental cheese
12 black olives
Pre heat the oven to 180c
Line a 9”/23cm tin or baking dish with parchment paper.
Grate the courgettes coarsely, gather them into your hands and squeeze gently to extract excess water then put them into a bowl.
Add the eggs, spring onions and chopped herbs and both cheeses. Mix well. Then add the polenta and season with salt and pepper.
Pour the mix into the prepared tin.
Scatter the olives on top and dot with little pieces of butter.
Bake for about 45 minutes or until the bake is golden on top.
Cut into wedges or squares and serve hot or cold.