Whether you say zucchini or courgette, if you grow vegetables in the summer, there's a good chance that you end up with a bountiful crop of them, especially if you grow vegetables here in the South of France like Papa.
Thanks to Papa's garden, I'm on my third summer of having more courgettes than I know what to do with. Every week Papa shows up at my door with a large basket of courgettes and I give him a glass of Rosé and try to suss out what I'm going to do with all of them.
The first summer of courgettes, I only knew one way to cook them, sauteed in olive oil with garlic and chili flakes and tossed with pasta. We ate that about three times a week (sorry Gregory).
And then I learned how to make Ratatouille, which originated here in Provence (obviously people here have been trying to figure out what do with all of the courgettes for like ever), but there is only so much Ratatouille a person can eat so this year I vowed to spread my courgette wings and this is how I did...
And of course I tried Gratins de Courgettes and Zucchini Lasagna, but quickly learned that having the oven on in my small kitchen is not very clever during the dog days.
So then I changed tack, and sought out courgette nibbles... tasty little bites of courgette rather than full meals (I for one like making a meal out of tasty little bites)...
There was The Boot Blog's Baked Zucchini Chips which were easy and delicious too (but all of Marissa's recipes are delicious).
Basically, this is what I've been doing this summer. Other than the occassional BBQ, and random Le Petit Village adventure, I've been in my kitchen cooking courgettes. It's all been rather dull.
Pinterest boards, Delish Dish and Butta la Pasta.