I promised another courgette recipe after posting about my courgette pancakes. It’s taken me a little longer than I’d intended, but I couldn’t ignore the opportunity offered by this glorious early September sunshine & have been busy planting & making late sowings of winter hardy vegetables in the hope they develop sufficiently before the autumn turns cold.
This recipe is American in origin but I’ve adapted it over the years. It freezes well & can be adapted to include whatever nuts & pulses you have available.
Teresa’s Courgette Loaf
1 1/2 lb grated courgette
8 oz cooked brown rice
4 oz cooked continental lentils
2 oz toasted pumpkin seeds
4 oz toasted cashew nuts
2 oz mixed dried porcini/oyster mushrooms (soaked)
2 medium eggs
6 large cloves of garlic
2 tsp dried oregano/thyme
1/2 tsp basil
salt & pepper
1. Grate the courgette & drain the excess liquid by pressing it enclosed in a clean teatowel in a sieve. You can squeeze a great deal of liquid by twisting the courgette inside the teatowel – save & use the liquid in soup.
2. Combine all the ingredients in a bowl; if you use a food processor use the pulse control as you don’t want the mixture to become too mushy.
3. Place in a lined loaf tin: this quantity makes either 1x2lb loaf or 2x1lb loaves.
4. Bakes for 50 minutes in a preheated oven at 200C ;if you use 1x2lb loaf tin you need to bake the loaf, covered, for approx 2 hrs; place a tray of boiling water in the bottom of the oven to prevent the loaf drying out. Test with a skewer – it should come out clean when the loaf is cooked through.
this recipe does need strongly flavoured nuts & seasoning otherwise it can be too bland;
Serve with a spicy tomato sauce with chilli & garlic; yoghurt dressing with cayenne pepper is also good.
experiment with different nuts & pulses & try different herbs to find the combination you prefer.
You could substitute marrow or pumpkin for the courgette.