making sauteed courgettes

August 23, 2010 at 8:22 pm 4 comments

Peggy’s blog and cooking for one last weekend inspired me to reach for my frying pan and sautee some courgettes.  I added some dried rosemary clipped from the allotment in the Spring and voila; 1 blistered yellow zucchetta courgette and 2 green black beauty courgettes rehomed in empty Hellmans Mayonaise jar.  Perfect.  So simple, so tasty.

Shame they didn’t store though.  Tried them as a pizza topping a week later and fizzy courgettes wasn’t quite the flavour I was after!

Entry filed under: in the kitchen.

happy harvesting making rhubarb relish

4 Comments Add your own

  • 1. Hazel at the Hill  |  August 24, 2010 at 12:05 am

    I liked the sound of this right up to the bit where it went wrong! Hey ho – we live and learn, eh?

    Reply
    • 2. nic @ nipitinthebud  |  August 24, 2010 at 6:49 am

      it’s the hazards of bottling as we were discussing with passatta. Darn those air bubbles!

      Reply
  • 3. Christine @ Grub, Sweat and Cheers  |  August 24, 2010 at 2:39 pm

    Ah that’s a pity. I have a glut of courgette/squash at the moment and my freezer is full so I’ve been keeping an eye out for canned options.

    If it’s any consolation they look lovely!

    Reply
  • 4. mangocheeks  |  August 26, 2010 at 3:36 pm

    Looks fab in a jar.

    I made some last year (w/o rosemary) and like yours they did not store well.

    Reply

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