I love getting courgettes/zucchini in my vegbox. I’m also happy to be gifted them. I grew up in Southwestern Ontario where people would guerrilla zucchini people and so I am a girl who knows how to manage a herd of orphaned zucchini.
I found this recipe from 5 o’clock apron
and it is perhaps the easiest and finest courgette/zucchini spread/dip ever. I could eat this all day. Seriously. Now, I used fresh parsley, lemon, and mint and I think that makes a difference to the end result, but wow. I also added feta (non-dairy or dairy works). Mine is nut free, but pine nuts or any other nuts would also be. Tahini would also work if you weren’t feeling like cheese. Here is what I did.
Get a giant pot and bring some salted water to a boil. Drop in your full courgette/zucchini whole (don’t cut anything). Boil until it is very soft. Empty your courgettes/zucchini into a colander and put over the pot and using another pot or something heavy, squish the veg down to push out all its liquid.
Once the liquid has been pushed/drained out, put flattened courgettes/zucchini on a cutting board and chop off the ends and then roughly diced into bits. Scrap into a big bowl and add the zest and juice of a lemon, salt (I used some smoked salt), pepper, sumac (optional, but nice), Aleppo pepper (optional, but nice), a big handful of chopped fresh mint and chopped fresh parsley. Stir everything up and add some olive oil. Crumble in feta or nuts. Check seasonings. Done and done.
adventures with my veg box 