August 2006 - Since I've been using mountains of courgettes, I just had to include one of my favourite recipes!

Zucchini-Carrot Kugel

Serves 4-6

3-4 medium zucchini, coarsely grated
3 medium onions, finely chopped
3 tablespoons butter
5 medium carrots, coarsely grated
3 large eggs, beaten
4 oz fine breadcrumbs
6 tablespoons flour
1 teaspoon baking powder
freshly ground black pepper
extra butter for dotting the top

1. Salt zucchini and allow to stand in a colander for 30 t0 40 minutes.  Squeeze out remaining water.  (I have tried this recipe twice, the first time I did this, but there didn't seem to be any water of note to squeeze out, so next time I didn't bother.  It may be because I grate my courgettes in my food processor which doesn't produce the moisture that hand grating may?)

2. In a heavy pan, sauté the onion in butter over a medium heat until limp and transparent (about 5 minutes).  Remove from heat.

3. Turn sautéd onions into a large bowl and mix together with the grated zucchini and carrots.  (I use a large cookpot for step 2, then just add other ingredients to it.)

4. Add the beaten eggs and the breadcrumbs.

5. Sift in the flour and baking powder, and grind in black pepper.  Mix well.

6. Turn the batter into a well-greased 9 x 13 inch baking pan.  Scatter small bits of butter on the top.

7. Bake in oven preheated to 375ºF (190ºC) for 1¼ hours.

(I've frozen some, but haven't tried it yet - will report back later on it's freezing suitability.)