RE [Sca-cooks] courgette crumble

[Audrey Bergeron-Morin]

Aren't courgette and zucchini the same thing?

----- Original Message -----
From: "Olwen the Odd" <olwentheodd at hotmail.com>
To: <sca-cooks at ansteorra.org>
Sent: Thursday, November 29, 2001 10:45 AM
Subject: RE: RE [Sca-cooks] courgette crumble


> Hmm..this almost sounds like what I do with zucchini except I skip the
pan.
> I just slice it down lenghwise, slit hash marks in it (not puncturing the
> skin) dot with butter and sprinkle bread crumbs on the top and bake.
> Olwen
>
> >That sounds good, I'll have to try it! Is there any moisture in it? Most
> >recipes I've seen for courgette/zucchini/summer squash steam it a little.
> >And many for baked vegetables cook them lightly before assembling. Now,
I'm
> >all for barely tender vegetables - I hated zucchini as a child until I
> >learned to only cook them for 5 minutes, not the 20 my mom did (and she'd
> >cut down from the 45 her mother cooked them, and was quite proud of
> >herself) but I do find a bit of moisture helps.
> >
> >Anne
> >
> > > [Original Message]
> > > From: Christina Nevin <cnevin at caci.co.uk>
> > >
> > > Baked courgette crumble  - not a souffle. As aforementioned, the bcc
was
> > > basically sliced courgette in a baking dish with breadcrumbs and
butter
> >and
> > > herbs and spices on top. No particular recipe.
> > > Lucrezia
>
>
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