July hasn't let up much here, still full diary, still hot, still somehow more to do than there are evenings to do it in. Courgettes (zucchini, if you're reading this from the US) have properly taken over my kitchen this week. So this week is basically a survival guide to help you with ideas for tackling the glut.
Courgette Feta Fusilli Pasta with Whipped Feta Sauce
This week's cooking had to be fast or it wasn't happening. Good thing is, courgettes are mostly water and fiber (leave the skin on), so you can pile them into pretty much anything without it feeling heavy. And your gut bacteria get excited about fiber, small win for a vegetable nobody gets excited about.
This Week's New Recipe
Creamy Zucchini Feta Pastaβ Whip a whole slab of feta with Greek yogurt, olive oil, and a big handful of basil and mint while the pasta boils, no oven, no baking dish, no waiting around. Toss it through wholewheat pasta, sweet peas, and courgettes that have had a good 15 unhurried minutes in the pan to go soft and golden at the edges. On the table in about 30 minutes, and it makes a genuinely good pasta salad the next day if you've got a work lunch to sort.
If you don't grow them yourself, I hope you have a generous neighbor. Either way, whatever you don't get through this week, slice it, grate it and freeze it. Future you, making this pasta again in October, will say thanks.
β
β