I’d like to say that these were my very own courgettes, grown in my London pad, but they are not. My courgettes failed miserably, the plants were great, kept producing a huge amount of tiny courgettes, but as soon as they grew they rotted away, I think they were just in a too tight a corner and needed more ventilation – you live and learn.
Anyway getting back to these courgettes. I picked up a bag for a pound and some cheap feta cheese and wondered what to do with them when I turned to my trusty Greek cookery bible, Vefa’s Kitchen by Vefa Alexiadou who had an excellent idea. You basically stuff them, or try to, its quite difficult, but you get the idea.
You mix a dressing of garlic, oregano, salt and pepper with olive oil and slit the courgettes so that they can take the dressing and try to put the feta cheese in and roast covered for about an hour and then uncover to allow it to colour, it will depend on the size and thickness of your courgettes.
It was very pleasant, fresh and pleasing is probably how I would describe it and went very nicely with our home grown beetroot and some plain boiled rice.