We recently returned home from a week away to find the home produce in the garden had got on with 'doing it's own thing' wonderfully. Courgettes were among the produce hiding away in the thick undergrowth currently breaking it's way out of our fencing and forcing it's way into next doors garden. Luckily our neighbour is very laid back about such things, especially so as we quite happily take care of his cat when he has to work away.
I know that some people struggle with a glut of courgettes but I would never complain if we had more. This is especially since discovering the wonders of baking them. I have previously blogged about a particular recipe I love, a simple baked courgette, but there is another offering Phil slung together more recently. I think this one is even quicker and just as delicious.
Even Quicker Tasty Baked Courgette
Top and tail your courgettes before cutting them lengthwise in two. Take your favourite miso (we used Clearspring Brown Rice Miso) and spread it on the cut sides of each half. Then drizzle over some balsamic glaze (we used Biona Organic Balsamic Glaze). Be sure to check whatever glaze you use is vegan as the process for vinegar is very similar to wine for clarifying - the Biona one is definitely okay. We then baked the courgettes at 200 degrees C for about 30 minutes but keep an eye on them and if they are soft and browning slightly they are ready to devour!