Courgettes with Challah
Zucchinis stewed in a lemony, herb infused oil. Delicious hot or cold, especially mopped up with challah bread made by my daughter! I’ve tried this recipe twice, so I’m confident about sharing it with my fellow foodies. If you have too many courgettes/zucchinis lying around, this is a great way to use them up.
First, sprinkle cubed zukes (about 3-4 cups) generously with coarse salt and let drain an hour or overnight in a colander. I used some yellow squash as well.
Bring to boil: 1.25 cups water, 0.5 cup olive oil, juice of one lemon, crushed garlic cloves, some dry thyme and a bay leaf. Coarsely crush some black pepper corns, whole coriander seeds and fennel. (The fennel seeds were harvested from my garden. I’m still puzzling over why I didn’t get any fennel bulbs, though?). Add to the oil-water-lemony broth.
Add the cubed zucchini and 2-3 chopped tomatoes. I added a small handful of black raisins for a touch of sweetness and contrasting color. Let boil briskly for 15-20 minutes. The liquid thickens into a lovely, fragrant broth with a glossy finish. Top it off with some olives..I used the green pimento-filled ones which were rather bland, so I think the black Kalamata olives would be a better match.
You’ll have to ask Anjana for the challah recipe 🙂
Bon Appetit!
Credit: http://vegeyum.wordpress.com/2014/02/06/zucchini-in-oil/
madame scientist's not-so-mad musings 
Whoohoo !!! I like that. Next time get the green olives filled with garlic. The best ones to get are from a company in Florida. If only I could remember who it was Rajini
Oh boy, that looks good. I didn’t do a garden this year, too dry. I can’t even pump out of the pond, scared it’s going to dry up and we’d lose the fish.
Jesse H they sound tasty! I’ll have to look out for them. The ones I used were blah, but perhaps their flavor will develop in the lemony oil.
Jim Carver on the other hand, we had a surprisingly pleasant summer. I’ve never grown fennel before and basically it just grew luxurious fronds and flowers that went to seed, but there was nothing going on underground 🙂
Psst.. Michelle Beissel can you help?
I hope they do but from my experience the pimento loses most of it’s taste for some reason
Jesse H You may be right. I look at pimento-stuffed olives as something pretty but tasteless.
Mmmmmmmm!
Rajini Rao Fall is for herbs down here, it’s really nice this time of year in north Texas. We usually don’t get a frost until after Thanksgiving. My Thai basil is blooming and the peppermint is loving the weather. It doesn’t care though as long as you keep it watered…I’ve got it in a big pot, but I’m going to set part of it free. They say mint in invasive, if you have a lot of rain I guess, but who really cares…I’d rather have mint as grass. 🙂
Black olives seem to have more flavor but I can’t get near them. Hahaha. Might be a personal problem of mine.
Mint is terribly invasive here! I have a pretty variegated kind in a raised bed and it has outcompeted all the other herbs 🙂 Sometimes I dig around and find some oregano in the “mint understory”. The rosemary didn’t even put up a fight and quietly disappeared.
Jesse H I’ll have to remember that if we ever HIRL* at some time 🙂
*hangout in real life
Rajini Rao Yeah…it gets it’s own pot.
Hmmmm. I just ate too
Rajini Rao I guess given a level plying field, mint out competes its cousins. What I am growing is peppermint, but I have grown spearmint and it seems to be drought hardy. Peppermint doesn’t make seeds so it’s pretty easy to keep it in check, propagating by runners, (stolons?).
Shaker Cherukuri then you would love this 🙂
A piece of pickled sweet onion would be good in an olive also.
…I see everyone ran off to go eat…:)
Shaker Cherukuri yes, I used yellow squash in this recipe and it tasted great.
Looks close to my wife’s Chuchuka.
Brian Peters I had to google that 🙂
So chuchuka is a tomato/roasted red pepper stew? https://dcvegetarian.wordpress.com/tag/chuchuka/
Mmm, chickpea leek soup and squash with tomatoes and peppers.
My favorite type of dish! Too bad my zucchinis have frozen a long time ago…btw, we have the same problem with mint and oregano, they invaded the lawn!
Jim Carver that soup recipe in the link does look good!
Mony Obry we have had a few ‘herbal escapees’ as well, although the grass around the veggie beds is hardly refined enough to be called a “lawn” 😀
Rajini Rao good
Mony Obry You, have a lawn? It’s so dry here the grasshoppers left for greener pastures.
Anjana’s challah is beautiful! I’m enjoying the photo on my new iPad. It really pops!
I’ll be sure to pass along your compliments to her, Paul M and Shinae Choi Robinson ! Actually, she did suggest making some French Toast for her brother with the challah 🙂
Rajini Rao , the herb fennel and the bulb fennel are two different plants; it seems you have the herb.
Michelle Beissel well, I’m just gob smacked!! Thank you 😀
Are they named differently then?
So, there is bulb fennel and herb fennel but they’re names are very similar: “Wild fennel which can reach almost two meters and does not produce a bulb is Foeniculum vulgare, cultivated fennel or Florence fennel is Foeniculum vulgare var. azoricum and the sweet fennel is Foeniculum vulgare var. dulce.” I guess that’s my fennel word on this confusion 🙂
Tell the truth, I’ve only ever used the seeds. Not sure which one that would be commonly.
Probably the one that makes the most seeds. 😉
Hi Happy DIWALI 🎆 Rajini Rao lots of sweets. …..good night
Happy Diwali to you! That looks Yummy.
Yummy! Bon appetit! Mama Mia! Lecker! The Courgettes and the Challah bread look very yummy.
But I can’t help but feel that Challah is a type of bread prepared in a west Asian country like Lebanon or Morocco – maybe because of how it sounds when spoken.
ㄹ룡ㅈㅍ춑ㄱㅎ야춍젗튜텨텰ㄹ구모ㅓ너너옄ㅎ저ㅠ더ㅠㅏ뉵펴
ㅗ오혀허ㅓㅏㅏㅓ모ㅠㅠㅕㅎㅇ어ㅜㅑㅠㅎㅊㄹ교ㅑㅑㅏㅠㅗㅊㄹㄴ마ㅡㅜㅠㅍㄹㅋ다ㅜㅗㅊㄹㄹㄷ다ㅜㅑㅠㅗㅍ어ㅜㅍㅎㅊ투ㅠㅓㅠㅊㅍㄹ서ㅏㅜㅑ
Rajini Rao , Florence fennel or finocchio is the variety/cultivar of Foeniculum vulgare (not to be confused with giant fennel which belongs to the Ferula genus and therefore is not true fennel) that’s produces a bulb in addition to the aromatic foliage and seeds.
I have the non bulb type in our garden which I love so very much because of its beautiful, fragrant foliage which I use in flower arrangements and in cooking. The seeds when fresh and green are anise-like and when older, drier, and brown, more like caraway. The yellow, edible flowers also contribute to their value.
After the first flush of growth in the spring, about early summer, I cut what has become a seven-foot plant almost down to the base and new growth occurs giving me fresh foliage until November.
Gun to head, I would say fennel along with lovage, both perennial herbs, are the best culinary plants in our garden. The bulb fennel is a cool-weather perennial hence it would act like an annual in our climate which is characterised by a long, hot growing season.
I’d be hungry for that even if I had a full stomach!
ㄹㅅ쿼ㅜ슈ㅗㅠ나즈허뉴ㅗㅠ거ㅠㅗㅠ더랴모ㅗㅗ다ㅡ너우로ㅗ쟈ㅠ겨놋
The bread looks just the type of bread to soak up and sop up the juices too.
라ㅠㅎ곃가너러넛뉴렄ㅎ구서ㅓㅏ나구오라무우루ㅜ뮤ㅗㄹ
Zucchini is toree, right? And yellow squash is kaddu, right? Hmm, must try this.
Normally, we pressure cook our torees and kaddus.
Thanks for the Diwali greetings Rashmi Pahuja and prem mundada . I’ve not celebrated properly in years..miss all the fun (and food!).
Jyoti Q Dahiya zucchini or courgette is turai/tori in Hindi..related to Cucumber family so it should cook very fast. Yellow squash is not kaddu (pumpkin), however. It looks like this: http://goo.gl/Lilm8Z
Is there an Indian equivalent?
Michelle Beissel thanks for coming to my rescue with the detailed explanation. I’m sure now that I planted the non bulb type which is indeed lovely!
Rajini Rao not seen anything like the yellow squash in India… at least not in my part of the country.
But yeah… looks yummy sounds cool! 🙂
Hi Deeksha Tare ! There are related veggies, though. For example, ridged gourd and also lauki (some sort of gourd)..both have a similar taste to squash and zucchini and would make excellent substitutes.
Nhammmm …. Nhammmm… 🙂
so, nice dish
Nom Nom! This looks fabulous 🙂
Mara Rose I was just dipping into the Chez Panisse cookbook and thinking of you 🙂
Hope you are well?
I’m doing well Rajini Rao ~ Thanks for asking. Ally is back to her sassy self and we are riding. I’m happy you are enjoying the cookbook :-).
Wonderful news! I’m happiest when I cook 🙂
(Okay, when I “science” too).
bhuk lag gayi
i like it
Yum. Challah french toast!
Just added you Rajini Rao among a few other specially selected friends to my private company profile. Just to make it easier to follow you further on … 🙂
Dunno if I’ll share so much from this profile though … 🙂
Sincerely The Crazy Vike
Meeooow … :3
Hey
Gracias Rajini, por compartir tu receta , voy a aprobar
Kya swad hai
Kya tast hai
Looks delicious. Must try with my daughter.
O my goodness that looks good!!!
Thank you, Pedro Olivo . I should have saved you some 🙂
واو جميل
كلش حول
Najibudeenths maya
Congratulations to for goods, I seek the jobs, I’m moh’d Suleiman khalfan, from zanzibar Island
superb pav bhaji
Prince
O
Jjhgd
Wooow
wow
مرحبا
wow yammi
I love it.
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Hiii
Hii
Bjr.de quoi est composé votre recet? Svp merci😉
Nice
Sfbyrl