There are no winters where we live . . . and while it guarantees us a lot of wonderful things—like endless, sunny days and opportunities to take strolls down the beach—the guarantee closest to my heart is having courgettes of every color and every kind available to us at the market. And as predictable as this next statement might be, so be it: There are courgettes on my table every single day. Read this and weep.
Don’t ask me why this obsession surfaced; it might have come about years ago when I learned about the nutritional facts or maybe when I realized how versatile and delicious they are in both savory AND sweet recipes—I just can't get enough of them.
There’s something light, classic and effortless about courgettes. They're good and forgiving companions. From a gorgeous and glamorous fiori di zucca to my almost daily 5 minute zucchini and eggs breakfast, these nutrient-packed and waist-line friendly mini gods make incredibly delicious recipes . . . like this Roasted Zucchini Pasta Bake by Sara Forte of Sprouted Kitchen which I have yet to try—but staying true my melodramatic claims, I'm sure to love.
For this wonderful recipe, please see Sara's blog.
Where do you stand when it comes to courgettes? Love? . . . hate!? Please do share.
