The FastDay Forum

We are having old friends over for dinner tomorrow and I'm planning to use a poor little courgette (that hides in the veggie bin) along with some ripe avocado in a topping for brochette (the spell checker destroy this word - grilled piece of bread rubbed with garlic and olive oil) with a piece of parma ham. The rest of us will have a tomato topping, but my friend detest raw tomatoes so I have to do something special for her.
1) does corgette and avocado go along nicely?
2) do I have to cook it? or
3) or is raw courgette good?
4) Will it work blending it with the rest of the ingredients - onion, basil, salt'n pepper and a dash of balsamic vinegar?

Reading this you can't believe that I am a fairly good cook, but courgette isn't something I have used much and only in casseroles.

I love courgette! Here goes:

Courgettes hate hanging and, so if it isn't very fresh and crunchy, don't inflict it on your friend. Grate it or chop finely into a tomato sace or something instead.

Raw courgette is great but not on bruschetta. Raw in a salad or as a crudite it is lovely. My preferred way is ribboned and steamed or microwaved for about a minute.

I wouldn't mix it with avocado - too bland.

Take avocado, some lemon olive oil or lemon zest and ordinary oil, some freshly ground black pepper and some very finely chopped onion. Salt to your taste, I use just a little flaky sea salt. Some fresh chili (just a smidge) if your friend likes it. Just the job on bruschetta.

I have a gorgeous recipe for courgettes stewed with sun dried tomatoes and olives that I haven't done for a while, you've reminded me to look it out

Thank you Winsome. It is as I suspected - bland. But just with the avocado it turns more like a rough guacamole. But that might be fine too

A bit of cumin and chilli will sort it if you are making a guacamole