Beautiful pale green mottled fruit produced in profusion on an open plant. This is a Lebanese type variety with a gently nutty, almost almond, flavour. Why not try a Kousa mahshi recipe – stuffed courgette cooked in tomato.
SOW & GROW: 1 seed per pot. Keep moist, but not waterlogged. Start seeds in April and May, ready to transplant after 4 weeks (protect from frost). Fruit from June onwards
EAT: serves 2 – 500g courgette – hollow out to leave 10mm thickness. A basic stuffing mix of 50g finely chopped onions, 50g chopped toms, fresh parsley, 100g uncooked basmati (washed) & 1tbs olive oil. Stuff to about ¾ full. In a large pan: oil the base, layer 250g sliced toms, 1 crushed garlic, then the stuffed courgettes topped with 1tsp ground allspice, touch of salt, & 1tbs tom paste mixed with 500ml veg or chicken stock poured to cover. Bring to the boil, then lower the heat and simmer for about 1 hour allowing the sauce to reduce.
Vary the stuffing with minced meat, mint, coriander, cumin… serve with yogurt