Two Easy Recipes Using Your Courgettes/Zucchini

Zucchini Pickle (easy and doesn't take long to make)
Choose small to medium zucchini for this pickle. Serve as a side dish for steak, chops, chicken and seafood or just yummy on cheese and crackers.
1 kg zucchini
2 medium onions
1/4 cup salt
2 1/4 cups white vinegar
1 cup sugar
2 tsps of mustard seeds
1 tsp turmeric
1/2 tsp dry mustard
1) Wash zucchini, trim ends and slice very thinly ( I use a vege peeler). Quarter the onions lengthwise and cut in half again and seperate into layers. Combine zucchini, onions and salt with enough water to cover in large bowl. Stir well. Stand for 1 hour then drain.
2) Combine remaining ingredients in large saucepan. Bring to the boil, stirring until sugar is dissolved. Pour hot vinegar mixture over zucchini mixture and stand for 1 hour.
3) Transfer Zucchini and vinegar mixture to the large saucepan. Bring to the boil and simmer for 3 minutes. Somtimes I thicken it at this stage with a little cornflour and water.
4) Spoon into warm, sterilised jars ensuring zucchini is covered with cooking liquid. Seal.

Courgette Cake
3 beaten eggs
1 cup brown sugar
1 cup white sugar
1/2 cup milk
2 cups grated courgette
2 1/2 cups of flour
1/2 tsp Baking powder
2 tsp Baking soda
3 tsp cinnamon
1 tsp salt
1 cup sultanas
2 tsp vanilla
Beat the eggs first and then add and mix the rest of the ingredients. Pour into a lined baking tin (approx 20cms). Bake approximately 1 hour at 180 degrees celcius.