One of my favourite ways of cooking, eating and preserving them is to cook them very slowly in olive oil, then to add lemon zest and juice and herbs such as mint and dill and to cook until they become completely disintegrated.
Turkey and slow-cooked courgette enchilada: cooked turkey meat (in our case left over roast meat from our ex-turkey daddy Ataturkeyoglu), slow-cooked courgette, grated cheese, tortillas.
This is so simple. Spread courgette mix on tortilla and add turkey meat.
Roll up and put in a dish. Scatter over the cheese.
Bake until the cheese is melted and it is warmed through. It is so good we had it two days in a row – served with yoghurt.