How do you grate a cougette?!
The problem is the recipe I am using says 3 grated courgettes. When I mentioned to my other half that that seemed excessive he said it was because when you grate a courgette you only grate the skin.
So now I don't know what to do. Do I grate the whole thing or just the skin? Also if it is just the skin, will the rest keep in a container in the fridge? It seems a waste to throw it away.
Answers:
You grate the whole thing (skin and inside). If you plan to bake with the courgette like if you make a zucchini bread, you should put the grated squash in a strainer/sieve to drain off the excess liquid otherwise your baked product will be excessively wet.
The rest will keep in a container in a fridge without any problems. You could add the grated courgette to other foods since it has a very neutral taste. I've used it in spaghetti sauce and I've even sauteed some into scrambled eggs.
Not certain on the side of your dish, but when you grate courgette you grate the whole and the green is actually to make it look nicer. Decor purpose.
You can parboiled the rest and and freeze that way.
This free 88 page pdf on cooking mastery may help you.
http://bit.ly/eG1eA1
