We've already eaten one good-sized yellow courgette off our main plant. More are fattening up every day. This round one was bought on Friday at Lavelanet market.
I stuffed it with the usual sausage meat/tomato/courgette flesh mixture seasoned with herbes de Provence. While that was simmering away to reduce the liquid, I steamed four potatoes cut into quarters. Tossed with olive oil, lemon juice and lots of fresh rosemary, these went into the oven at the same time as the courgettes.
At Friday's market, I'd also picked up a big bunch of "Bright Lights" chard. About ten minutes before the courgette halves and potatoes were due to exit the oven, I brought a pan of water to boiling point. The chopped chard stems went in first; the shredded leaves a few minutes later.
Oh yes, it was good eaten in the garden as the temperature cooled, the sky grew dark and the level dropped in the rosé bottle.