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Courgette recipe
Posted: Tue Jul 15, 2008 3:05 pm
by KG Steve
Hi All
Sharp-eyed readers will have noticed that yours truly promised on page 17 of the August issue to post a courgette receipe taken from the book What
Will I Do With All These Courgettes. I then promptly forgot until some of you reminded me recently!
The receipe is now on the site. Bon appetit!
Posted: Tue Jul 15, 2008 11:16 pm
by PLUMPUDDING
Where is it please? I can't find it in the recipes.
Posted: Wed Jul 16, 2008 10:17 am
by Geoff
Posted: Wed Jul 16, 2008 1:06 pm
by Johnboy
Courgette bonanza
If your courgettes are producing more fruit than you know what to do with, you will be glad to find below one of the scores of recipes taken from the book What Will I Do with All Those Courgettes?, by Elaine Borish. The book, which costs £7.95 in paperback is available via good bookstores, Amazon.com and Gazelle Books (tel: 01524 68765).
Mediterranean zucchini bake
This vegetarian course combines ingredients and flavours to create an attractive and tasty dish.
YOU'LL NEED:
4 medium courgettes, about 900g (2lb)
4 eggs
½-1 teaspoon salt
¼ teaspoon freshly ground black pepper
11/2 cups (225g/8oz) fine breadcrumbs
1 cup (200g/7oz) freshly grated Parmesan cheese
A handful of fresh basil leaves cut into small pieces
2 teaspoons chopped fresh thyme or 1 teaspoon dried thyme
2 tablespoons chopped fresh flay-leaf parsley
Olive oil
450g (1lb) mozzarella cut into thin slices
2-3 medium tomatoes
METHOD:
1. Cut the courgettes lengthways into very thin slices.
2. In a bowl, beat the eggs lightly. Add salt and pepper and set aside.
3. In another bowl mix together the breadcrumbs, Parmesancheese, basil, thyme and parsley and set aside.
4. Oil the bottom of a 30x36cm (12x14in) baking dish. Arrange a layer of courgette slices on the bottom, followed by a layer of mozzarella, then a layer of tomato slices. Sprinkle over it some of the bread crumb mixture and drizzle lightly with olive oil. Repeat the layers until all the vegetables are used up, ending with a layer of mozzarella. Pour the egg mixture evenly over the top.
5. Bake in a preheated over at 180C (350F) for about 45 minutes or until the eggs are set and the top is golden. If it starts browning too quickly, cover with aluminum foil and remove the foil for the last 5 minutes of baking.
6. Allow it to settle for 10 minutes after removing from the oven. Then cut into squares. May be served warm or cold
Serves 6-8
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Hi Plumpudding,
Transferred it for you.
JB.
Added points 5 & 6 - KGAdmin