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Courgette and parmesan bake
Courgette and parmesan bake
added by Hellybrief

Great to serve with dishes like chops or lamb - I made it this year using a mix of round yellow courgettes and large green ones (that had nearly become small marrows through oversight!)

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Prep time
  • 10 mins
Cook Time
  • 30-40 mins
Servings
  • 2-6 depending on quantity needed
Ingredients
  • Enough courgettes to fill your dish in 2 layers when sliced and laid slightly overlapping.
  • Breadcrumbs - leftover pesto or herb bread adds a little more subtle flavour. You need enough for 2 layers in your dish.
  • 1 onion or 2 shallots per 2 large or 4 small courgettes
  • Clove of garlic
  • Parmesan
  • Salt and Pepper
  • Butter
,
Directions
Slice the courgettes into 1 - 1 1/2 cm rounds ( or obliique slices if they are smaller - it increases the surface area and makes it easier to layer. Slice the onions or shallots finely Grease a 3 inch deep dish with butter and work a halved clove of garlic over the butter Place a layer of courgettes about halfin the dish season and top with a thin ish layer of onions (you dont want to overwhelm the creamy taste and texture of the courgettes) Sprinke over a thin layer of breadcrumbs (about a third of your total quantity) and about an equal amount of grated parmesan. Repeat a layer of courgettes making sure you layer them in an attactive way Season and top with your remaining crumbs and parmesan. dot with butter and bake in a medium oven (180C) for 30 - 40 mins until golen and crisp on the top and the courgettees are soft when pierced with a knife.
1 reply
Replied on

It was very dry, maybe I used too much bread. The courgette was well cooked way before the onion, so the onion wasn't fully cooked. We were disappointed :(

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