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Courgette Casserole
Courgette Casserole
added by Globi

This courgette casserole is a bit time consuming to make, but the result is well worth it. (In Australia we call courgettes: zucchinis)

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Prep time
  • 40 minutes
Cook Time
  • 30 minutes
Servings
  • 6 portions
Ingredients
  • 1/2 cup of butter or margarine
  • 6 medium-sized zucchini (cut into 1/4 inch slices)
  • 2 garlic cloves, crushed
  • 250 grams mushrooms, wiped clean and sliced
  • 450 grams canned peeled tomatoes, drained and chopped
  • 1 cup fresh brown bread-crumbs
  • 1 cup sour cream
  • 3 tablespoons chopped almonds
  • 1 teaspoon sweet paprika
  • 60 grams Parmesan cheese, grated
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Directions
Preheat the oven to moderate 180 degrees C. In a large frying-pan melt 3 oz. of the butter over a moderate heat. When the foam subsides, add as many of the zucchini slices to the pan as it will hold in one layer. Cook them, stirring occasionally, for 8 to 10 minutes, or until brown. With a slotted spoon, remove the zucchini from the pan and place them in a large mixing bowl. Keep them warm while you fry the remaining slices in the same way. Set the zucchini aside. Add the remaining butter to the frying-pan and melt it over moderate heat. When the foam subsides, add the garlic and mushrooms to the pan. Fry them, stirring frequently, for 3 minutes. Add the tomatoes and continue cooking, stirring occasionally, for 3 minutes Stir in the breadcrumbs, sour cream, almonds and paprika and mix well Cook for 1 minute. Remove the pan from the heat and add the tomato mixture to the zucchini. Mix well and spoon the mixture into a large casserole. Sprinkle the top generously with the grated cheese. Place the casserole in the oven and bake for 30 minutes.
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