Recipe: Appetizing Courgettes and peas bake

Courgettes and peas bake. Rather than the chunks of courgette we used in our recipe, Jamie uses them whole with their flowers. Spread over the pastry, within the border. Scatter the peas over the cream cheese mixture and top with the salad onions and courgette ribbons.

Courgettes and peas bake Gluten-free and vegan so no bacon or eggs in sight. This tart is fabulous picnic food. It is robust enough to handle being ferried around in a cool bag with a bottle of wine. You can have Courgettes and peas bake using 9 ingredients and 10 steps. Here is how you cook it.

Ingredients of Courgettes and peas bake

  1. It's 4 of courgettes.
  2. You need 1 of onion.
  3. It's 200 g of short pasta.
  4. Prepare 50 g of breadcumbs.
  5. Prepare 8-10 of cherry tomatoes.
  6. It's half of tsp of nutmeg.
  7. You need 2-3 of bay leaves.
  8. Prepare 2-3 tbsp of olive oil.
  9. You need of salt and pepper.

Heat the oil in a large pan and gently fry the red onion, garlic and courgette for a few minutes, to soften. Stir in the peas and heat for a few minutes, to warm through. When cool enough to handle, layer courgette and onion mixture neatly into a gratin dish, seasoning a little as you go. Pour over cream and top with Parmesan.

Courgettes and peas bake instructions

  1. Add a pinch of salt to one tablespoon of olive oil in a non stick pan. Chop the onions finely and shallow fry them for five minutes or so until golden..
  2. In the meantime, chop the courgettes. The smaller you chop them, the sooner they will become mushy - so it depends on your preference. These are 1-2 cm..
  3. Add the courgettes to the pan with the nutmeg, the bay leaves and a generous pinch of pepper. Stir and cover with a lid. Let it cook for 15-20 minutes..
  4. Once they have become soft and creamy, remove the lid but continue cooking so that the water evaporates..
  5. In the meantime, preheat the oven at 200 C. Cook the pasta with the peas. Leave the pasta a few minutes undercooked as it will finish cooking in the oven..
  6. Chop the cherry tomatoes in half..
  7. Once cooked, mix the pasta and the peas in with the courgettes and remove from heat. Add salt to taste..
  8. Fill an oven dish with the pasta and courgettes, cover it with the breadcrumbs and lay the tomatoes on top. Drizzle generously with olive oil..
  9. Bake for 20 minutes or until the breadcrumbs look crispy. (I burned the tomatoes a bit here)..
  10. Ready!.

Pea & ricotta stuffed courgettes Big up summer flavours in this incredible stuffed courgette recipe. Carefully fill each courgette (or the flowers, if you can get them) with fresh mint, peas, ricotta and lemon zest, then bake with rice, tomatoes, olives and chilli. Top with half the leeks and a handful of cheese, again layering evenly. Then layer with the rest of the courgettes, leeks, cheese, etc, and season with salt and pepper. Make the most of courgette and tomatoes in this gratin, with melted mozzarella, fresh basil and a crunchy breadcrumb topping..

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