Saturday, 12 November 2016

Courgette, Tomato and Cheshire Cheese Bake

Almost the last of the courgettes from the garden. Delicious tomatoey bake, a little time consuming as you have to grill the courgettes the first but really tasty.

Courgette, Tomato and Cheshire Cheese Bake (from The Guardian)
(Serves 2-3)

4 medium courgettes, cut lengthways in thin slices
500ml passata
2 red onions, peeled and finely sliced
2 tsp dried oregano
salt and pepper
200ml Greek yoghurt
1 egg
100g Cheshire cheese, grated

Heat the oven to 220C. Heat a griddle pan. Brush the courgettes with oil, then chargrill and season lightly.

Build the dish in a frying pan: start with a good layer of tomato passata in the base, top with a thin layer of red onions, and add a tightly packed layer of courgettes, sprinkled with oregano, salt and pepper. Repeat, and finish with a thin layer of passata.

Mix the yoghurt and egg, season, then spoon on top of the passata. Cover with cheese, sprinkle with oregano and bake for 20 mins until golden.

No comments:

Post a Comment