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Old 07-31-2006, 07:39 AM   #1
Executive Chef
Join Date: Nov 2004
Location: Scotland
Posts: 2,977
Another French courgette dish

In this hot weather this makes a great supper dish.

4 tablespoons EVOO
2 large onions, sliced thinly
3 cloves garlic, sliced
750g courgettes, sliced thickly
750g firm, large tomatoes (plum ones are ideal), skinned, de-seeded, sliced
3 bay leaves
1/1.5 tablespoon fresh thyme, chopped
4 tablespoons fresh loose leaf parsley, chopped
1 tablespoon fresh basil
25g Gruyere or Parmesan cheese, grated
1 tablespoon fresh breadcrumbs (I use wholemeal)
salt and freshly ground pepper, to taste

Preheat oven to gas mark 5, 375F. Oil a shallow dish - I use a Le Creuset lasagne dish. Heat 1.5 tablespoons of oil in a frying pan and saute the onions for about 5 minutes. Add the garlic, cook for 1-2 minutes then add a little more oil and the courgettes. Saute for about 3 minutes then add the tomatoes and cook for about 5 mins.

Lay the veg in the dish with the bay leaves, thyme, parsley, basil and salt/pepper, mixed in.

Mix the cheese and breadcrumbs. Sprinkle evenly over the top of the vegetables and drizzle over a little olive oil. Bake for 15-20 minutes until the top is crisp and lightly browned.

Serve warm or room temp.

Ishbel is offline   Reply With Quote
Old 08-07-2006, 09:18 PM   #2
Senior Cook
Join Date: Jul 2006
Posts: 168
I don't know if it is French or not, but we love stuffed zucchini. Boil unpeeled zuc for 2 - 3minutes, refresh, cut lengthways in half, cut ends off and remove seeds leaving the ends intact. stuff with fresh bread crumbs with herbs, very finely chopped onion, crumbed bacon, cheese of choice, skinned and seeded chopped tomato, finish under grill 'till brown and bubbly.
Ellen is offline   Reply With Quote


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