Cheesy Baked Courgettes Food

CHEESY COURGETTE GRATIN | SLIMMING & WEIGHT WATCHERS FRIENDLY

Steps:

• Pre-heat the oven to 200ºC.
• Spray a frying pan with low calorie cooking spray and cook the onions and garlic until soft. Stir in the balsamic vinegar, and then pour into the bottom of an oven dish and spread out into an even layer.
• Arrange the sliced courgette, potato and tomato in an alternating pattern on top of the onion layer, overlapping the slices slightly. Season with salt and pepper.
• Mix the cream cheese and thyme into the stock and pour over the courgette, potato and tomato layer. It won't look like much but once the vegetables start cooking they will add to the liquid.
• Pop the oven dish in the oven for 35 minutes.
• Remove the dish from the oven, the vegetables should be soft and just starting to turn golden. Mix the Cheddar and Parmesan together and sprinkle over the courgette, tomato and potato.
• Put back in the oven for a further 20 minutes until the cheese is golden and bubbly and the vegetables cooked through.

CHEESY COURGETTE AND TOMATO BAKE

Steps:

• Preheat the oven to 180°c (160 fan/ Gas 4/ 350F). Heat the oil in a non-stick frying pan and fry the onions and garlic until soft. This should take 3-4 minutes over a medium heat.
• Add the chopped courgettes and dried Italian herbs (and smoked paprika if using), and continue to fry until the courgettes become tender.
• Pour in the chopped tomatoes, sugar, red pesto (if using) and salt and pepper. Simmer for 5 minutes.
• Transfer the courgette and tomato mixture to a baking dish.
• Lay over the mozzarella and tomato slices.
• Top with the grated cheese, more dried Italian herbs, and breadcrumbs. Bake in the oven for 25 minutes until golden and bubbling.

MELTING CHEESE COURGETTES

Steps:

• Heat olive oil in a large non-stick frying pan or, if griddling. Rub the courgettes in the oil, season, then fry or griddle for 3-5 mins on each side until softened and golden. Transfer to a serving bowl, then toss with the Parmesan, lemon zest and plenty of black pepper. Drizzle with an extra drizzle of olive oil, if liked. Try serving with grilled chicken or fish.

BAKED COURGETTE & TOMATO GRATIN

Steps:

• Sprinkle the courgettes with a pinch of sea salt flakes and lay them on a plate with another plate on top. Put a weight or tin on top to help push out the liquid.
• Heat 1 tbsp olive oil in a non-stick frying pan and add the tomatoes and garlic. Cook over a medium heat, stirring, for 5 mins until thickened. Tear in the basil, if using, and season.
• Heat the oven to 200C/180C fan/gas 6 and oil a roasting dish. Combine the flours in a bowl. Pour away the water from the courgette. Dip the courgette slices into the egg, then into the flour, and arrange in a layer over the bottom of the dish. Top with a few slices of mozzarella, followed by a layer of the tomato sauce, and repeat with another layer of courgette, mozzarella and sauce. Toss the cheese and breadcrumbs together, then scatter over the top.
• Drizzle with a little more olive oil, and bake for 40-45 mins until golden and bubbling. Serve with a herby red onion salad and some bread to mop it up, if you like. Can be frozen for up to two months.

CHEESY SPAGHETTI BAKE

Steps:

• Cook spaghetti according to package directions. Drain and place in two greased 13x9-in. baking dishes; set aside. , In two Dutch ovens or stock pots, cook the beef, onions and green pepper over medium heat until meat is no longer pink; drain. To each pot, add 2 cups of milk, two cans of tomato soup, one can of mushroom soup and 1 cup of cheese. Bring to a boil. , Spoon over spaghetti (spaghetti will absorb liquid during baking). Sprinkle with remaining cheese. Bake, uncovered, at 350° for 40-45 minutes or until bubbly and top is lightly browned.