COURGETTE FRITTERS
A good veggie main made up of just four ingredients - so what are you waiting for? Get grating those courgettes!
Provided by Good Food team
Categories Side dish, Snack
Time 15m
Number Of Ingredients 5
Steps:
- In a bowl, combine the grated courgette, flour and parmesan. Shape into walnut-size balls, then flatten.
- Heat a non-stick frying pan over a medium heat and add the oil. Fry the fritters for 2-3 mins on each side until golden brown. Serve straight away with red pepper hummus.
Nutrition Facts : Calories 177 calories, Fat 10 grams fat, SaturatedFat 3 grams saturated fat, Carbohydrate 14 grams carbohydrates, Sugar 3 grams sugar, Fiber 2 grams fiber, Protein 9 grams protein, Sodium 0.38 milligram of sodium
POTATO AND COURGETTE GRATIN
This is a good side dish to serve with many meats and fish. Simple to prepare and cook. We also use this as a supper dish when the nights get cool, and we need a little comfort food.
Provided by Brian Holley
Categories < 30 Mins
Time 30m
Yield 2-4 serving(s)
Number Of Ingredients 11
Steps:
- Boil the potato slices in salted water until almost cooked, drain them and set aside.
- Melt half of the butter in a frying pan with the garlic, and half of the courgette slices, sprinkle with half of the mixed herbs. Fry till just golden on both sides, set aside. Cook the remaining courgette slices in the same way. set aside.
- Grease a low sided oven dish with the extra butter.
- Layer the potatoes and courgette in the dish so that they over lap like roof tiles.
- Whisk the egg with the cream and milk, season with pepper and salt, pour into the dish to cover the potatoes and courgettes.
- Grate the cheese and sprinkle over the dish.
- Place in hot oven 200c till brown aprox. 20 minutes.
Nutrition Facts : Calories 599.5, Fat 40.5, SaturatedFat 24.6, Cholesterol 219.1, Sodium 529.8, Carbohydrate 41.2, Fiber 5.5, Sugar 4.1, Protein 20.8
BAKED COURGETTE & TOMATO GRATIN
Make the most of courgette and tomatoes in this gratin, with melted mozzarella, fresh basil and a crunchy breadcrumb topping. It's a great freezing dish
Provided by Rosie Birkett
Categories Dinner, Main course, Supper
Time 1h10m
Yield Serves 2-4
Number Of Ingredients 11
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.
Nutrition Facts : Calories 427 calories, Fat 23 grams fat, SaturatedFat 10 grams saturated fat, Carbohydrate 33 grams carbohydrates, Sugar 6 grams sugar, Fiber 3 grams fiber, Protein 20 grams protein, Sodium 0.8 milligram of sodium
TOMATO, AUBERGINE AND COURGETTE GRATIN
Make and share this Tomato, Aubergine and Courgette Gratin recipe from Food.com.
Provided by Luschka
Categories Vegetable
Time 1h15m
Yield 4 serving(s)
Number Of Ingredients 12
Steps:
- In a non-stick frying pan, heat 1 tsp of the oil over medium-high heat; cook onion, mushrooms, garlic and 2 tbsp water, stirring, for 3 minutes or until softened.
- Add tomatoes, marjoram, thyme and salt and pepper to taste; cook for 20 minutes or until thickened, stirring often.
- Slice courgettes and aubergines diagonllay into 5 mm thick slices. Toss aubergine with remaining oil.
- Spread 125 ml of the tomato sauce in a glass baking dish. Layer with half of the courgette, aubergine and sauce, repeat layers.
- Mix breadcrumbs with cheese; sprinkle over top. Bake, uncovered at 200 C for 35 minutes or until bubbling.
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