BEAUTIFUL COURGETTES
I enjoyed a taste of this colourful bowlful at the old fruit and veg market on the outskirts of Rome. It's a hectic place, but boy is everyone friendly. What I love is how such a simple combo of good ingredients really allows each one to sing. It's cheap, tasty, honest food, and the result is super-versatile, meaning it can be enjoyed as a side dish, an antipasto, tossed through pasta, piled on bruschetta, or even baked in a frittata.
Provided by Jamie Oliver
Categories Sides Jamie Cooks Italy Italian Courgette Vegetable sides
Time 30m
Yield 4 to 8
Number Of Ingredients 6
Steps:
- Place a large frying pan on a high heat with 1 tablespoon of oil. Peel and lightly squash the garlic clove and add to the pan, moving it around to perfume the oil. Slice the guanciale into rough 1cm chunks and add to the pan to let the fat render out. Trim the courgettes, halve lengthways, then chop into 2cm chunks. Stir into the pan, then season with a little sea salt and a good pinch of black pepper. Halve or quarter the tomatoes, deseed, and add to the pan. Pick, roughly chop and add the parsley leaves.
- Reduce the heat to medium and cook for about 15 minutes, or until softened, stirring occasionally. This gives you a really fresh, delicious courgette dish full of life, just how Nonna Maria made it. Or you can turn the heat down lower and cook it for 40 minutes, so you get a deeper, sweeter, frumpier result, adding a splash of water to loosen, if needed. Both ways are delicious, and celebrate courgettes at their very best. Just before serving, taste and check you've got the seasoning spot on.
Nutrition Facts : Calories 122 calories, Fat 8.3 g fat, SaturatedFat 2.2 g saturated fat, Protein 6.5 g protein, Carbohydrate 5.6 g carbohydrate, Sugar 5.3 g sugar, Sodium 0.7 g salt, Fiber 0.7 g fibre
COURGETTE & TOMATO QUICHE WITH FETA
A summery quiche that is bursting with flavour, great for picnics or lunch.
Provided by Michelle Alston
Categories Lunch
Time 1h10m
Number Of Ingredients 10
Steps:
- Pre heat oven to 180 degrees C / 356 F. I use an electric fan oven, please adjust according to your own oven.
- Roll out the pastry on a floured surface, it should be wide enough to generously cover a round 22 cm oven proof dish. Place the pastry into to dish and gently push in the edges with your thumb. Roughly trim the edges leaving extra pastry for shrinking. Prick the pastry a few times with a fork. Place in the fridge for 10 minutes. Keep any leftover pastry for any cracks.
- Prep the vegetables while you wait for the pastry.
- Remove the pastry from the fridge. Place a round of parchment paper over the pastry and fill with baking beans. Bake in the top third of the oven for 15 minutes then remove the paper and beans. Check for any cracks and seal them up with the leftover pastry if needed. Bake again for 5 minutes. Remove from the oven a leave to cool a little.
- Beat the eggs in a bowl stir in the cream. Crumble in most of the feta keeping about a tablespoon aside. Add the thyme leaves, salt and pepper and spring onions and stir.
- Crumble the remaining feta over the pastry base, pour half the egg mixture over the pastry. Arrange the courgette and tomatoes around the egg mixture. Pour the remaining egg mixture over the courgettes and tomatoes then add spread the pine nuts over the top. Bake on the middle shelf of the oven for 30 - 35 minutes. The quiche is done when the top is golden and the filling is set and slightly puffed up over the pastry.
- Remove from the oven and allow to cool slightly before removing from the dish. Serve warm or at room temperature with a green salad.
Nutrition Facts : Calories 432 kcal, ServingSize 1 serving
CHEESY COURGETTE AND TOMATO BAKE
This gratin-style cheesy courgette and tomato bake is the perfect dish for using up homegrown tomatoes and courgettes.
Provided by Beth Sachs
Categories Side Dish
Time 45m
Number Of Ingredients 16
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.
Nutrition Facts : Calories 510 kcal, Carbohydrate 42 g, Protein 28 g, Fat 28 g, SaturatedFat 9 g, Cholesterol 39 mg, Sodium 1203 mg, Fiber 6 g, Sugar 13 g, ServingSize 1 serving
TOMATO & COURGETTE STEW
Serve up a simple healthy side of slow-cooked vegetables with basil, garlic and Parmesan cheese
Provided by Good Food team
Categories Side dish
Time 1h10m
Number Of Ingredients 7
Steps:
- Heat the oil in a large frying pan over a medium heat. Add the onion and cook for about 10 mins until softened and starting to go golden brown. Add the garlic and cook for 5 mins more.
- Add the courgettes and cook for about 5 mins until starting to soften. Tip in the tomatoes and give everything a good stir. Simmer for 35-40 mins or until tomatoes are reduced and courgettes soft, then stir in the basil and Parmesan.
Nutrition Facts : Calories 114 calories, Fat 5 grams fat, SaturatedFat 2 grams saturated fat, Carbohydrate 10 grams carbohydrates, Sugar 9 grams sugar, Fiber 3 grams fiber, Protein 6 grams protein, Sodium 0.3 milligram of sodium
COURGETTES WITH TOMATOES
Courgettes with tomatoes and bacon perfect to serve to guests at Christmas or New Year.
Provided by laurafoodmatters
Time 30m
Yield Serves 4
Number Of Ingredients 0
Steps:
- Rinse and dry the courgettes. Cut them into slices and saute them in a frying pan with a little olive oil for approximately 8 minutes. Season to taste.
- Remove them with a slotted spoon and in the same oil, lightly fry the strips of cut bacon and finely chopped onion. Add the chopped garlic and the peeled and chopped tomatoes.
- Let it simmer for 10 minutes before adding the courgettes and continue to simmer for an additional 5 minutes.
- Lay out the courgettes on a plate and over the top pour the bacon and onion. Serve hot.
COURGETTES AND TOMATOES AU GRATIN
This is a very quick and easy vegetarian supper dish for two people, especially good if you grow your own tomatoes and courgettes and have a glut to use up. You could also serve it as a starter for four people. Vegetarians might like to know that a vegetarian parmesan-style cheese is available from Bookham and Harrison Farms Ltd
Categories Tomatoes Vegetarian recipes Recipes for 2
Yield Serves 2-4
Number Of Ingredients 8
Steps:
- If you have the time, salt, drain and dry the sliced courgettes: layer them in a colander, sprinkling each layer with salt, and place a suitably sized plate on top. Weigh this down with a heavy object (like scale weights) and after 30 minutes quite a bit of water will have been drawn out. Dry them really thoroughly in a clean cloth and then they're ready to cook. Heat the oil in a frying pan large enough to hold the courgettes in one layer (otherwise do them in two batches), add the crushed garlic and sauté the courgette slices to a nice golden colour on each side. Next arrange layers of courgettes, cheese slices and sliced tomatoes in a heatproof gratin dish so that they overlap each other slightly like slates on a roof. You can watch how to skin tomatoes in our Cookery School Video. Finally sprinkle on the grated Parmesan, basil and salt and freshly milled pepper. Then bake on a high shelf in the oven for 30 minutes. Serve this with lots of crusty bread and a green salad with a sharp lemony dressing.
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