How to Cook Original Courgettes and peas bake

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Courgettes and peas bake. Courgettes make a decent meal of any storecupboard ingredient. They can be dressed up in a creamy lemon sauce and served with pasta, grated and added to a quiche, or served as crisp fritters. Use a teaspoon to scoop the seeds from the middle of each.

Courgettes and peas bake A creative bbq recipe, this healthy salad is loaded with courgette, feta, rainbow chard, spinach & herbs. See more vegetarian bbq ideas at Tesco Real Food. I associate courgettes with summer holidays in Greece, where the pale-skinned, pear-shaped variety are sold by the roadside and served in every taverna. You can create Courgettes and peas bake using 9 ingredients and 10 steps. Here you go how you achieve that.

Ingredients of Courgettes and peas bake

  1. You need 4 of courgettes.
  2. Prepare 1 of onion.
  3. Prepare 200 g of short pasta.
  4. It’s 50 g of breadcumbs.
  5. You need 8-10 of cherry tomatoes.
  6. It’s half of tsp of nutmeg.
  7. Prepare 2-3 of bay leaves.
  8. You need 2-3 tbsp of olive oil.
  9. It’s of salt and pepper.

Divide the porridge between shallow bowls and top with the courgettes and peas. Delicately spiced courgette and pea cakes. These spicy little fritters not only make a really tasty snack, but they work really well as a healthier alternative to the usual potato fritters. Place it in a colander in the sink, squeezing out any excess water.

Courgettes and peas bake Step by step

  1. Add a pinch of salt to one tablespoon of olive oil in a non stick pan. Chop the onions finely and shallow fry them for five minutes or so until golden..
  2. In the meantime, chop the courgettes. The smaller you chop them, the sooner they will become mushy – so it depends on your preference. These are 1-2 cm..
  3. Add the courgettes to the pan with the nutmeg, the bay leaves and a generous pinch of pepper. Stir and cover with a lid. Let it cook for 15-20 minutes..
  4. Once they have become soft and creamy, remove the lid but continue cooking so that the water evaporates..
  5. In the meantime, preheat the oven at 200 C. Cook the pasta with the peas. Leave the pasta a few minutes undercooked as it will finish cooking in the oven..
  6. Chop the cherry tomatoes in half..
  7. Once cooked, mix the pasta and the peas in with the courgettes and remove from heat. Add salt to taste..
  8. Fill an oven dish with the pasta and courgettes, cover it with the breadcrumbs and lay the tomatoes on top. Drizzle generously with olive oil..
  9. Bake for 20 minutes or until the breadcrumbs look crispy. (I burned the tomatoes a bit here)..
  10. Ready!.

In a bowl mix together the flour and baking soda. Serve with a grind of black pepper, salad, pasta or polenta to keep the dish gluten-free. You can assemble this dish, refrigerate it and bake it later – or the next day. You can even freeze it and cook when needed. You can swap Parmesan cheese with.

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