Courgette Bake Recipes

Steps:

• Heat oven to 200C/180C fan/gas 6. Use a teaspoon to scoop the seeds from the middle of each courgette half, then place them in a large baking tray.
• Mix together the ricotta, zest, chilli and herbs, and season with salt and pepper. Pile the stuffing into the courgettes and top with breadcrumbs. Bake for 35 mins until the courgettes are tender and the topping is golden and crisp.

Steps:

• Preheat the oven to 350F/180C/gas 4. Heat the oil in a frying pan and gently fry the courgette, onion and garlic for 10 minutes.
• Add the tomatoes and cook for a further 5 minutes. Season.
• Smear an ovenproof dish with a little butter and spoon half the courgette mixture into it.
• Sprinkle half the cheese. Add the remaining courgette mixture. Top with cheese. Bake for 45 minutes.

Steps:

• Heat the oven to 180C/gas 4.
• Put the pasta on to boil.
• Chop the bacon into pieces.
• Fry the onion and bacon in a pan for a minute or two.
• Add the courgette to the onion and bacon, fry for another couple of minutes until onion is soft.
• Add the pesto and tin of tomatoes then season.
• Mix together.
• Add to the drained pasta, combine thoroughly then pour into an ovenproof dish.
• Mix breadcrumbs and parmesan together and top the pasta with the mixture.
• Bake for 15 minutes until topping is golden.
• Serve.

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.

Steps:

• Preheat the oven to 350°F/180°C/gas mark 4.
• In a large frying pan gently sauté the onion for 3-4 minutes in 2 tablespoons of oil.
• Add the hazelnuts, courgettes, sesame seeds, cumin, turmeric and ginger; stir ingredients together and continuing to stir occasionally, cook over a moderate heat for 7-10 minutes until the nuts have lightly browned and the courgettes are soft (the hazelnuts will absorb the oil during cooking so add the remaining oil during this stage if you need to); remove from heat when cooked.
• Mix in the oatmeal, almonds, coconut and tomatoes (if using) and stir together thoroughly; season with cayenne, salt and black pepper.
• Grease a 1 lb loaf tin or a deep pate dish and press the mixture in well; bake for 35-40 minutes or until the top is well browned and firm to the touch.
• Remove from oven when cooked and allow the roast to rest in its tin for a few minutes before turning out and slicing; for extra presentation you can decorate the top with additional thin cut slices of courgette that have been gently fried.