It’s all about the Courgette
It’s that time of year, the end of summer and courgettes are in abundance, the gardens are over flowing with big green baseball bats and everyone in our village wants to offer me one. Even when l politely say ‘no thanks’, there are always a few left at the front door of an evening. So, rather than looking a gift horse in the mouth, l accept the challenge and try and make a few recipes up that don’t all look and taste the same.
This first recipe is a courgette slice, taken from my Mum many decades ago and now made into my own vegetarian version that l call a courgette stack. All you need is a big bowl to mix the ingredients, a grater and an oven, super simple and they freeze well.
2 cups courgette, grated
1 cup carrot, grated
2 red onions, finely chopped
1/2 cup mixed fresh herbs, finely chopped (basil, dill, parsley)
1 zest of a lemon
1 cup cheese, grated
1 cup self raising flour
1/2 cup sunflower oil
5 organic eggs
salt and cracked black pepper
- Grease with butter 12 deep ramekins or a rectangular cake tin lined with baking paper (if you want to make a slice version).
- Pre-heat the oven to 180C.
- Mix all the above ingredients together, spread evenly into the ramekins or in the cake tin.
- Bake for 30 minutes or until golden on top,
- Leave to cool, turn out of ramekins.
- To serve, garnish with lemon mayonnaise and red chilli flakes or red pepper sprinkled on top.
NOTE to the meat lovers – you can replace the lemon zest with 100g chopped bacon, or sprinkle some cooked bacon on top at time of service.