It’s the time of year when all allotmenteers are rejoicing in the productivity of courgettes, and, just maybe, trying to think of something new to do with them. Here is a favourite recipe of mine for you to try. And please send us yours – either by commenting on this post or by email to editor@growchiswick.org.
Courgette, tomato & feta bake
Ingredients
Courgettes, thinly sliced
Tin chopped tomatoes
feta cheese
Parmesan cheese
freshly ground black pepper
Herbs to taste (basil / oregano)
Method
In a shallow, ovenproof dish, layer thinly sliced courgettes with chopped canned tomatoes, slices of feta cheese and a sprinkling of parmesan, using plenty of freshly ground black pepper. The final layer should be courgettes covered with tomatoes, then a top thicker layer of parmesan. Drizzle lightly with olive oil.
Bake for about an hour at 160-180 degrees celsius / gas mark 3-4, until the cheese has turned to a golden crust and the dish is bubbling nicely.
Toasted Courgette and Ricotta Wraps
4 large courgettes
2 tablespoons olive oil
3 shallots, finely chopped
1 garlic clove, crushed
2 tomatoes, skinned, de-seeded and diced
200g (7oz) ricotta cheese
1 egg, beaten
25g (1 oz) fresh wholemeal breadcrumbs
1 tablespoon fresh basil, roughly torn
salt and freshly ground black pepper
15g (1 1/2oz) fresh parmesan, grated
Serves 4
1. Bring a large pan of lightly salted water to the boil. Thinly slice the courgettes horizontally to make long strips and cook in the boiling water for 2 minutes to soften them. Drain on two sheets of double thickness kitchen paper.
2. Heat 1 tablespoon of oil in a pan and add the shallots and garlic. Cover and cook over a low heat for 10 minutes, until very soft but not browned.
3. Remove from the heat and add the tomatoes, ricotta cheese, egg, breadcrumbs, basil and seasoning. Mix together thoroughly, then take out spoonfuls of the mixture and place on one end of each courgette strip and roll up, enclosing the filling.
4. Preheat the oven to Gas Mark 5/190ºC/375ºF. Lift the courgette wraps on to a non-stick baking sheet, brush with remainng oil and sprinkle with grated parmesan.
Bake for 15 to 20 minutes, until piping hot.
Cooks note: These are delicious hot or cold.