Baked courgette with parmesan

Method Preheat the oven to 180C350FGas 4. Cover the baking dish with aluminium foil and bake for 20 minutes.

Method Preheat the oven to 180C350FGas 4.

Baked courgette with parmesan. Method Preheat the oven to 180C350FGas 4. Grease an ovenproof dish with a little oil using a pastry brush. Add the grated courgette then scatter over the chopped.

In a bowl mix together the plain yoghurt feta parmesan and ground black pepper until well combined. Put in one large or two smaller ovenproof dishes and season. Mix together the tomatoes garlic chilli and rosemary with a slug of olive oil and season.

Pile the mixture into the courgettes then cover the dishes with foil. Bake for 30 minutes or until tender then remove the foil and scatter the breadcrumb mix over. Ingredients Courgettes Zucchini 1 large round or 3 normal courgettes salt pepper olive oil You can use vegetable oil instead Parmesan.

In a large enough bowl toss together the with the courgette. Parmesan thyme oregano basil garlic powder salt and pepper. Pre-heat your oven to 180 Celsius then place Courgette on a baking sheet or parchment paper.

Sprinkle with a little bit of olive oil and slide it into the oven. Bake courgette for 10 minutes and let cool. In a greased baking dish alternate the courgettes passata thinly sliced scamorza cheese and the grated Parmesan.

Cover the baking dish with aluminium foil and bake for 20 minutes. Remove foil and bake for a further 15 minutes. 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. This recipe is just a really fast way to cook zucchini in the oven thats extremely tasty. For all those times you dont have time to salt squeeze grate s.

Cook for 10 minutes on medium-low heat until they start to brown. Add half the courgettes 1 teaspoon salt and 14 teaspoon pepper to the pan and cook tossing occasionally for 10 to 15 minutes until just cooked through. Sprinkle with parmesan and cook for 30 seconds more.

Remove to a serving platter and repeat with the rest of the courgettes.