Baked Parmesan courgettes
Make the most of seasonal courgettes this summer with this simple recipe
Difficulty and servings
Serves 4
Preparation and cooking times
Ready in 1 hour 10 minutes
Vegetarian
- Heat the oven to 200C/fan 180C/gas 6. Scoop the seeds from the middle of each courgette half with a teaspoon so that you have 16 'boats'. 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. Drizzle with olive oil and bake for another 20 minutes until golden and crisp.
227 kcalories, protein 9.2g, carbohydrate 15.5g, fat 14.7 g, saturated fat 3.8g, fibre 2.6g, salt 0.49 g
Recipe from olive magazine, June 2007.
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Ingredients
- 8 small courgettes , halved lengthways
- 4 plum tomatoes , chopped
- 2 garlic cloves , crushed
- 1 chilli , deseeded and finely chopped
- 1 tsp finely chopped rosemary
- olive oil
- 4 tbsp breadcrumbs mixed with 6 tbsp grated Parmesan (or vegetarian alternative)
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Difficulty and servings
Serves 4
Preparation and cooking times
Ready in 1 hour 10 minutes
Vegetarian
Ingredients
- 8 small courgettes , halved lengthways
- 4 plum tomatoes , chopped
- 2 garlic cloves , crushed
- 1 chilli , deseeded and finely chopped
- 1 tsp finely chopped rosemary
- olive oil
- 4 tbsp breadcrumbs mixed with 6 tbsp grated Parmesan (or vegetarian alternative)
227 kcalories, protein 9.2g, carbohydrate 15.5g, fat 14.7 g, saturated fat 3.8g, fibre 2.6g, salt 0.49 g
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03 September 2012
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