Courgette Timabale
- Preparation and cooking time
- Total time
- Plus 30mis for drying courgettes
- Easy
- Serves 6
Ingredients
- 250 g Grated Courgettes
- 1 tbsp Sea Salt
- 4 Eggs
- 4 tbsp Creme Fraiche
- 3 tbsp Grated Parmesan
- 2 Salad Onions finely chopped
- 10 Mint leaves finely chopped
For the Tomato Sauce
- 1 tbsp Olive Oil
- 1 Garlic Clove finely chopped
- 750 g Tomatoes skinned and chopped
- 5 Mint leaves finely chopped
Method
- STEP 1Sprinkle courgettes with sea salt and leave in colander for 30 mins
- STEP 2Rinse courgettes and squeeze out as much water as
- STEP 3possible in tea towel
- STEP 4Make the tomato sauce . Cook garlic in the oil for 30 seconds, add tomatoes and season. Cook for 30 mins on medium heat uncovered stirring regularly.
- STEP 5Preheat oven to 180c. In a bowl beat the eggs with the creme fraiche. Add the parmesan, onions, mint and courgettes, season and stir.
- STEP 6Oil 6 ramekins, cut discs of baking paper and put in each ramekin.
- STEP 7Put ramekins in roasting tin and fill each with mixture.Put hot water in roasting tin to come halfway up each ramekin. Bake for 30 mins until golden
- STEP 8Add mint to the sauce and heat
- STEP 9Lift out ramekins, run knife around insides and flip onto plates. Serve with the hot tomato sauce
