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Courgette Timabale
Serves 6
Easy
Total time:
Plus 30mis for drying courgettes
Ideal for first course at dinner party
Skip to 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 1
Sprinkle courgettes with sea salt and leave in colander for 30 minsstep 2
Rinse courgettes and squeeze out as much water asstep 3
possible in tea towelstep 4
Make 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 5
Preheat oven to 180c. In a bowl beat the eggs with the creme fraiche. Add the parmesan, onions, mint and courgettes, season and stir.step 6
Oil 6 ramekins, cut discs of baking paper and put in each ramekin.step 7
Put 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 goldenstep 8
Add mint to the sauce and heatstep 9
Lift out ramekins, run knife around insides and flip onto plates. Serve with the hot tomato sauce
