This yummy, vegetarian recipe serves four people.
Ingredients:
2 tablespoons of vegetable oil
2 medium onions, sliced fairly thinly
1 garlic clove, crushed
12 oz of sliced courgettes (that's about 350 grammes)
1 tablespoon of chopped parsley
1 teaspoon of chopped thyme
4 large tomatoes, peeled and thinly sliced
Seasoning (that's salt and pepper to you and me)
1 oz butter (that's about 25 grammes)
1 oz plain flour (ditto)
Half a pint of milk (that's around 300 ml or 10 fluid ozs)
40 oz grated Cheddar cheese
1 tablespoon of fresh breadcrumbs
Heat your oven to 170/180 degrees C (350 F, Gas 4)
Heat the oil in a pan and cook the onions until soft, taking care not to burn them. Add the garlic, courgettes and herbs, plus salt and pepper to taste. Cook for about 5 minutes, stirring to prevent sticking and burn. Remove from the heat and put half into an oven-proof dish. Cover with the sliced tomatoes and then put the remaining courgette mix on top.
Melt the butter in a saucepan over a low heat, then add the flour. Cook for about two minutes, stirring all the time. Gradually add the milk and bring the sauce to the boil; keep stirring - you don't want it to catch and burn. Simmer gently for about 2 minutes, until the flour is cooked. Add half the grated cheese and season.
Pour the sauce over the courgettes and tomatoes. Sprinkle the breadcrumbs over the top and then the rest of the grated cheese.
Bake for about twenty minutes; until golden. Make sure the courgettes are cooked by testing them with a skewer before serving.
This dish can be served as a complete meal, or with roast potatoes for that "little extra".
Enjoy.
© Karen Ette 2013
Ingredients:
2 tablespoons of vegetable oil
2 medium onions, sliced fairly thinly
1 garlic clove, crushed
12 oz of sliced courgettes (that's about 350 grammes)
1 tablespoon of chopped parsley
1 teaspoon of chopped thyme
4 large tomatoes, peeled and thinly sliced
Seasoning (that's salt and pepper to you and me)
1 oz butter (that's about 25 grammes)
1 oz plain flour (ditto)
Half a pint of milk (that's around 300 ml or 10 fluid ozs)
40 oz grated Cheddar cheese
1 tablespoon of fresh breadcrumbs
Heat your oven to 170/180 degrees C (350 F, Gas 4)
Heat the oil in a pan and cook the onions until soft, taking care not to burn them. Add the garlic, courgettes and herbs, plus salt and pepper to taste. Cook for about 5 minutes, stirring to prevent sticking and burn. Remove from the heat and put half into an oven-proof dish. Cover with the sliced tomatoes and then put the remaining courgette mix on top.
Melt the butter in a saucepan over a low heat, then add the flour. Cook for about two minutes, stirring all the time. Gradually add the milk and bring the sauce to the boil; keep stirring - you don't want it to catch and burn. Simmer gently for about 2 minutes, until the flour is cooked. Add half the grated cheese and season.
Pour the sauce over the courgettes and tomatoes. Sprinkle the breadcrumbs over the top and then the rest of the grated cheese.
Bake for about twenty minutes; until golden. Make sure the courgettes are cooked by testing them with a skewer before serving.
This dish can be served as a complete meal, or with roast potatoes for that "little extra".
Enjoy.
© Karen Ette 2013
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