Courgette and Parmesan Bake Recipe

Courgette and Parmesan Bake Recipe

Ingredients : Serves 4

3 courgettes (zucchini), sliced

2 eggs, beaten
75 ml/5 tbsp single (light) cream

15 ml/1 tbsp chopped mint
Salt and freshly ground black pepper

50 g/2 oz/0.5 cup Parmesan cheese, freshly grated
30 ml/2 tbsp French Dressing
2 tomatoes, sliced
1/2 box of cress

Method :

Bring a large pan of salted water to the boil, drop in the courgettes and cook for 5 minutes, then drain well. Puree in a food processor or blender. Stir in the eggs, cream and mint and season with salt and pepper. Pour into greased individual ovenproof dishes, sprinkle with the Parmesan and bake in a preheated oven at 180C/350F/ gas mark 4 for 30 minutes until set. Leave to cool, then chill. Turn out on to individual plates and spoon the French Dressing over. Serve with the tomato slices and cress.

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