Friday, 1 August 2014

Courgette Parmesan Casserole

A healthy yet yummy meal the whole family will like. The cheese hides all the delicious vegetables and the kids will be none the wiser. 


2-3 Courgette, ends trimmed, sliced into 1/3" discs
coarse salt and freshly-cracked black pepper
130g all-purpose flour
85g of your favourite tomato sauce
1/2 teaspoon crushed red pepper flakes (optional)
1 large ball or block fresh mozzarella (about 4 1/2 ounces), torn into small pieces
small handful of basil leaves, roughly torn
85g  freshly-grated Parmesan (about 3 ounces)


Sprinkle slices of Courgette with a small pinch of coarse salt and freshly-cracked black pepper on each side.

Preheat the oven to 180°C.

In a large bowl, lightly dredge the courgette slices in the flour, tapping them on the side of the bowl to shake off excess flour. When a pinch of flour sizzles on contact, add the courgette slices in a single layer, turn the heat to medium and cook for about one and a half minutes on each side or until dark golden brown. Transfer the courgette to paper towels to drain. Repeat in batches until all of your courgette it is cooked.

In a Sauté pan or Deep Casserole, arrange as many slices of courgette as can fit snugly in a single layer. Top each slice with a small spoonful of tomato sauce, a few crushed red pepper flakes (if desired), and mozzarella. 

Bake for 20 to 25 minutes or until the cheese has melted and begun to turn a golden colour. Add parmesan and bake for an additional 5 minutes. Remove from oven, and garnish with torn basil. Serve immediately.

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