Another delicious courgette recipe that i'm very happy with. I've harvested almost 4 kilograms of courgettes in less than a month, and I only have three plants growing! Most of the time I like eating courgettes simply, either slow cooked with garlic and dill, or (my favourite food when I was five) fried with lots of grated cheddar and black pepper on top- just totally nostalgic.
Basil Penne and Courgette bake (serves 3) £1.66 per portion, £1.84 with green salad on side.
3 tbsp extra virgin olive oil
1 white onion, chopped finely
2 garlic cloves, crushed
600g (about 3) courgettes, diced
300ml crème fraiche
40g wholemeal bread
Small handful fresh basil leaves
15g finely grated parmesan
40g pine nuts
1. Fry the onion and garlic in olive oil for 5 minutes covered, or until softened. Add the courgettes with some salt and pepper, and cook covered for 25 minutes, stirring occasionally
2. Meanwhile cook the penne until aldente, and preheat the oven to 160C. In a food processor and blend the bread and fresh basil into fine, green breadcrumbs. Mix in the parmesan and pine nuts.
3. Drain the pasta, reserving 100ml of the cooking water. Put the pasta, crème fraiche and cooking water, into the pan with the courgettes. Stir until well combined.
4. Pour into a baking dish, and cover with the breadcrumb topping. Place in the oven for 20 minutes. Remove from the oven, leave to cool for about 5 minutes and serve.