We bought a courgette plant in mistake for a chilli plant… yes, I know, very silly, but fortunately I love courgettes. At the moment they are small and I’m eating them raw, but if we get too many, or they get too big, here’s a recipe I might try:
- 8 oz baby courgettes cut in half
- olive oil
- butter
- 2 onions, finely chopped
- 2-3 garlic cloves, mashed or chopped
- 3 ordinary sized courgettes, grated
- 8 oz rice or orzo
- white wine
- stock vegetable or chicken
- Fresh breadcrumbs ( mixed with a little grated cheese if you like)
- seasoning
- Coat courgettes halves in some of the oil – as much as you think or like, roast for 10 minutes or so at 200C, 400F, gas mark 6, until they have begun to change colour
- Meanwhile, fry the onions and garlic gently in olive oil and butter until they are soft then add the grated courgettes, and cook until soft.
- Stir in the orzo/rice and wine, add stock and season to taste.
- Put the rice/orzo and vegetables into an oven-proof dish, add the cooked courgette halves and cook at 180C, 350F, gas mark 4 for about 15 minutes
- Sprinkle on the breadcrumbs and return to the oven for another ten minutes
Lois Elsden 