On leave for a few days, and because I Have That Kind Of Face random strangers chat to me. Best one was an extensive discussion on harissa paste with a check-out operator in Asda (I went in for some washing powder and a new t-shirt, left with half the contents of the World Foods Aisle).
If you’re not sick of courgettes already this season, I found you a decent tummy-filler that isn’t a fritter, burger, frittata or pancake. So put that griddle pan away!
Original from here:
Courgette & Cheese Bake3 medium courgettes, cut in half and then lengthways Olive oil 2 tins tomatoes Half a red onion, chopped finely 2 cloves garlic, chopped finely Tomato puree Oregano 20ml low fat Greek yogurt One egg Cheese of your choice (I used cheddar, but imagine a fair number of others, from Stilton to feta could work well)
Lightly wipe the courgettes with olive oil, then grill under the oven grill for 15 minutes.
Fry the garlic and red onion in olive oil lightly for 10 minutes, then add the tomatoes, puree, salt and black pepper. Bring to the boil and then simmer for 10 minutes.
Beat the egg and mix with the yogurt.
In a casserole dish layer as follows: tomato mixture, courgettes sprinkled with oregano, tomato mixture, courgettes sprinkled with oregano, tomato mixture, egg/yogurt mixture, cheese, sprinkle top with oregano.
Bake uncovered in the oven at medium high heat for 25 minutes or until bubbling.
Serve. Om nomity nom.