inutes. Add onion, spinach, and courgette to bacon; cook and stir
thinly shave the fennel and courgette into a bowl.
Pick
Preheat the oven to 110C/230°F.
Slice the courgette as thin as possible (the best way to do this is using a mandolin).
Cover a baking tray with parchment paper and place the courgette slices on top. Add the honey and a sprinkle of mixed herbs on top and bake for 45 minutes (turning regularly).
Fry the onion. garlic and courgette in the oil, fry for 5 mins or until cooked. Now add the pasta to the hot water and cook until it still has a slight crunch. Add the tinned tomatoes and cook for a further 10 minutes Add the parmasan, pinch of salt and pepper. Place into bowl and garnish with the pine nuts (toasted if prefered).
ently fry the onion and courgette for about 4 minutes until
Saute the onion and courgette in the butter until the onion is transparent.
Add potato, spinach, parsley and stock.
Bring to boil, cover and simmer for 20 minutes.
Liquidize and stir in cream, reheat if needed.
Heat the oven to 180C/gas 4.
Put the pasta on to boil.
Chop the bacon into pieces.
Fry the onion and bacon in a pan for a minute or two.
Add the courgette to the onion and bacon, fry for another couple of minutes until onion is soft.
Add the pesto and tin of tomatoes then season.
Mix together.
Add to the drained pasta, combine thoroughly then pour into an ovenproof dish.
Mix breadcrumbs and parmesan together and top the pasta with the mixture.
Bake for 15 minutes until topping is golden.
Serve.
Add the egg to the grated courgette and mix.
Then add the remaining ingredients and mix.
There are two versions here, one a European one with added herbs: fresh Oregano, and one an Indian one with added spices: ground cumin and coriander.
The resultant mixture is then spooned into a frying pan with hot oil, flattened out into 3 or four small fritters and gently fried on both sides.
Preheat the oven to 350F/180C/gas 4. Heat the oil in a frying pan and gently fry the courgette, onion and garlic for 10 minutes.
Add the tomatoes and cook for a further 5 minutes. Season.
Smear an ovenproof dish with a little butter and spoon half the courgette mixture into it.
Sprinkle half the cheese. Add the remaining courgette mixture. Top with cheese. Bake for 45 minutes.
arlic, and half of the courgette slices, sprinkle with half of
For The Courgette / Zucchini.
Top, tail and
he batter into the grated courgette mixture.
Heat a 20cm
he onion thinly. Slice the courgette thickly.
Put the pine
Pre-heat oven to 200\u00b0C or 400\u00b0F.
Wash and wipe the courgettes - cut into medium sized slices, about half a centimeter or 1/4\".
Cut the cherry tomatoes into half - if they are very small, leave them whole.
Cut up the butter into small pieces and scatter over the base of the baking dish.(if you are watching your fat content - you can leave the butter out.).
Add the crushed garlic; scatter over the top of the butter.
Arrange the courgettes and cherry tomatoes in an attractive pattern, trying to keep the colours separate ...
large saucepan; add the courgette until they is almost browned
poon a little of the courgette mix into the centre of
eans. Grate the carrot and courgette and add to the meat
ool.
Wash and slice courgette, carrot and 1/2 the
astry base and arrange the courgette slices and prawns on top
/2 minutes, add the courgette; continue steaming everything for 1