HAZELNUT AND COURGETTE (ZUCCHINI) BAKE
I've lost count of the number of times I've made this recipe, which comes from "Sarah Brown's Vegetarian Cookbook". Sarah Brown is a well known British cookery writer. This roast is a light, delicately flavoured centrepiece dish, which can be served hot or cold. Ideal for summer dining, and a useful way of using some of your garden's over-abundant crop of courgettes! The last time I made this recipe (after posting) I decided the mix was 'wet' enough without adding the pureed tomato, so I've updated this to show this ingredient as optional. Works fine with and fine without--your choice.
Provided by Mrs B
Categories Vegetable
Time 1h
Yield 4 serving(s)
Number Of Ingredients 14
Steps:
- Preheat the oven to 350°F/180°C/gas mark 4.
- In a large frying pan gently sauté the onion for 3-4 minutes in 2 tablespoons of oil.
- Add the hazelnuts, courgettes, sesame seeds, cumin, turmeric and ginger; stir ingredients together and continuing to stir occasionally, cook over a moderate heat for 7-10 minutes until the nuts have lightly browned and the courgettes are soft (the hazelnuts will absorb the oil during cooking so add the remaining oil during this stage if you need to); remove from heat when cooked.
- Mix in the oatmeal, almonds, coconut and tomatoes (if using) and stir together thoroughly; season with cayenne, salt and black pepper.
- Grease a 1 lb loaf tin or a deep pate dish and press the mixture in well; bake for 35-40 minutes or until the top is well browned and firm to the touch.
- Remove from oven when cooked and allow the roast to rest in its tin for a few minutes before turning out and slicing; for extra presentation you can decorate the top with additional thin cut slices of courgette that have been gently fried.
Nutrition Facts : Calories 616, Fat 50.5, SaturatedFat 12.5, Sodium 22.8, Carbohydrate 34.7, Fiber 9.6, Sugar 6.2, Protein 15.3
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sweetheart Blanchard
[email protected]I've made this bake several times now and it's always a hit. It's a great way to get my kids to eat their vegetables.
Mahesh Bist
[email protected]This bake is perfect for a light lunch or dinner. It's also great for picnics or potlucks.
Audu Alto
[email protected]I'm always looking for new and exciting vegetarian dishes, and this one definitely fits the bill. The flavors and textures are amazing.
Genet Eshete
[email protected]This recipe is a great way to use up leftover courgette. I had some in my fridge that was starting to go bad, and this bake was the perfect way to use it up.
Khethiwe Biyela
[email protected]I made this for my family and they all loved it! Even my picky kids ate it without complaint.
ALGHAZ KHAN
[email protected]This bake was easy to make and very delicious. I would recommend it to anyone looking for a new vegetarian dish to try.
Leah Conley
[email protected]I'm not a huge fan of courgette, but this recipe changed my mind! The hazelnuts and cheese really balanced out the flavor.
Zunaira Zuni
[email protected]This dish was a hit at my dinner party! Everyone loved the flavors and textures.
Kim Mccall
[email protected]I followed the recipe exactly and it turned out great! The only thing I would change next time is to add a bit more cheese.
Pashupati Shrestha
[email protected]This bake was an absolute delight! The combination of hazelnuts and courgette was unique and flavorful, and the texture was perfect. I'll definitely be making this again.