Courgettes With Tomatoes Recipes

COURGETTES WITH TOMATOES

Steps:

• Rinse and dry the courgettes. Cut them into slices and saute them in a frying pan with a little olive oil for approximately 8 minutes. Season to taste.
• Remove them with a slotted spoon and in the same oil, lightly fry the strips of cut bacon and finely chopped onion. Add the chopped garlic and the peeled and chopped tomatoes.
• Let it simmer for 10 minutes before adding the courgettes and continue to simmer for an additional 5 minutes.
• Lay out the courgettes on a plate and over the top pour the bacon and onion. Serve hot.

CHEESY COURGETTE AND TOMATO BAKE

Steps:

• Preheat the oven to 180°c (160 fan/ Gas 4/ 350F). Heat the oil in a non-stick frying pan and fry the onions and garlic until soft. This should take 3-4 minutes over a medium heat.
• Add the chopped courgettes and dried Italian herbs (and smoked paprika if using), and continue to fry until the courgettes become tender.
• Pour in the chopped tomatoes, sugar, red pesto (if using) and salt and pepper. Simmer for 5 minutes.
• Transfer the courgette and tomato mixture to a baking dish.
• Lay over the mozzarella and tomato slices.
• Top with the grated cheese, more dried Italian herbs, and breadcrumbs. Bake in the oven for 25 minutes until golden and bubbling.

COURGETTES AND TOMATOES AU GRATIN

Steps:

• If you have the time, salt, drain and dry the sliced courgettes: layer them in a colander, sprinkling each layer with salt, and place a suitably sized plate on top. Weigh this down with a heavy object (like scale weights) and after 30 minutes quite a bit of water will have been drawn out. Dry them really thoroughly in a clean cloth and then they're ready to cook. Heat the oil in a frying pan large enough to hold the courgettes in one layer (otherwise do them in two batches), add the crushed garlic and sauté the courgette slices to a nice golden colour on each side. Next arrange layers of courgettes, cheese slices and sliced tomatoes in a heatproof gratin dish so that they overlap each other slightly like slates on a roof. You can watch how to skin tomatoes in our Cookery School Video. Finally sprinkle on the grated Parmesan, basil and salt and freshly milled pepper. Then bake on a high shelf in the oven for 30 minutes. Serve this with lots of crusty bread and a green salad with a sharp lemony dressing.

TOMATO & COURGETTE STEW

Steps:

• Heat the oil in a large frying pan over a medium heat. Add the onion and cook for about 10 mins until softened and starting to go golden brown. Add the garlic and cook for 5 mins more.
• Add the courgettes and cook for about 5 mins until starting to soften. Tip in the tomatoes and give everything a good stir. Simmer for 35-40 mins or until tomatoes are reduced and courgettes soft, then stir in the basil and Parmesan.

ZUCCHINI/ COURGETTES SAUTEED WITH SUN-DRIED TOMATOES

Steps:

• Place the sundried tomatoes in the 3/4 cup of warm water to soak for around 20 minutes.
• Meanwhile, finely slice the onion and cut the zucchini into thin strips.
• Cut the sundried tomatoes into thin strips and return them to the soaking water.
• In a non-stick skillet, heat the oil and stir in the onion. Cook for 3 minutes, stirring (if not using a non-stick skillet, you may need to add more oil to prevent sticking).
• Stir in the zucchini and garlic. At this point, I add 1/2 cup water to "steam" the veggies and reduce the amount of oil used- you may prefer to add another tablespoon of oil rather than water.
• Cook the vegetables for 5 minutes, stirring occasionally.
• Add the sundried tomato strips and their soaking liquid (this provides a lot of the flavour so don't leave it out- if using sundried tomatoes canned in oil, add a little of the liquid from the jar instead).
• Season with salt and pepper to taste and cook 5-10 minutes until the vegetables are soft and the liquid absorbed, still stirring.
• Top with parmesan cheese if desired.
• Serve hot and enjoy!