Every year when I’m sowing my seeds I always start by saying I won’t go over board with the courgette plants because they always produce so much and I always end up getting so sick of them and I run out of ideas to use them up. But each year I plant too many and end up coming up with interesting recipes in which to use them up with and the following recipe is from such a year.
Courgette, lemon,mint and feta Gratin
Serves 6
Ingredients
6 courgettes-sliced
zest 1 lemon
1/4C mint leaves-finely shredded
1C spinach or Swiss chard-finely shredded
1C cream
100grm Greek feta-the dry crumbly one
2Tbsp pest-your favourite
Salt/pepper
Method
Preheat oven to 180’C,lightly grease a casserole dish. Layer half the courgettes into the dish then top with spinach(or Swiss chard) mint and crumble half the feta. Finish with the remaining courgettes top with the last of the feta.
Mix the zest,pesto, seasoning and cream together and pour over the dish. I do like to top with another cheese but that’s up to you.
Bake for 30mins till nice and bubbly.
I like to serve this as part of a light lunch with a beautiful roast lamb and plenty of bread to mop up the juices.
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