Veggie feast III – Courgette

Courgette main (serves 2)


No picture of this dish, sorry! I’ll add next time.

  • 1kg courgette
  • 240g pastrami
  • 150g grated cheddar (or another non-descript cheese)
  • Salt
  • Spanish smoked paprika
  • Garlic flakes
  • Black pepper

You can imagine that this is not going to be complicated. Wash and slice the courgettes along their length (slices less than 1cm tall). You’ll have to layer these slices in a wide, rectangular shaped oven dish, like a sort of lasagna. Add one first layer of courgette, plus salt, smoked paprika, garlic flakes and black pepper. Then create a layer with pastrami slices (the ‘filling’), and finally add another layer of courgette slices to cover. Don’t forget to season this last layer with a pinch more salt, smoked paprika, garlic and black pepper.  Add the grated cheese on top. Cover the tray with a sheet of baking foil. Put in the oven (250C) for as long as required until the courgette is cooked, which should be about 45min, depending on the oven. Uncover the tray in the last 15min, so that the juice evaporates.

Courgette side (serves 2)

  • 400g courgette
  • 200g chestnut mushrooms
  • 130g onion
  • 1tbsp Flora light
  • 2tbsp caramelized onion
  • chives
  • salt & pepper

Chop the courgette into medium-large cubes (about 2cm across). Chop the onion and the mushrooms into very small bits, as small as possible. Put the Flora and the onion in a small pot and let it golden in low heat. Add the mushrooms and let them season in higher heat for about 10min. Chop some chives and add in. Finally, add the courgette cubes, and salt & pepper to taste. Cover the pan and let it boil/steam in the mushroom and courgette juices. When the courgette is soft – it should take about 15-20min -, add in the tablespoons of caramelized onion. Serve in a small salad bowl. Hail Yo Goh Veggie.

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