Courgettes and peas bake
Courgettes and peas bake

Hello everybody, hope you are having an amazing day today. Today, I will show you a way to make a distinctive dish, courgettes and peas bake. One of my favorites food recipes. This time, I’m gonna make it a bit tasty. This will be really delicious.

This silky roasted courgette soup is packed with flavour, from slow-cooked courgette blitzed with peas and basil, and finished with ciabatta croutons. But this soup is far better than just using up excess produce. Roasting the courgettes and leeks brings out their sweetness, and the star of the show is.

Courgettes and peas bake is one of the most well liked of recent trending meals in the world. It is simple, it is quick, it tastes yummy. It’s enjoyed by millions daily. Courgettes and peas bake is something that I have loved my whole life. They are fine and they look fantastic.

To begin with this particular recipe, we have to prepare a few components. You can have courgettes and peas bake using 9 ingredients and 10 steps. Here is how you cook it.

The ingredients needed to make Courgettes and peas bake:
  1. Get 4 courgettes
  2. Take 1 onion
  3. Make ready 200 g short pasta
  4. Take 50 g breadcumbs
  5. Take 8-10 cherry tomatoes
  6. Take half tsp of nutmeg
  7. Make ready 2-3 bay leaves
  8. Prepare 2-3 tbsp olive oil
  9. Prepare salt and pepper

Have a glut of courgettes in the garden? Make the most of this summertime vegetable with our favourite courgette cake recipes, both sweet and Carrot meets courgette cake in this ultimate vegetable bake from Good Food reader Katie Ready - smother in cream cheese icing and finish with. Try Jamie Oliver's speedy pasta recipe with courgette, lemon and peas for an easy family dinner idea. Find more healthy pasta recipes over at Toss the drained pasta and peas into the courgette pan with a good splash of pasta water.

Steps to make Courgettes and peas bake:
  1. Add a pinch of salt to one tablespoon of olive oil in a non stick pan. Chop the onions finely and shallow fry them for five minutes or so until golden.
  2. In the meantime, chop the courgettes. The smaller you chop them, the sooner they will become mushy - so it depends on your preference. These are 1-2 cm.
  3. Add the courgettes to the pan with the nutmeg, the bay leaves and a generous pinch of pepper. Stir and cover with a lid. Let it cook for 15-20 minutes.
  4. Once they have become soft and creamy, remove the lid but continue cooking so that the water evaporates.
  5. In the meantime, preheat the oven at 200 C. Cook the pasta with the peas. Leave the pasta a few minutes undercooked as it will finish cooking in the oven.
  6. Chop the cherry tomatoes in half.
  7. Once cooked, mix the pasta and the peas in with the courgettes and remove from heat. Add salt to taste.
  8. Fill an oven dish with the pasta and courgettes, cover it with the breadcrumbs and lay the tomatoes on top. Drizzle generously with olive oil.
  9. Bake for 20 minutes or until the breadcrumbs look crispy. (I burned the tomatoes a bit here).
  10. Ready!

Tear in the mint leaves, then finely grate in most of the Parmesan. Fresh peas and courgettes give these savoury vegetarian puddings great colour and taste. Gino has used Parmesan but you could use a British cheese also! Make sure any liquid they release has evaporated. Stir in the peas and herbs.

So that’s going to wrap it up with this exceptional food courgettes and peas bake recipe. Thanks so much for reading. I’m confident that you can make this at home. There’s gonna be more interesting food at home recipes coming up. Remember to save this page on your browser, and share it to your loved ones, colleague and friends. Thank you for reading. Go on get cooking!