Ingredients
- 2 white onions
- 2 red peppers
- 3 Tablespoons coconut or olive oil
- 5 courgettes (Waikouaiti Gardens)
- 1 punnet cherry tomatoes – cut in half (Ettrick Gardens)
- Zest of 2 lemons
- 2 cloves of garlic – peeled and crushed
- ¼ cup finely sliced mint
- ½ teaspoon salt
- 1 teaspoon cracked pepper
- ¼ cup olive oil (Dunford Grove)
- ¼ cup pinenuts
- ½ cup grated parmesan cheese
Courgette and Tomato Bake with Pine Nuts and Parmesan
Method
- Preheat the oven to 180 degrees celsius
- Finely slice the onions and peppers into long thin slices
- Place in a frypan heated to medium heat along with the oil and a teaspoon of salt
- Cook, stirring constantly, until the onions are transparent
- Place in the base of a large baking dish
- Cut the courgette into 1cm thick slices and place in a bowl
- Add in the lemon zest, garlic, mint, salt, pepper and olive oil
- Sir to combine
- Layer the courgette slices and the cherry tomatoes on top of the onion and pepper mix
- Top with the Parmesan and pinenuts
- Bake, covered, for 20 mins
- Remove the lid and bake for a further 10 minutes, or until golden brown
- Serve warm, with crusty bread, or your favourite cooked grain
