Courgettes will now be retaining us business enterprise until the quit of summer. The ones I purchase come from Italy; however, as soon as the summer season is in full swing, they’ll be available in a glut from British farmers and allotments.
After an experience in Sicily and lots of aubergine parmigiana, I had been craving breadcrumb-topped bakes. This courgette and ricotta one has layers of texture that make me prepare dinner again and again: crisp but buttery courgettes, pillowy ricotta, and a topping of melty mozzarella and crunchy breadcrumbs. And something baked for 40 mins is the proper meal for my lifestyle in the intervening time, as it chefs in the time it takes for bathtub, testimonies, and bedtime with my son.
I’ve also been experimenting with vegetable dips to mix up our regular hummus. With a hit of charred lemon, chili, and herbs layered over buttery roast courgettes, this courgette one has been a success. It’s a first-rate manner to dissipate any courgettes which can be bruised or beyond their quality – or, of the path, for a glut out of your garden while that time comes.
Crispy courgette and ricotta bake (above)
This is someplace in the parmigiana territory, however a touch lighter and not using a tomato. I even have made this efficaciously for my vegan brother using a vegan, soft-fashion cheese in place of the ricotta and vegan parmesan and leaving out the mozzarella.
Prep 30 min
Cook 1 hr 10 min
Serves 6
200ml extra-virgin olive oil
4 garlic cloves, peeled and finely chopped
1 onion, peeled and finely chopped
1 purple chili, finely chopped
2 unwaxed lemons
Salt and pepper
A few sprigs of oregano leaves picked
1 bunch basil, leaves picked
6 medium courgettes, reduce on a mandoline into more or less 1cm slices
100g parmesan (I use a vegetarian one)
500g ricotta
150g breadcrumbs
200g ball buffalo mozzarella
Heat the oven to 210C (190C fan)/410F/gas 6½. In a medium-sized frying pan, upload half the olive oil, the garlic, chopped onions, chili, and fry for five minutes over medium heat until tender and lightly golden. Grate within the zest of 1 lemon, season properly, take away from the warmth, and tip right into a big bowl.
Pour the last oil right into a 20cm x 25cm roasting dish, squeeze in the juice of each lemon, then add the oregano and basil leaves (this can be the marinade). In batches, char the courgettes for 2 minutes on each side within the frying pan, then placed them inside the baking tray, giving them a good toss inside the marinade on every occasion.
Once the onion mixture has cooled slightly, grate within the parmesan, stir thru the ricotta, and season well. Lift the courgettes out of the baking tray and tip the extra marinade right into a small bowl. Now put your bake together: cowl the baking dish base with a layer of courgettes, pinnacle with a layer of the ricotta aggregate accompanied by way of another layer of courgettes. Keep layering till you’ve used everything up, finishing with a layer of courgettes.
Toss the breadcrumbs with the ultimate courgette marinade. Tear the mozzarella over the bake, top with the breadcrumbs, and drizzle properly with olive oil—Bake for 50 minutes, or until crisp and bubbling. Serve with a crisp, lemon-dressed salad.
Roast courgette and Aleppo chili dip
I like to preserve this a touch textured, so I chop it with a knife, but if you’re after a smoother texture, you could use a food processor. Turkish chili, also referred to as Aleppo pepper or Syrian chili, is a milder chili with a purple pepper. Be aware that I like to prepare dinner with. If you may’t get hold of it, use a smaller quantity of dried pink chili to flavor.
Prep 30 min
Cook 40 min
Serves 4-6
4 medium courgettes
150ml desirable-quality extra-virgin olive oil
1 complete head garlic
1 tsp Aleppo chili
Salt and black pepper
1 unwaxed lemon
½ bunch parsley leaves picked
A few sprigs of mint
Heat the oven to 200C (180C fan)/390F/gasoline 6. Chop the courgettes into roughly 2cm pieces, installed a massive roasting tray, drizzle with olive oil, add the garlic and chili, and season well with salt and pepper. Finely chop half the lemon and its rind, discarding any pips as you cross, and add to the tray. Squeeze the alternative half’s juice over the courgettes and pop the squeezed half into the tray, too.
Roast for 40 mins, tossing halfway through. Remove the oven’s courgettes, squeeze the garlic out of its skin into the tray, and leave to chill a bit. Roughly chop the parsley on a massive board, add the courgettes and chop collectively until you have a creamy dip. You could use a meal processor in case you prefer. Scoop onto a serving plate and scatter over the mint leaves. Serve at room temperature with flatbreads or crudites for dipping.
