La Différence

La Différence
A passion for food

Saturday, 4 June 2016

Baked Courgettes/Zucchini with Ruby Chard and Cheesy Mustard Sauce

It's that time of the year when I'm suddenly overwhelmed with courgettes from the allotment.
I have stuffed them many times before with all sorts of things.  They're great made  Provencal Style....with sweet peppers, onions, aubergines & tomatoes....well almost ratatouille style flavours. They can be made well in advance.... if you have refrigerated them you may need to increase the baking time slightly or bring them to room temperature and bake as instructed.

Here I used chard....I have lots of that too at the moment but spinach, beet leaves, kale or even broccoli will do just as well.  Make sure that whatever you fill them with is really well drained and that includes the courgettes.  They make so much water otherwise when baked and you'll end up with a sloppy mess.

OK.... here's what I used..... this will serve 2/3 as a main course of 4 as a light lunch/starter ....don't forget to have some crusty bread at hand for mopping up the sauce 

4 medium sized courgettes/ zucchini (approx 6 inches)
a big bunch of chard, spinach or whatever other vegetable you are using
1 red onion finely diced
2 large tomatoes diced
1 tsp dried oregano
½ pint of bechamel sauce bought or home made
4oz strong cheddar cheese grated
2 tsps grainy Dijon mustard ( or whatever mustard you have)
Sea salt & freshly ground black pepper to taste
grated parmesan cheese to finish


cut the courgettes in half lengthwise & scoop out the seeds with a teaspoon
Place in boiling salted water, bring back to the boil..... 2 minutes then remove them with a slotted spoon, place on kitchen towel to drain
Chop the stems of the chard and add to the same pan of boiling water  after 2 minutes add the leaves
Cook for 2 minutes....drain into a colander and put it under a cold tap to refresh.
Now gently squeeze out as much water as you can.
Try to prise the cooked leaves open as much as you can
Sautee the onion in a little olive oil until tender... remove into a dish or plate
Sautee the tomato until almost oil this time

Now assemble....

Butter an ovenproof dish approximately 8x10 inches of your nearest equivalent.  They should fit snuggly in whatever dish you choose.

Place your courgettes cut side little boats in a row.
Spoon the red onion first in equal proportions
Then the tomato
Then the chard
sprinkle over the dried oregano
Season with salt & pepper
Heat your bechamel sauce ....add the grated cheddar and the grainy mustard, cook to combine
Spoon this over the top of the courgettes
Generously grate over some parmesan
Bake in a hot oven....around 200c/400f for 15 to 20 mins or until it's piping hot and the sauce ...golden & bubbling.

Serve with crusty bread   

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