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

method:-

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 dry...no 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 up...like 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   

Macaroni Two Cheese Cauliflower Bake ( with optional pancetta)

Comfort food at it's very best....what could be better than a plate of Macaroni Cheese. Rich, warming and so flavoursome.    I've made this a complete meal with the addition of cauliflower, tomatoes & spring onions .  The Pancetta or bacon is optional especially if you prefer to keep the dish vegetarian but the addition of a little bacon will  really satisfy the meat lovers in your family.


This recipe should  easily serve 4 good portions or more

Ingredients-

150g / 5oz of Macaroni or similar pasta ( I used Penne as that's all I had)
150g/ 5 oz chopped pancetta or bacon (optional)
1 medium sized cauliflower broken into florets
2 tomatoes diced
4 Spring onions (scallions) chopped

for the sauce:-

4 tbsps flour
3 tbsps butter
1 pt milk ( I used semi skimmed)
a bay leaf
60g/ 2oz grated Parmesan
150 g/ 5oz mature (strong)  cheddar cheese  
1 tbsp mustard ( I used English but Dijon will do)
1 tsp Tabasco Sauce
1 tsp grated nutmeg
3 tbsps double (half and half) cream


Method:-

Cook the cauliflower florets in a large pan of boiling water for 4 minutes exactly, remove with a slotted spoon onto a plate ... reserving the water to cook the pasta in .
Cook the pasta as per packet instructions until al dente.
Drain
If using the pancetta fry until crispy

now make the sauce:-

Melt the butter in a saucepan
Add the flour and cook to combine.
Slowly whik in the milk a little at a time to prevent it from lumping
Add the Bay leaf , turn down the heat and simmer gently for around 8 to 10 minutes
Add the mustard, tabasco  and all but a handful of both cheeses ( you will need these for sprinkling over)
Stir well then add the cream, stirring again

Add the cauliflower, pasta, tomato, pancetta (if using)  and spring onions and mix well together

Place this into a large gratin dish
top with the grated cheeses

Bake in a hot oven  200c/ 400f / gas 6  for around 20 minutes or a little more until golden brown, hot & bubbling.

Serve.