Hazelnut And Courgette Zucchini Bake Recipes

HAZELNUT AND COURGETTE (ZUCCHINI) BAKE

Steps:

• Preheat the oven to 350°F/180°C/gas mark 4.
• In a large frying pan gently sauté the onion for 3-4 minutes in 2 tablespoons of oil.
• Add the hazelnuts, courgettes, sesame seeds, cumin, turmeric and ginger; stir ingredients together and continuing to stir occasionally, cook over a moderate heat for 7-10 minutes until the nuts have lightly browned and the courgettes are soft (the hazelnuts will absorb the oil during cooking so add the remaining oil during this stage if you need to); remove from heat when cooked.
• Mix in the oatmeal, almonds, coconut and tomatoes (if using) and stir together thoroughly; season with cayenne, salt and black pepper.
• Grease a 1 lb loaf tin or a deep pate dish and press the mixture in well; bake for 35-40 minutes or until the top is well browned and firm to the touch.
• Remove from oven when cooked and allow the roast to rest in its tin for a few minutes before turning out and slicing; for extra presentation you can decorate the top with additional thin cut slices of courgette that have been gently fried.

COURGETTE BAKE

Steps:

• Preheat the oven to 350F/180C/gas 4. Heat the oil in a frying pan and gently fry the courgette, onion and garlic for 10 minutes.
• Add the tomatoes and cook for a further 5 minutes. Season.
• Smear an ovenproof dish with a little butter and spoon half the courgette mixture into it.
• Sprinkle half the cheese. Add the remaining courgette mixture. Top with cheese. Bake for 45 minutes.

FRENCH COURGETTE (ZUCCHINI) QUICHE

Steps:

• Place zucchini on a piece of foil and sprinkle with salt. Set aside for 30 minute.
• Cut the bacon into small pieces and fry in a heavy skillet until crisp. Remove and drain on paper towels.
• Preheat oven to 400°F
• In the same pan using either the remaining drippings OR the butter mentioned in the ingredient list, saute the onions for 5-10 min until tender and golden.
• Squeeze the zucchini dry and add to the onion in the pan, along with the flour.Heat 1 minute.
• Spread half of the cheese and the bacon over the bottom of the pie shell.
• Lightly beat the eggs with a wire whisk. Add the half and half and pepper. Stir well and add zucchini mixture.
• Place pie shell on a cookie sheet.
• Carefully pour custard mixture into pie shell.
• Sprinkle with the rest of the cheese and bacon.
• Bake on center shelf for 15 minutes.
• Reduce heat to 350F and continue baking 20-25 minutes more, or until the top is puffed and brown and a knife inserted in the center comes out clean.
• Remove from oven and slide carefully onto wire rack to cool 5-10 minute to let set. Serve hot.

ZUCCHINI BAKE

Steps:

• Layer the zucchini, mushrooms, and onions in a lightly greased 1 to 1 1/2 quart baking dish.
• Sprinkle evenly with salt and pepper, cheese, and basil.
• Cover and bake at 350 degrees for 20 minutes.
• Uncover and bake 10 minutes more or until vegetables are tender.