HAZELNUT AND COURGETTE (ZUCCHINI) BAKE
I've lost count of the number of times I've made this recipe, which comes from "Sarah Brown's Vegetarian Cookbook". Sarah Brown is a well known British cookery writer. This roast is a light, delicately flavoured centrepiece dish, which can be served hot or cold. Ideal for summer dining, and a useful way of using some of your garden's over-abundant crop of courgettes! The last time I made this recipe (after posting) I decided the mix was 'wet' enough without adding the pureed tomato, so I've updated this to show this ingredient as optional. Works fine with and fine without--your choice.
Provided by Mrs B
Categories Vegetable
Time 1h
Yield 4 serving(s)
Number Of Ingredients 14
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.
Nutrition Facts : Calories 616, Fat 50.5, SaturatedFat 12.5, Sodium 22.8, Carbohydrate 34.7, Fiber 9.6, Sugar 6.2, Protein 15.3
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Manu Thapa
[email protected]This is a delicious and healthy dish that's perfect for a summer meal.
Hassan Sami
[email protected]This is a great recipe for a quick and easy weeknight meal. It's also a great way to get your kids to eat their vegetables.
soren shehadeh
[email protected]I love this recipe because it's so versatile. I've made it with different types of cheese, vegetables, and nuts. It's always delicious!
J.K Zone
[email protected]This is a really easy recipe to make and it's always a crowd-pleaser. I've made it for potlucks and parties and it's always a hit.
chinomso chikwendu
[email protected]I'm not a big fan of zucchini, but this recipe changed my mind. The hazelnuts and cheese really balanced out the flavor of the zucchini. I'll definitely be making this again.
Hamza Khawaja
[email protected]This was a great way to use up some zucchini from my garden. The hazelnuts added a nice touch of flavor. I'll definitely be making this again.
Yashwa Wilson
[email protected]I made this for dinner last night and it was a big hit! My husband and kids loved it. I'll definitely be adding this to my regular rotation of recipes.
Sophie Lyon
[email protected]This is a delicious and healthy dish. I love the combination of zucchini and hazelnuts. I'll definitely be making this again!
Habtu Gizaw
[email protected]I love this recipe! It's so easy to make and it's always a hit with my family. I usually serve it with a side of roasted potatoes.
Jalees Ali faris
[email protected]This is a great recipe for a vegetarian main course. It's packed with vegetables and the hazelnuts add a nice crunch.
Christopher Sloan
[email protected]Overall, this was a good recipe. It was easy to make and the flavor was good. I would definitely make it again.
Rashid Shahzad
[email protected]I found this recipe to be a bit too oily. I think I'll reduce the amount of olive oil next time.
Adegboyega Taiwo
[email protected]This was a bit bland for my taste. I think I'll add some garlic and herbs next time.
Koome Miriti
[email protected]I'm not a huge fan of zucchini, but I really enjoyed this bake. The hazelnuts added a nice flavor and the cheese was gooey and melted. I'll definitely be making this again.
Quar Agwa
[email protected]This is a great recipe for a quick and easy weeknight meal. I used pre-shredded zucchini and chopped hazelnuts to save time. It still tasted delicious!
Mary Kekana
[email protected]I followed the recipe exactly and it turned out great! The zucchini was cooked perfectly and the hazelnuts added a nice crunch. I served it with a side salad and it was a hit with my family.
Johnny Khananisho
[email protected]This bake was a delightful surprise! The combination of hazelnuts and courgette was unexpected but worked so well together. The texture was perfect, with a crispy top and tender vegetables. I'll definitely be making this again!