Allotment Glut Casserole
Every year at the allotment, and this year is no exception, GD and I find ourselves knee deep in oversized courgettes. This homemade recipe is one of my favourites for turning a bland vegetable into a tasty nutritious meal, featuring courgette, garlic, celery, onion, tomato, and tasty red pepper – all locally sourced! For this recipe I am using 3 oversized courgettes we grew in our own allotment, approximately 1 for each baking tray.
- 3 large oversized courgettes.
- Sea or pink himalayan salt and black pepper to season.
- 2 tablespoons Virgin olive oil plus extra to drizzle.
- 2 garlic cloves finely chopped or minced.
- Handful of spring onions diced, including tails.
- 1 red pepper deseeded, cut into strips and quartered.
- Handful of celery, include some top leaves finely diced.
- 1 14 oz can tomatoes.
- 1/2 teaspoon ground cumin.
- 1 scant teaspoon chilli powder.
- Sea salt and fresh ground black pepper to taste.
- Fresh thyme leaves.
1. Preheat oven 200 C / Gas mark 6.
2. Line three baking trays with foil.
3. Peel any but the tenderest of the skin off the courgettes and remove any large pips from the center.
4. Slice the courgettes and lay out on the baking trays, sprinkle with olive oil, season with freshly ground sea salt and black pepper.
5. Bake for about 25-30 minutes until just turning golden, turning once. Remove from heat and allow to cool slightly.
6. Meanwhile on a low heat, gently fry the garlic in 2 tablespoons of olive oil for a couple of minutes to soften, add the spring onions, the pepper and the celery. Continue to cook through, medium heat until all the vegetables have softened.
7. Add the tomatoes, (you can use fresh if you have plenty of them, just simmer them first until soft and strain off the skins if you prefer) cumin and chilli powder. Continue to cook for about ten minutes until sauce has thickened. Add any salt and pepper to taste.
8. Take a 10″x 12″/ 25 cm x 30 cm oven proof dish and combine the courgette with the tomato sauce, sprinkle with fresh thyme leaves.
9. Place back in the hot oven and bake uncovered for about twenty minutes until all cooked through.
Makes five small foil dishes perfect for the freezer.
Tonight we had this as a salsa type accompaniment to chicken wraps. What I liked about using it in this way was it gave a nice moisture contrast to the dryness of the wrap and the chicken. The chilli gave just the right amount of heat to the dish.