How to Cook Appetizing Courgettes and peas bake

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Courgettes and peas bake. Here is how you cook that. Herby courgettes and peas with semolina porridge. Spiralize courgettes for a nutritious alternative to add to fragrant soups, vegetarian ricotta tarts and fresh summer rolls.

Courgettes and peas bake These cheesy courgettes are a fresh ways to liven up grilled meats or fish, for a midweek Mediterranean meal, from BBC Good Food Pile the stuffing into the courgettes and top with breadcrumbs. This silky roasted courgette soup is packed with flavour, from slow-cooked courgette blitzed with peas and basil, and finished with ciabatta croutons. But this soup is far better than just using up excess produce. You can cook Courgettes and peas bake using 9 ingredients and 10 steps. Here is how you achieve it.

Ingredients of Courgettes and peas bake

  1. Prepare 4 of courgettes.
  2. It's 1 of onion.
  3. Prepare 200 g of short pasta.
  4. You need 50 g of breadcumbs.
  5. You need 8-10 of cherry tomatoes.
  6. It's half of tsp of nutmeg.
  7. It's 2-3 of bay leaves.
  8. It's 2-3 tbsp of olive oil.
  9. It's of salt and pepper.

Roasting the courgettes and leeks brings out their sweetness, and the star of the show is. Try Jamie Oliver's speedy pasta recipe with courgette, lemon and peas for an easy family dinner idea. Find more healthy pasta recipes over at Toss the drained pasta and peas into the courgette pan with a good splash of pasta water. Tear in the mint leaves, then finely grate in most of the Parmesan.

Courgettes and peas bake instructions

  1. Add a pinch of salt to one tablespoon of olive oil in a non stick pan. Chop the onions finely and shallow fry them for five minutes or so until golden..
  2. In the meantime, chop the courgettes. The smaller you chop them, the sooner they will become mushy - so it depends on your preference. These are 1-2 cm..
  3. Add the courgettes to the pan with the nutmeg, the bay leaves and a generous pinch of pepper. Stir and cover with a lid. Let it cook for 15-20 minutes..
  4. Once they have become soft and creamy, remove the lid but continue cooking so that the water evaporates..
  5. In the meantime, preheat the oven at 200 C. Cook the pasta with the peas. Leave the pasta a few minutes undercooked as it will finish cooking in the oven..
  6. Chop the cherry tomatoes in half..
  7. Once cooked, mix the pasta and the peas in with the courgettes and remove from heat. Add salt to taste..
  8. Fill an oven dish with the pasta and courgettes, cover it with the breadcrumbs and lay the tomatoes on top. Drizzle generously with olive oil..
  9. Bake for 20 minutes or until the breadcrumbs look crispy. (I burned the tomatoes a bit here)..
  10. Ready!.

Serve with a grind of black pepper, salad, pasta or polenta to keep the dish gluten-free. You can assemble this dish, refrigerate it and bake it later - or the next day. You can even freeze it and cook when needed. You can swap Parmesan cheese with. Herby courgettes and peas with semolina porridge.