All Simple Vegetable Recipes


Courgettes and Tomatoes Baked with Fontina

Courgettes and Tomatoes Baked with Fontina


Courgettes are much more flavorful when cooked this way - bathed in garlic and olive oil, then stuffed with sweet, ripe cherry tomatoes and enveloped in melting fontina cheese. Delightfully fresh and summery.

 

SERVE 6

  • 6 medium courgettes (as straight as possible)

  • 2 garlic cloves, chopped

  • 2 tablespoons olive oil, plus extra for sprinkling

  • About 30 cherry tomatoes, halved

  • 3-4 tablespoons dried breadcrumbs

  • 250 g fontina cheese, sliced

  • Sea salt and freshly ground black pepper

  • A shallow ovenproof dish, greased

  1. Halve the courgettes lengthways and trim a little off the uncut sides so that they will sit still like boats. Using a teaspoon, scoop out the soft-seeded centres. Arrange the boats in a row in the prepared dish.

  2. Put the garlic, olive oil, salt and pepper in a bowl, stir well, then brush over the cut surfaces of the courgettes. Arrange the halved tomatoes in the grooves. Season well with salt and pepper, then sprinkle with olive oil and breadcrumbs. Bake in a preheated oven at 160C (325F) Gas 3 for 30 minutes.

  3. Remove from the oven and arrange the cheese over the courgettes and tomatoes. Return the dish to the oven for another 10 minutes to melt the cheese. Serve immediately while the cheese is still bubbling.

More about Salad & Vegetable Side Dishes


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