courgettes in Italian mode
Servings: 4
ingredients:
- 5 courgettes (about 1000 g)
- 1 small white onion (about 75 g after trimming)
- 3-6 tbsp olive oil
- 1 can peeled Italian tomatoes (about 250 g)
- 2-4 cloves of garlic (depending on size)
- 3 tbsp chopped flat parsley
- salt & pepper
- fresh basil - optional
how to:
- Preheat the oven to 160° C w/ fan.
- Clean, peel, trim, cut, dice, mince, press the vegetables & the herbs: we’ll need slices of courgettes, diced onion, presses garlic, minced parsley.
- In a pan add olive oil & onion & fry softly for about 5 min.
- Add garlic & fry softly for another 5 min.
- Add parsley & fry softly for another 5 min.
- Add tomatoes, mash them & fry everything for about 10 min.
- Add salt 6 pepper to taste.
- Add the courgette & mix until all slices are covered w/ the tomato mess.
- Put it in a ovenproof casserole & let it bake for about 45 min; all the liquid (of the courgette!) shall have vanished into thin air. The courgette slices shall be soft, but firm & the liquid shall have reduced to a thick tomato mess.
- Sprinkle fresh basil on top just before serving.
Notes
Courgette: I used plain, dark green courgette - not the giant ones, not the spherical one, not the yellow ones or whatever. I just cut them in slices of about 1 cm.
White onion: You may also use a milder yellow onion.
Olive oil: Adjust the amount as you like it. If you plan to add just cooked pasta to the baked courgettes more olive oil might be fine. If you think of roasted meat as partner less olive oil is better.
Garlic: Adjust garlic as you like it.
Servings: It’s a fair side dish for 4 people - even for 6 people if there are any further side dishes e. g. potatoes or whatever.
You may prepare the courgettes in advance & reheat in the oven (maybe together w/ your roasted meat) or in a microwave.
The courgettes are fine in the fridge for at least 4 days.