Puddings & Desserts
Vegetarian & Vegan
When courgettes are in season, make the most of a glut with this lovely supper dish
I always have an excess of courgettes on the allotment at this time of year and although they freeze well (sliced and in polybags), I like to use them fresh in as many dishes as possible too. This is a lovely twist on a traditional ratatouille recipe. I’ve used yellow courgettes here, but green ones taste just as good
Fry the onions and garlic in a little oil in a large frying pan (use an ovenproof one that has a lid) until soft. Stir in the paprika and cook for a further minute. Add the tomatoes, then the vinegar, soy sauce and honey. Cook gently with the lid on the pan for about 20 mins until the tomatoes are soft and pulpy. Stir in the chard or spinach and season very well with salt and black pepper. Mix the creme fraîche with the cheese and pour over the tomato mixture. Top with the courgette slices, brush them with oil and then bake at 200C (fan oven) until golden and bubbling.
Serve with crusty bread to mop up the juices