Summer in Provence Cheezette - cheesy herby courgette bake

Name: Summer in Provence Cheezette - cheesy herby courgette bake
Total time: 900 s
Yield: 2 servings
Cuisine: British
Ingredients: 2 medium courgettes; 50 g breadcrumbs; 25 g pecorino or parmesan; 1/2 tsp garlic powder; 1/2 tsp onion powder; 1/4 tsp salt; 1/4 tsp black pepper; 1/4 tsp chilli flakes (optional); 150 g mozzarella, grated; handful (15g) of fresh Herbs de Provence or 2 tbsp dried; 1 tbsp extra virgin olive oil; To serve:; few sprigs watercress

Laura @FeelBetter

Milton Keynes, England

A late summer of Mediterranean weather has encouraged my garden to thrive and the vegetables and herbs are plentiful this year. Nothing better than summer courgettes bathed in fresh herbs and Italian cheese.

Herbs de Provence usually consist of summer savory, thyme, rosemary, marjoram, oregano and in some parts of Provence the mix can also include sage, fennel and bay leaf but I have added in some curly parsley and basil leaves which I think pair well with the Italian cheeses, mozzarella and pecorino.

Courgette is a baby marrow and originates from North/Central America. It is a versatile summer vegetable, cropping easily and prolifically over a long period. The name courgette is derived from the French ‘courge’ a gourd or marrow. In some parts of Europe and the US it is called zucchini, Italian for ‘little marrow’. The courgette is actually a compact bush marrow grown exclusively for its immature fruits, which crop over a long period if harvested regularly.

The breadcrumbs are flavoured with pecorino which has a stronger, creamier and tangier flavour than nuttier parmesan but both can work well in this dish. The layers of grated mozzarella help hold the ingredients together.

A new arrival in my household is an air fryer. As it’s so hot, I don’t want to heat the house up with the oven so am trying it out. It’s a great success and roasts the bake in half the time. Serve with a few sprigs of watercress.

#globalcookpadgames2024

Laura @FeelBetter

Milton Keynes, England

#globalcookpadgames2024

Saved

Ingredients

15 minutes

2 servings

2medium courgettes
50 gbreadcrumbs
25 gpecorino or parmesan
1/2 tspgarlic powder
1/2 tsponion powder
1/4 tspsalt
1/4 tspblack pepper
1/4 tspchilli flakes (optional)
150 gmozzarella, grated
handful(15g) of fresh Herbs de Provence or 2 tbsp dried
1 tbspextra virgin olive oil
To serve:
few sprigs watercress

Saved

Steps

15 minutes

1

Crumb mix: Blitz the breadcrumbs with the pecorino, garlic powder, onion powder, salt, pepper and chill flakes and place in a shallow wide bowl.
2

Line the bottom of a small to medium bread tin or dish with parchment paper and a sprinkling of the crumb mix.
3

Slice the courgettes using a potato peeler or mandolin. Dip each slice of courgette into the crumb mix and line the bottom of the bread tin, overlapping the slices. Top with grated mozzarella and a scattering of herbs. Repeat the layers finishing with a layer of coated courgette, mozzarella and crumb mix. Drizzle the top with a little olive oil and bake at 180 degrees C in an oven for 25 minutes or in an air fryer on ‘air crisp’ setting for 13 minutes. Serve with a few sprigs of watercress.