Tired of courgettes yet? I’m happy to say I’m not having managed to keep them to a reasonable size this year. No monster marrows here thank you. Last year, before our round courgettes ballooned to the size of footballs, I challenged my friend Joel to turn this one into something tasty. Joel loves being inventive in the kitchen so you’ll never see a cookbook on his counter. Definitely ticks the ‘tasty’ box don’t you think?
Ingredients: pasta, courgette, onion, garlic, broad beans, tinned tomatoes, stock, paprika, basil, cheese, bacon (optional for veggie version)
to make Joel’s courgette pasta bake
- fry up two cloves of garlic and one onion. Chop your courgette roughly into cubes and add to the wok with the onion and garlic. In the meantime steam a handful of broad beans for approximately three minutes until they had softened.
- Cut two rashers of smoked back bacon into small pieces and add them to the courgette mix. While the bacon turns pale pink boil some pasta according to the instructions on the packet.
- Once the bacon’s cooked add a tin of tomatoes, 300ml of organic tomato and herb stock, paprika, pepper and basil. Then stir in the broad beans and the cooked pasta.
- Finally top with grated mature cheddar cheese and put it in the oven at 160°c for 15-20 minutes or until golden brown.