Summer courgette casserole

Adapted from allrecipes.com zucchini herb casserole

Serves 2

I know the words summer and casserole don’t usually go together, but this dish has such lovely light flavours that it’s perfect for warmer weather. It’s also quite quick to make, so great for weekday meals that don’t want to be too fussy in their preparation.

vegetarian, gluten free

Ingredients

20g rice

1 tbsp sunflower oil

210g courgette, chopped

1 small onion, chopped

2 cloves garlic, chopped

sprig of fresh basil leaves

½ tsp paprika

½ tsp oregano

salt

pepper

1 x400g tin chopped tomatoes

1 ball of mozzarella cheese, chopped

Directions

Pre-heat the oven to gas 4/175C
Cook the rice according to the pack instructions, and set aside to cool.
Meanwhile, fry the onions, garlic, and courgette until softened.
Put all the ingredients (cooked & raw) into a casserole dish, stir, and cook uncovered for 20-30mins.
Serve immediately with some good quality bread.

Variations

Try a sharp cheddar in place of the mozzarella.
Add some garlic salt to increase the seasoning.

This recipe tastes even better made with vegetables from Community Harvest Whetstone :)

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