Baked courgettes with tomatoes and goat’s cheese
May 7, 2010
It’s officially summer but the weather says different. This week I’ve got the first of Marc Michel’s gorgeous lettuce and courgettes to cook with and I had thought a salad with the courgettes was going to be on the menu but somehow the oven got switched on…. I baked them with a rich, gutsy tomato sauce and goat’s cheese. As usual I was under pressure timewise so I kept in very simple.The sauce was nothing more than a tin of tomatoes and olive oil (along with a little salt and sugar of course) cooked down for about 25 minutes over a medium heat. I sliced the courgettes quite finely and griddled them to add more flavour then layered up everything and baked for 25 minutes. Marc’s lettuce went alongside tossed with a handful of broken walnuts then dressed in olive oil and balsamic.
Baked Courgettes with Tomato and Goat’s cheese
1 tin chopped tomatoes
100gr Goat’s Cheese crumbled
1 tablespoon breadcrumbs
Begin with the sauce. Empty the tomatoes into a small pan along with a dash of olive oil and a pinch of salt and sugar. Cook over a medium heat for about 25 minutes while you get on with everything else.
Cut the courgettes in half so you have pieces about 7 cm long. Slice each half lengthways so you have long slices about 2 mm thick. Heat a griddle pan. Add the courgettes and cook on each side for about 2-3 minutes or until you get those snazzy black lines. When they are all done set aside. To put the dish together take a small oven dish and smear the bottom with a little of the tomato sauce. Add a layer of courgettes, a couple of dollops of the sauce and about a quarter of the cheese. Continue layering ending with goat’s cheese. Sprinkle with the breadcrumbs then bake at Gas mark 5 for about 25 minutes.