We bought a courgette plant in mistake for a chilli plant… yes, I know, very silly, but fortunately I love courgettes. At the moment they are small and I’m eating them raw, but if we get too many, or they get too big, here’s a recipe I might try:

  • 8 oz baby courgettes cut in half
  • olive oil
  • butter
  • 2 onions, finely chopped
  • 2-3 garlic cloves, mashed or chopped
  • 3 ordinary sized courgettes, grated
  • 8 oz rice or orzo
  • white wine
  • stock vegetable or chicken
  • Fresh breadcrumbs ( mixed with a little grated cheese if you like)
  • seasoning
  1. Coat courgettes halves in some of the oil – as much as you think or like, roast for 10 minutes or so at 200C, 400F, gas mark 6, until they have begun to change colour
  2. Meanwhile, fry the onions and garlic gently in olive oil and butter until they are soft then add the grated courgettes, and cook until soft.
  3. Stir in the orzo/rice and wine, add stock and season to taste.
  4. Put the rice/orzo and vegetables into an oven-proof dish, add the cooked courgette halves and cook at 180C, 350F, gas mark 4 for about 15 minutes
  5. Sprinkle on the breadcrumbs and return to the oven for another ten minutes

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