I was in an experimental mood the other day and wanted to play around with the veg which had ended up in my fridge! This bake was fun to make, but if it seems complicated there are various ways of shortening the preparation process. Either make extra next time you make a batch of tomato sauce, or use a jar. Also there’s no real need to spread the courgettestrips around the dish, they could be layered like a lasagne instead. It’s already gluten free, and is easy to make vegan.
2 medium courgettes (zucchinis)
Rich tomato sauce*
50g grated cheddar cheese^
1 tblsp sesame seeds
(^for vegan dish, leave out cheese and mix sesame seeds with breadcrumbs, oats or more chopped walnuts)
*Rich tomato sauce
1 onion, finely chopped
2 cloves garlic, finely chopped
1 tin chopped tomatoes
1 tblsp olive oil
1 tsp sun dried tomato paste (or regular tomato paste)
1 tblsp red wine vinegar
Handful of basil, finely chopped.
Salt and black pepper to taste
First make the tomato sauce. Fry the onion and garlic in the olive oil until soft. Add the tomatoes, tomato paste and red wine vinegar and cook for few minuetes to reduce slightly. Add the basil, salt and black pepper. Remove from the heat.
Pre heat the oven to 180˚C / 350˚F. In a food processor, grind the cauliflower and walnuts finely.
Using a vegetable peeler, make strips of the courgette lengthways. Use the strips to line a casserole dish, leaving some to put on top at the end.
Fill the casserole with the cauliflower and walnut mix. Pour over 2 thirds of the tomato sauce.
Top the mixture with the remaining strips of courgette, pour over the remaining tomato sauce, then top with the greated cheese and sesame seeds.
Cook the bake for 20 – 30 minutes, or until the top is a rich brown!