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Courgettes with crisp cheese crumbs

Bored of spuds and steamed veg? This more-exotic-than-most side dish will perk up a midweek meal in minutes

  • Prep: 10 mins
    Cook: 30 mins
  • Serves 4
  • Easy
  • Serves 4
  • Easy
  • Calories 203
  • Carbohydrates 22
  • Saturated Fat 2
  • Sugar 6
  • Protein 9
  • Fat 10
  • Fibre 3
  • Salt 0.53

Nutrition per serving

  • Calories 203
  • Carbohydrates 22
  • Saturated Fat 2
  • Sugar 6
  • Protein 9
  • Fat 10
  • Fibre 3
  • Salt 0.53

Ingredients

  • 6 courgettes, trimmed and cut into chunky batons
  • pinch dried chilli flakes
  • 1 tbsp fresh thyme leaves
  • 2 tbsp olive oil
  • 2 garlic cloves, crushed
  • 85g dried or stale breadcrumbs
  • 3 tbsp grated parmesan (or vegetarian Parmesan-style cheese)
  • 4 tbsp ready-made tomatoes pasta sauce or passata

Method

  1. Heat oven to 200C/180C fan/gas 6. Place courgettes in a baking dish or roasting tin and toss with the chilli, thyme, 1 tbsp oil and seasoning. Bake for 20 mins.

  2. Meanwhile, put the remaining oil in a bowl. Stir in the garlic, breadcrumbs, Parmesan and a little seasoning. 3 Stir the tomato sauce through the soft courgettes, then sprinkle with the crumbs and bake for a further 10-15 mins until crisp.

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