As we are nearing the end of the Summer harvest here in the Limousin it is time to be using up the very last of our current seasons vegetables and produce. A lovely gift of home grown courgettes from our friends at Chez Jallot inspired this recipe.
My seasonal recipe for baked courgettes with feta, tomato, mint and marjoram is a real taste of summer. I added fresh marjoram and mint because I have this growing in abundance in our garden, but it would be equally delicious with basil or coriander. The baked courgettes can be served as a vegetarian main dish or are good as a vegetable side dish too. It's so quick and simple to put together. I hope you enjoy and do let me know how it goes. Do feel free to share your favourite seasonal recipes too.
recipe author: De Tout Coeur Limousin
serves: 2 as a main dish or 4 as a vegetable side dish
preparation time: 15 minutes
cooking time: 45-60 minutes
Step 1: Ingredients
2 large courgettes
3 chopped medium tomatoes
200g feta cheese
1 clove garlic crushed
1 tbs chopped mint
1 tbs chopped marjoram
splash of olive oil and balsamic vinegar
salt and pepper
preheat oven to about 190-200C
chop the courgettes in half and scoop out any seeds
season with salt and pepper and a splash of olive oil
roast the courgettes for about 10-15 minutes to soften slightly
combine all the other ingredients in a bowl and season
remove the courgettes from the oven and add the tomato and feta filling equally between the courgette halves then drizzle with olive oil and balsamic vinegar
bake for a further 30-45 minutes until the courgettes are soft but not falling apart.
serve hot with and enjoy with some good crusty bread to mop up the juices. Bon appetit!
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