At this time of year, regardless of what you try to do, you get a glut or a dearth of courgettes. If its a “good year” its a glut, if its a “bad year” there aren’t enough. This year its a glut. So, you pick them small (when you can eat them almost whole) then you miss some and the result is something approaching marrow size very quickly.
This is an alternative to soup and, if you use enough courgette, a reasonable supper. It takes longer than you hope and needs time in the microwave and the oven but, is tasty.
We use tomato sauce from the freezer. Usually we have an excess of tomatoes and one way of storing them is to make a sauce of tomatoes and onions which we freeze in quantities suitable for things like spaghetti bolognese but this recipe uses one portion.
The ingredients in italics are from our garden.
Ingredients (for two)
- 2 large courgettes;
- 1 portion Tomato Sauce
- Sliced Ham
- 75gm grated cheese
Courgette with ham & cheese
Method
Halve the courgettes and scrape out the seeds, leaving a hollow to fill with the rest of the ingredients;
Put the halved courgettes into a oven- & microwave-proof dish and cover with cling film. Microwave for about 5-10 minutes or until mainly cooked but still firm.
Fill the cooked courgettes with the tomato sauce lay the sliced ham on top and then top with the grated cheese.
Oven bake for 10-15 minutes until the cheese has melted and browned slightly.
There you are done, serve with whatever vegetables you like and don’t forget to use the oven to cook something else whilst you’re going (we usually make an apple crumble or something like that).