Potato Courgette Casserole
Veg HT MC 100mins
Hot Vegetarian Vegetables Nuts
Main Course Eggless
(sweet pepper) chopped
Chopped Nuts (e.g. Almonds, Walnuts, Peanuts)
sprigs of fresh parsley and/or tarragon,
Potatoes, peeled and thinly sliced
Courgettes, cut into 12mm/½ -inch slices
the oven to 190C, 375F,
Gas Mark 5 and lightly oil an ovenproof dish. Heat the
oil in a large frying pan, add the onion, capsicum and nuts and fry until the
onion is soft and transparent.
2. Add the
chopped herbs and season with black pepper.
one third of the sliced potatoes in the bottom of the ovenproof dish, season
with salt, then place half the onion mixture on top, followed by another third
of sliced potato, season with salt.
4. Add all
the courgettes, season with salt, then the remaining onion mixture.
the cheese sauce over the top then add the final layer of potatoes. Cover the
dish with a lid or aluminium foil and bake for 50 minutes.
the lid or foil and return to the oven for a further 15-20 minutes until browned
and bubbling. Serve hot.
TIPS AND OPTIONS:
Slice the potatoes as thinly as possible. Using a mandoline
or the slicer attachment on a food processor makes this a
lot quicker and easier
Use dried herbs if fresh herbs aren't available. Allow 1
teasp of dried parsley and ½ teasp dried tarragon
Special Equipment required to make
this Courgette Casserole Recipe
Oven poof dish
lid or aluminium foil to cover the dish