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Potato Courgette Casserole Veg HT MC 100mins
Serves 4 Hot Vegetarian Vegetables Nuts Main Course Eggless
Ingredients 1 tbsp Olive Oil 1 large Onion, chopped 1 Capsicum (sweet pepper) chopped 2 tbsp Chopped Nuts (e.g. Almonds, Walnuts, Peanuts) A few sprigs of fresh parsley and/or tarragon Salt and Black pepper 675g/1½ lb Potatoes, peeled and thinly sliced 3 Courgettes, cut into 12mm/½ -inch slices 540ml/18fl.oz. Cheese Sauce
Instructions
1. Preheat 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.
3. Place 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.
5. Pour 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.
6. Remove the lid or foil and return to the oven for a further 15-20 minutes until browned and bubbling. Serve hot.
More Vegetarian Recipes | What's in Season | Growing Vegetables
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