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A Weekday Menu Recipe


Courgette and Mozzarella Pasta  Veg  HT  MC  Italian   30mins


Serves 4      Hot   Vegetarian  Vegetables  Herbs  Main Course



450g/12oz  Pasta, e.g. Macaroni, Fusilli, Penne, Conchiglie

4 Courgettes, (Zucchini) cut into 12mm/˝ inch slices

Salt and Black Pepper

2 x 400g/14oz Tins Chopped Tomatoes

8 Black Olives, pitted and sliced

3 tbsp Freshly grated Parmesan Cheese

1 teasp Freshly Chopped Rosemary

225g/8oz Mozzarella Cheese, cut into12mm/˝ inch cubes

2 tbsp Olive Oil




1.  Preheat the oven to 180C, 350F Gas Mark 4 and light grease a shallow ovenproof dish.


2. Bring a large pan of heavily salted water to the boil, add the pasta and cook for 10 - 12 minutes.


3. Meanwhile,  heat the oil in  a large frying pan, add the courgette and sauté for and transfer to the greased dish.


4. Drain the pasta  well and add to the courgettes together with the tomatoes, olives, Parmesan, rosemary and 1/2 of the mozzarella. Sprinkle with a little more salt and pepper and  mix well.


5. Cover with the remaining mozzarella and bake for 15-20 minutes until cheese is melted and the top slightly browned. Serve immediately.




Serving Suggestions :


Garlic Bread


Ice Cream with Warm Anise White Chocolate Sauce



More Vegetarian  Recipes  |  What's in Season  |  Growing Vegetables


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Key techniques required to make this recipe


Chop to – To cut into pieces of approximately the same size.

Slice to -  To cut food, such as bread, meat, fish or vegetables, into flat pieces of varying thickness.

Freeze/Make ahead


Tips, Options and Substitutions


Main equipment required to make this Recipe


Chopping Knife

Chopping Board


Wooden or Plastic Spoon

Related Recipes and Information

Vegetarian  Main Course Recipes   |  Vegan recipes

Cooking Vegetables  |  Vegetable Side Recipes

What's in Season  |  Growing Vegetables

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