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    You are in: Home / Recipes / Hazelnut and Courgette (Zucchini) Bake Recipe
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    Hazelnut and Courgette (Zucchini) Bake

    Hazelnut and Courgette (Zucchini) Bake. Photo by Chef Joey Z.

    1/1 Photo of Hazelnut and Courgette (Zucchini) Bake

    Total Time:

    Prep Time:

    Cook Time:

    1 hrs

    20 mins

    40 mins

    Mrs B's Note:

    I've lost count of the number of times I've made this recipe, which comes from "Sarah Brown's Vegetarian Cookbook". Sarah Brown is a well known British cookery writer. This roast is a light, delicately flavoured centrepiece dish, which can be served hot or cold. Ideal for summer dining, and a useful way of using some of your garden's over-abundant crop of courgettes! The last time I made this recipe (after posting) I decided the mix was 'wet' enough without adding the pureed tomato, so I've updated this to show this ingredient as optional. Works fine with and fine without--your choice.

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    Ingredients:

    Servings:

    Units: US | Metric

    Directions:

    1. 1
      Preheat the oven to 350°F/180°C/gas mark 4.
    2. 2
      In a large frying pan gently sauté the onion for 3-4 minutes in 2 tablespoons of oil.
    3. 3
      Add the hazelnuts, courgettes, sesame seeds, cumin, turmeric and ginger; stir ingredients together and continuing to stir occasionally, cook over a moderate heat for 7-10 minutes until the nuts have lightly browned and the courgettes are soft (the hazelnuts will absorb the oil during cooking so add the remaining oil during this stage if you need to); remove from heat when cooked.
    4. 4
      Mix in the oatmeal, almonds, coconut and tomatoes (if using) and stir together thoroughly; season with cayenne, salt and black pepper.
    5. 5
      Grease a 1 lb loaf tin or a deep pate dish and press the mixture in well; bake for 35-40 minutes or until the top is well browned and firm to the touch.
    6. 6
      Remove from oven when cooked and allow the roast to rest in its tin for a few minutes before turning out and slicing; for extra presentation you can decorate the top with additional thin cut slices of courgette that have been gently fried.

    Ratings & Reviews:

    • on August 21, 2007

      55

      How good can a nut loaf get?!! This is excellent (Dave's just finished his second helping!). Only had a mix of brazils, almonds & cashews (retrieved from a pack of breakfast cereal!!)but they tasted great! Next time I'll get hazelnuts to try. Thanks Mrs B!

      people found this review Helpful. Was this review helpful to you? Yes | No
    • on June 29, 2007

      45

      I made this last night for supper and we loved it. I agree, the tomatoes do make it a bit too moist, so I'll cut back or eliminate them next time. The zucchini I used was given to me by a friend from their organic garden. This made the recipe taste extra yummy.

      people found this review Helpful. Was this review helpful to you? Yes | No
    • on October 09, 2005

      55

      An unusual and truly fabulous blend of flavours and textures. Out of respect for the sheer unusualness of the ingredients, for once, I didn’t make a single change. I opted to use only about 1 tablespoon of pureed tomatoes. Everyone loved this dish. Next time, I’m going to double the recipe. There was none left to see what it would taste like cold or at room temperature. And I’m curious! Regardless of whether you like vegetarian recipes, if you like the sound of the ingredients, give this one a try! Thank you so much for sharing this recipe, Caroline!

      people found this review Helpful. Was this review helpful to you? Yes | No

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    Nutritional Facts for Hazelnut and Courgette (Zucchini) Bake

    Serving Size: 1 (304 g)

    Servings Per Recipe: 4

    Amount Per Serving
    % Daily Value
    Calories 615.9
     
    Calories from Fat 454
    73%
    Total Fat 50.4 g
    77%
    Saturated Fat 12.5 g
    62%
    Cholesterol 0.0 mg
    0%
    Sodium 22.8 mg
    0%
    Total Carbohydrate 34.7 g
    11%
    Dietary Fiber 9.6 g
    38%
    Sugars 6.2 g
    24%
    Protein 15.3 g
    30%

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