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1/1 Photo of Hazelnut and Courgette (Zucchini) Bake
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.
Units: US | Metric
Serving Size: 1 (304 g)
Servings Per Recipe: 4