Everywhere you look at in my house at the moment there are courgettes of different shapes and sizes. In the sinks, the fridge and on the worktops. It’s a lovely problem to have and I’m intending to conquer it by including courgette in every meal and snack for the next few weeks. I might just let the kids off having it grated into their breakfast cereals if I’m feeling generous 🙂
So I’m starting a series of courgette recipes in Plot to Plate, beginning with this delicious cornbread which we’ve been enjoying for years and moving on to other ideas including some yummy courgette Earl Grey tea bread which I’ve been experimenting with this week.
1 red pepper
2 medium courgettes (I used 2/3 of this big one)
4 tbsp olive oil
1 chilli (vary heat levels of the chilli to taste)
2 small sweetcorn cobs with kernels removed or 1 cup frozen sweetcorn
125ml crème fraiche
1/2 tsp sea salt
1 tsp baking powder
250g grated cheddar cheese
1/2 tsp paprika
Chop the onion and red pepper and grate the courgette. Add to a frying pan with 2 tbsp of olive oil and cook until soft. Cool in a bowl.
Beat the egg with remaining olive oil and add chopped chilli and cooled veg. Stir in the rest of the ingredients (except the paprika and 50g of grated cheese). Pour into a 21 cm diameter shallow cake tin and sprinkle the cheese and paprika over the top.
Bake at 180ºc for 40 mins. I usually serve warm with salad, vegetables or soup.