Courgette Timabale
This recipe combines the freshness of grated courgettes with a creamy creme fraiche and parmesan mixture, all baked to golden perfection. The addition of mint in both the savory custard and tomato sauce adds a delightful aroma that complements the overall dish. Each bite is a harmonious blend of flavors, making it a perfect choice for a flavorful and satisfying meal.
— Constant Cookbook
Ingredients
- 250 g Grated Courgettes
- 1 tbsp Sea Salt
- 4 Eggs
- 4 tbsp Creme Fraiche
- 3 tbsp Grated Parmesan
- 2 Salad Onions finely chopped
- 10 Mint leaves finely chopped
- For the Tomato Sauce
- 1 tbsp Olive Oil
- 1 Garlic Clove finely chopped
- 750 g Tomatoes skinned and chopped
- 5 Mint leaves finely chopped
Instructions
- Sprinkle courgettes with sea salt and leave in colander for 30 mins
- Rinse courgettes and squeeze out as much water as
- possible in tea towel
- Make the tomato sauce . Cook garlic in the oil for 30 seconds, add tomatoes and season. Cook for 30 mins on medium heat uncovered stirring regularly.
- Preheat oven to 180c. In a bowl beat the eggs with the creme fraiche. Add the parmesan, onions, mint and courgettes, season and stir.
- Oil 6 ramekins, cut discs of baking paper and put in each ramekin.
- Put ramekins in roasting tin and fill each with mixture.Put hot water in roasting tin to come halfway up each ramekin. Bake for 30 mins until golden
- Add mint to the sauce and heat
- Lift out ramekins, run knife around insides and flip onto plates. Serve with the hot tomato sauce
Yield
Serves 6
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