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Servings 4
Calories 324 kcal
Prep Time15 mins
Cook Time7 mins
Total Time22 mins

Ingredients
 

  • 4 medium courgettes, washed well then sliced on a 1cm diagonal cut
  • ½ tsp ground cumin
  • ½ tsp ground turmeric
  • 2 tbsp vegetable oil
  • 1 garlic clove, crushed
  • salt and freshly ground black pepper, freshly milled
  • 225 g Taleggio or Cambazola cheese, cut into ½ cm thick slices
  • 1 large red onion, peeled and cut into very thin rings
  • 2 limes juice of
  • 100 white wine vinegar
  • 2 tsp caster sugar

Instructions
 

  • Place the lime juice, vinegar and sugar together into a bowl and mix together.
  • Add the onions and coat into the vinegar, cover and leave for 1 hour. They will change dramatically, slightly pinker, with a sweet, acidic edge, perfect with cooked cheese.
  • Heat the vegetable oil in a wok or large frying pan.
  • Add the cumin and tumeric, then cook for 10 seconds, do not burn, then add the garlic and cook for a further 1 minute.
  • Add the courgettes, season well. Courgettes need a lot of seasoning, and cook over a high heat until nicely coloured, but still green and firm.
  • You may have to cook the courgettes in 2 batches if the wok or frying pan you use is small.
  • Tip the cooked courgettes into a baking dish.
  • Lay the cheese over the Sautéd courgettes and season with black pepper, place in a hot oven or under the grill to melt slightly, but not brown.
  • This will ensure the cheese has that lovely stringy consistency. If you can't find Tallegio then Cambazola or Mozzarella are very good alternatives.
  • Serve topped with pickled red onion rings piled on top, a very simple but very tasty supper dish.
  • A couple of good tips are if you have any cooked pasta left over then just add to the courgettes before you top with cheese, also a bottle or tin of cooked peppers, drained and chopped works very well indeed.
  • Serve with a green salad and crusty sliced bread.
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Nutrition Facts
Sautéed Courgettes with Tallegio and Lightly Pickled Onion
Amount per Serving
Calories
324
% Daily Value*
Fat
 
24
g
37
%
Saturated Fat
 
16
g
100
%
Cholesterol
 
42
mg
14
%
Sodium
 
805
mg
35
%
Potassium
 
745
mg
21
%
Carbohydrates
 
14
g
5
%
Fiber
 
3
g
13
%
Sugar
 
9
g
10
%
Protein
 
15
g
30
%
* Percent Daily Values are based on a 2000 calorie diet.
Course Main Course, Vegetables
Cuisine British, Italian, Summer
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