Garden To Table: How to Make Courgette (Zucchini) Bake with Risotto & Cheese

“Can I have the recipe for your…?”  has got to be the best circuitous compliment that can be dished out as regards to a meal prepared for someone.

I love when people enjoy my cooking.  Who wouldn’t?  There is something so gratifying about connecting on such a basic yet significant level.

If you would like to experience this jubilation, and you know a cheese and rice lover, then prepare this exalted dish and listen to the silence of everyone eating–silence followed by ‘oohs’, ‘ahhhs’, and ‘wows’. And eventually a request for the recipe.20150621_151427

Gather your ingredients

  • 2 oz/ 60 ml/ ¼ c olive oil
  • 2 onions sliced into ¼” rounds
  • 2 lbs/ 1 kg courgettes sliced into ¼” rounds
  • 5 oz/ 125 g risotto rice
  • 3 garlic cloves (or more!), fine chopped
  • 9 oz/ 250 ml/ 1.125 c hot chicken stock
  • ¼ ts garlic salt
  • pinch or two of ground black pepper
  • 1 c/ 236 ml/ 8 oz kefir, plain yogurt, crème fraîche, or sour cream  (no surprise, I use kefir)
  • 2 large eggs
  • 18 ts nutmeg
  • 14 oz/ 400 g grated cheese– cheddar, swiss, edam, mozzarella, gruyere, etc.  Your choice.  I usually use cheddar; it costs less.  Divide, using one half for mixture and one half for the topping.

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In a large non stick frying pan, heat the oil and fry the onions until they are soft and just golden.

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Add courgettes to the pan with onions.

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Mix together and continue to cook until courgettes begin to soften, about ten minutes.

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Add the rice, garlic, stock, and the salt and pepper to the pan with courgette and onion and mix well.

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Bring to a low simmer.  Add cover and cook for 25 minutes, stirring on occasion and making sure nothing is sticking to the base of the pan. While that cooks, prepare the cheese mixture as directed below and preheat the oven to 220° C/ 425° F/ gas 7.

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Whisk together the eggs, kefir, and nutmeg.  Add in 200 g/ half of the cheese and mix well.  Meanwhile, pour the prepared courgette, onion, and rice mix into a large shallow casserole dish.  Add to it the egg, kefir, and cheese mixture and combine well.  Sprinkle with remaining 200 g/ half of the cheese and…

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Bake for 15 minutes, until cheese is golden brown.  Let rest 15 minutes before serving.  It is even better reheated as leftovers and can be frozen before or after the final baking.

20150621_182020Voila!  There you have it–Courgette bake with risotto and cheese.  It is divine with meatloaf or roast chicken, but certainly is a meal all on it’s own.

p.s.  Mushrooms or aubergines make good substitutes, but all in our house preferred the courgettes.

Enjoy!!!!

29 Comments

      • Eddy Winko says:

        The best use of a Kg of courgettes than can be eaten in one sitting:) Well maybe two sittings as there is some left over for lunch! Very tasty and surprisingly filling 🙂 It took a while to make as the nearest shop with risotto rice and cheddar is over 20km away! I know I could have used other cheese, but I wasn’t going to miss the opportunity to buy some (expensive here) cheddar. I will be making again, thank you!

        Liked by 1 person

        • Eddy, Lucky you-we never have leftovers! 😉

          Risotto hard to get here also, well on the island anyway. I always have to stock up before courgette season hits.

          Thank you for taking the time to come back and comment on the results. I agree, it is very filling, maybe thanks to the rice?

          Talk soon, Melissa 🙂

          Like

  1. Pingback: You’re Zucch-illin’ Me | Hillbillies in Training

  2. I’ll just pop over for a small helping! Always good to have a arsenal of zucchini ( courgett) recipes, lord knows when they start appearing in the garden…….they really start appearing! Cheese, rice, and veg….who can beat that! Hope your season is going well, a bit of rain here and cool, the greens and brassicas quite happy . best to you……from your home state! denise

    Liked by 1 person

    • I just ate my first plate of stir fry with some Swiss chard in it. What a treat as it had been weeks, months perhaps, since having fresh greens.
      This recipe is amazing and I hope you like it as much as we do. Thanks for your kind words! It really does feel special to communicate with a fellow Maine-iac!

      Like

      • We wait with baited breath for the first sizable zucchini to use in this recipe! Yes, we too are now eating our fill of chard, kale, tatsoi ( a favorite of mine), bok choy, and spinach. We wait for the return of all those dark leafy greens and find a way to put them into every dish……tonight, curry with chicken ( our own) spinach, some chard, peppers, and cauliflower. Yum. Always a delight to read your blog…….you carry with you good Maine stock which is obviously blending to perfection with your Irish counterpart.Enjoy all that comes your way,
        denise

        Like

    • Sure you have a wonderful recipe or two (or three 🙂 ) Perhaps you’ve shared already?! I am meeting myself coming and going lately with summer busyness and have not been blogging or reading…miss it desperately though!

      Like

  3. Oh, this recipe looks scrumptious, Melissa! It seems very unique to me. The only thing I’m not familiar with is the courgettes. Is that like a zucchini? I’m going to pin it because I’d love to try it. Thanks for sharing! 😛

    Liked by 1 person

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