I favor small red/yellow peppers for this.
Four of these on a plate and you have a light lunch or supper.
(Two would be good as a starter–on a small bed of rocket (arugula).
We added some simple broccoli with garlic to the plate last night.
A pretty picture.
This is adapted from a Marcella Hazan recipe.
3 smallish red peppers
40z/100gms small courgettes–sliced thin (a food processor’s disc is helpful for this)
1 clove garlic–chopped fine
2 oz/50gms grated Emmental cheese (We like the creamy taste of the emmental, but you could try substituting other cheeses, such as parmesan)
1 oz/25gms breadcrumbs (I use organic wholewheat or rye.)
4 tbs olive oil
2 tbs parsley–chopped
salt and pepper
- set the oven to 400F/200C
- Peel the peppers carefully with a hand peeler (easier than expected); halve them and then halve them again to form cargo carrying boats.
- Remove the seeds.
- Slice the courgettes as thinly as you can.
- In a large bowl mix the courgettes, cheese, parsley, garlic and breadcrumbs with two tablespoons of the olive oil and season to taste.
- Load the pepper boats generously with the courgette cargo.
- Oil a piece of foil on an oven tray and moor the boats on it.
- “How apt” Meredith says ” …these boats being so “moorish”!
- Sprinkle over the fourth tablespoon of oil.
- Thirty minutes in the top half of the oven should do it.