Chef

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oil
4 large/450g/l lb courgettes, sliced
1 large onion, chopped
1 ¾ cups/425g/15oz canned tomatoes
chopped basil, thyme or marjoram
sliver lemon peel
salt and freshly ground black pepper
1 cup/225g/8oz macaroni
2 eggs
2/3 cup/150ml/1/4 pt yogurt
¾ cup/75g/3oz grated Cheddar cheese
Serves 4
1-Heat the oil and fry the courgettes until they are lightly colored. Remove them from the pan
and reserve. Add the onion and fry until golden, adding more oil if necessary. Add the tomatoes,
herbs, lemon peel, salt and pepper and simmer for 10 minutes, breaking up the tomatoes and
stirring from time to time.

2-Meanwhile, cook the macaroni and drain it well. Put it into an oven proof dish.

3-Pour the sauce over the macaroni and mix it through well. Lay the cooked courgettes on top.
Mix the eggs, yoghurt and half the cheese and pour the mixture over the courgettes. Scatter the
remaining cheese on top.

4-Bake the dish at 375oF/190oC/Gas 5 for 30 minutes.

VARIATION
You could use aubergines instead of courgettes, in which case slice and salt them, leave them to
drain for 20 minutes, rinse and dry them and proceed as above.
 
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