Ingredients
-
4 medium courgettes Courgette
-
2 large or 8 cherry tomatoes Ripe tomato
-
80 grams CheeseGruyere or Mozzarella are good baking cheeses.
-
½ tablespoon Olive Oil
-
¼ teaspoon Dijon MustardOptional
-
Pinch Smoked PaprikaOptional
-
4 or 5 chopped & a few for garnish Basil leavesYou can use a ¼ teaspoon of dried basil or mixed herbs instead.
Directions
This cheesy low carb courgette recipe makes an ideal lunch or supper dish.
Courgettes are blood sugar friendly due to their high water content. They contain potassium, which helps reduce blood pressure. They also contain vitamin C and some of the B vitamins.
Don’t peel the courgettes for this recipe. Peeling allows the moisture to seep from the flesh which will result in it becoming soggy. Most of the fibre is contained in the skin.
Steps
|
1
Done
|
Preheat the oven to 200°C/400°F/Gas mark 6. Place a baking tray in the oven to preheat. |
|
2
Done
|
Wash and dry the courgettes and tomato. Slice the courgette lengthwise. If the courgette is quite thick slice it in 3, otherwise just cut it in 2 halves. Slice the tomato. |
|
3
Done
|
Remove the tray from the oven and brush with a little olive oil. Place the courgette slices in the tin. Top with the cheese (you can slice or grate it) and the sliced tomato. Add the mustard and the chopped herbs to the remaining olive oil and dot over the top. |
|
4
Done
|
Place in the preheated oven for 30 minutes (depending on the oven) or until the cheese is bubbling and starting to brown. Serve warm or hot. Any leftovers can be stored in a cover dish in the fridge and added to an omelette later. |
