Courgette Bake

This makes a tasty, colourful side dish that can be served with many main meals.

Ingredients

3 courgettes
3 tomatoes
2 cloves garlic
2 x 15ml spoons olive oil

Equipment

Colander
Chopping board
Sharp knife
Garlic press
Large shallow
ovenproof dish
Measuring spoons
Kitchen foil
Pan stand
Oven gloves

Instructions

1. Preheat the oven to 200°C/180°C fan or gas mark 6.
2. Wash the courgettes and tomatoes.
3. Slice the courgettes into discs about the thickness of a £1 coin.
4. Chop the tomatoes into small 1–2cm cubes.
5. Peel and crush the garlic.
6. Arrange the courgette slices over the base of the ovenproof dish.
7. Sprinkle with the tomatoes and garlic.
8. Drizzle over the olive oil.
9. Cover with foil and bake for 20–25 minutes. Remove the foil for the last 5 minutes if you want a crispy top.

Skills used include:
Washing, peeling, chopping, crushing and baking.

Something to try next time

• Replace the fresh tomatoes with canned tomatoes.
• Top with 50g of grated reduced-fat Cheddar cheese.

Prepare now, eat later

• Prepare the vegetables and store in the fridge in plastic containers or bags for up to 24 hours.
• Cool and store in the fridge for up to 3 days. Try using any leftovers to make soup.