Courgette and Marscapone bake

You know when you sometimes surprise yourself at your own brilliance? Without meaning to, this is one of those recipes. Made out of a selection of delicious elements found in my fridge one evening, it has quickly become one of my favourite vegetable dishes.

It begins with slicing courgettes with a vegetable peeler, into ribbons. Then tossed with mascarpone and topped with gruyere, croutons, lemon and dukkah – it is packed with flavour and ridiculously easy to make. Keep this on file for your next dinner party, or if you’re entertaining a vegetarian – it will make a delicious main course or starter too!

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Serves 2
6 courgettes, sliced horizontally with a vegetable peeler
1 tsp butter
3 heaped tbsp mascarpone
zest of ½ lemon
small handful croutons
1 tsp Eat Art Egyptian Dukkah
2 tbsp gruyere (or cheese of your choice)
1 tsp fresh thyme leaves

Egyptian Dukkah Preheat an oven to 180 degrees C. Heat a frying pan and add the butter and courgette ribbons. Stir gently until starting to soften, then add the mascarpone, thyme and lemon zest. Cook until the mascarpone melts. Spoon the courgettes into two ramekins and top with the croutons, gruyere and dukkah. Bake for 15 – 20 minutes, or until the tops turn golden. Serve immediately.


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