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Courgettes and peas bake
Courgettes and peas bake

Before you jump to Courgettes and peas bake recipe, you may want to read this short interesting healthy tips about Helping Your Heart with Food.

You already know that you need to have a strong and healthy heart. Think about this: How can the rest of your body stay healthy if your heart is in unhealthy? You already understand that regular exercise and a healthy lifestyle are vital in terms of the total health of your heart. Do you know, though, that a number of specific foods are good for making your heart be healthier? Today, you will learn which foods are good for your heart.

Know that fish is basically the healthiest food you can eat. You probably already know this because you’ve likely been told to ensure that you consume fish at least twice a week. This is especially true for people with heart problems or who are worried that their hearts aren’t healthy. Fish has lots of Omega 3’s which are what enables your body to break down bad cholesterol. Try to consume fish in two meals during each week.

There are a whole lot of foods that you can consume that will be good for your body. To be sure, the foods cited in this article can help your body in numerous ways. The foods mentioned are particularly beneficial for the heart, however. Try incorporating these foods in your diet daily. Your heart will thank you!

We hope you got insight from reading it, now let’s go back to courgettes and peas bake recipe. To make courgettes and peas bake you need 9 ingredients and 10 steps. Here is how you cook that.

The ingredients needed to prepare Courgettes and peas bake:
  1. Take 4 courgettes
  2. Take 1 onion
  3. Provide 200 g short pasta
  4. Get 50 g breadcumbs
  5. Take 8-10 cherry tomatoes
  6. You need half tsp of nutmeg
  7. You need 2-3 bay leaves
  8. Get 2-3 tbsp olive oil
  9. Get salt and pepper
Steps to make Courgettes and peas bake:
  1. Add a pinch of salt to one tablespoon of olive oil in a non stick pan. Chop the onions finely and shallow fry them for five minutes or so until golden.
  2. In the meantime, chop the courgettes. The smaller you chop them, the sooner they will become mushy - so it depends on your preference. These are 1-2 cm.
  3. Add the courgettes to the pan with the nutmeg, the bay leaves and a generous pinch of pepper. Stir and cover with a lid. Let it cook for 15-20 minutes.
  4. Once they have become soft and creamy, remove the lid but continue cooking so that the water evaporates.
  5. In the meantime, preheat the oven at 200 C. Cook the pasta with the peas. Leave the pasta a few minutes undercooked as it will finish cooking in the oven.
  6. Chop the cherry tomatoes in half.
  7. Once cooked, mix the pasta and the peas in with the courgettes and remove from heat. Add salt to taste.
  8. Fill an oven dish with the pasta and courgettes, cover it with the breadcrumbs and lay the tomatoes on top. Drizzle generously with olive oil.
  9. Bake for 20 minutes or until the breadcrumbs look crispy. (I burned the tomatoes a bit here).
  10. Ready!

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