About this recipe:A vegetarian bake with courgette, tomatoes, creme fraiche, Parmesan and fresh herbs, all topped with breadcrumbs - unbeatable, especially in the summer with garden vegetables!
2-3 slices of bread
25g grated Parmesan cheese
2-3 tomatoes (about 350g)
3 courgettes (about 500g), cut into thin slices
oil for greasing
salt and black pepper to taste
1 clove garlic
100ml creme fraiche
1 bunch basil, chopped
1 bunch parsley, chopped
5-6 tablespoons olive oil
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Method Prep:15min › Cook:20min › Ready in:35min
Remove the crust from the bread and break up in the electric blender.
Wash the tomatoes and slit the skin. Put the tomatoes in boiling water and then quickly rinse them under the cold tap. Peel and slice the tomatoes and squeeze the seeds out.
Preheat oven to between 190 C / Gas 5. Grease a baking dish with oil and throw in the courgette slices. Season with salt and pepper.
Mix the garlic into the cream fraiche and spread over the courgette. Lay the tomato slices on top and also season with salt and pepper. Spread the basil over the tomatoes.
Mix the Parmesan cheese with the breadcrumbs, chopped parsley and thyme. Lightly season with salt, then stir in the olive oil. The spread breadcrumbs over the vegetables and place the oven.
Bake for about 30 minutes in the bottom of the preheated oven until golden brown. Brown for 5 minutes under the grill.
Parmesan cheese is not truly vegetarian, as it contains animal rennet. To make this dish 100% vegetarian, omit the cheese or find a suitable vegetarian substitute made without animal rennet. In supermarkets look for the 'parmesan style hard cheeses' which are suitable for vegetarians.