We have been having a fabulous summer in England. One of those warm dry summers that appears about once every 20 years. The last like this was in 2003. It’s a little warm for some but it’s better than that August that I remember wearing a coat to the office or even last summer when I never bothered to put my cashmere sweaters away.

One consequence of such a glorious summer is, of course, still more courgettes (zucchini). Here is yet another courgette recipe. This one involves a lot of herbs to form a basis for pilau (pilaf you Americans) and then making it into a main course by breaking in some eggs. There is a lot of prep; you will be chopping and grating, but it does cook up in one pot. Some faff with ‘in and out’ of the oven to finish off but it was worth the work.

Here’s link to all my courgette recipes: 50 Ways to Use your Squash

A couple of very useful tools for this recipe: a handheld mandolin, a mezzaluna and a large shallow enamelled cast iron skillet with a lid – le Creuset or similar. This recipe makes a nice lunch for four, maybe not enough protein for some. I make it and do the eggs separately so that the leftovers keep nicely. Easy to make a vegan version of this recipe with a couple of little tweaks and substitutions.

Let’s get cooking.

Recipe

Ingredients

• 80 grams (3 ounces) mixed green leaves by preference sharper such as watercress, rocket and spinach
• 1 green chilli, sliced with seeds left inside(handle with care, see below)
• 2 medium courgettes, coarsely grated
• 3 tablespoons of chopped coriander (cilantro) (1 tablespoon dried)
• 50 grams (2 ounces) unsalted butter
• 1 tablespoon olive oil
• 1 bunch of spring onions (scallions), trimmed, finely sliced
• 1 tablespoon dried coriander
• 1 teaspoon ground cardamom
• 2 teaspoons ground cumin
• 2 teaspoons nigella seeds
• 40 grams (1/3 cup) raisins
• 300 grams (1 1/4 cup) basmati rice
• 650 mls (2 3/4) vegetable stock (watch out here if you’re doing a vegan version, not all stock cubes are suitable)
• 4 eggs
• 10 grams flaked almonds
• greek yoghurt (full fat) and extra coriander to serve

Instructions

1. Preheat the oven to 200C/400F.
2. Rough tear the green leaves into a bowl.
3. Put on gloves or coat your hands in olive oil, then carefully remove the top of the green chilli, cut in half and then slice as thin as you can. Add to the bowl of green leaves. Wash your hands. Be very careful not to touch your face.
4. Grate the courgettes, add to the vegetable bowl.
5. Chop the coriander with the mezzaluna (I find it very therapeutic, back and forth, back and forth, etc) Here’s a very short video on ‘how to mezzaluna’. Throw the chopped coriander in with the greens.
6. Get your large shallow oven proof skillet on the hob. Melt the butter, add the olive oil. If you’re doing a vegan version omit the butter. Why combine butter and olive oil? Partly for taste but also because the butter keeps the oil from splattering. Using a knife or your hand held mandolin, finely slice your spring onions into the butter & oil.
7. Soften the spring onions for just a minute or so, then throw in the raisins, nigella seeds and the dried herbs (coriander, cumin, cardamom). Cook for another minute, stirring constantly.
8. Add the bowl of green leaves and vegetables. Cook over medium heat, up to ten minutes, allowing the vegetables to shed some water and reduce in volume. Grind over some salt and pepper.
9. Add the rice, stirring to coat and incorporate with the vegetables. Add the vegetable stock (I use Knorr jelly bouillon but then I make a lot of soup and stew). Stock cubes or stock pots are good. Check for ‘vegan friendly’ if you’re trying for a vegan version.
10. Bring the mixture to a bubble, put the lid on and slide it in to the oven. Leave undisturbed for 25 minutes.
11. Remove from the oven, take the lid off. Make four spaces for the eggs in the mixture. Break in the eggs, sprinkle the slivered almonds over the top and return to the oven for about 10 minutes. Leave for longer depending on how firm you like your eggs.
12. Serve with greek yoghurt and extra chopped coriander. Enjoy!

Thank you for reading the blog and trying the recipes. I promise the next recipe will be on something other than courgettes!

Tags: courgettecourgette tsunamicourgettesveganvegetarianzucchinizucchini avalanche