Courgette glut recipe: courgette and tomato eggy bake

Courgette glutIt is such a pleasure to grow and eat your own delicious fruit and veg. However, there is always too much of something and we have had a courgette glut for weeks. The freezer is packed with them in various forms. Actually, the courgettes have finally slowed but I am still dealing with the glut. Now the tomatoes are coming thick and fast. This seasonal vegetarian recipe combines the two.  It makes a nice change from courgette soup!

Courgette and tomato eggy bake

Serves 6

2oz/50g butter

1 lb/400g courgettes, thinly sliced

1 lb/400g tomatoes, thickly sliced

2 medium onions, chopped

Two medium peppers, chopped

3 cloves garlic, crushed

Heaped teaspoon dried mixed herbs

Half a pintwhite wine or cider

1 tablespoon Marigold vegetable stock

Pinch dried chilli flakes (optional)

4 or 5 hard boiled eggs, sliced

4oz/100g grated cheddar

Salt and pepper to taste

Firstly, preheat the oven to 180 degrees C. Heat the butter in a large frying pan or wok and sauté the onions, garlic, pepper and courgettes for 5 minutes or so, stirring regularly. Add the white wine, stock powder, herbs and seasonings and bring to the boil. Simmer for 10 minutes. Add the chilli flakes if liked.

courgette glutNow start to layer up. Place the courgette mixture into a large baking dish. Add the sliced tomatoes.

courgette glut
Finally, add the sliced eggs and top with the grated cheese

courgette glut
Bake for around 30 minutes. This goes really well with some crispy roasted new potatoes.

Anyone else got a glut of anything? How are you dealing with your tomato or courgette glut?

7 thoughts on “Courgette glut recipe: courgette and tomato eggy bake

  1. My mother-in-law made something very similar in a crock pot this past weekend at the lake cabin. It was so delicious. It didn’t get the crip browning, but the flavors were all there. I can’t wait to have it again.

  2. We have a runner bean glut – every day there are more to pick. We’ve eaten loads and frozen loads and given away a fair amount too.
    One thing I won’t be doing with them is making runner bean chutney. I tried it a couple of years ago – jars and jars of the stuff. The house smelt of boiled vinegar for days afterwards – it was horrible but I kept telling myself that it would be worth it when we tasted our delicious chutney. We waited the requisite three months and eagerly opened a jar. It was revolting, absolutely YUK!

    • I don’t mind a bit of runner bean chutney but we don’t eat enough to make it worthwhile. We have a lot too

  3. A few years bacj I left a couple of corgettes go supersize. Made a Corgette/Marrow wine. It takes on any flavour brewed with it fantastically. Mine hax raisins and ginger in it. Made a fantastic winter warmer for hot toddys or drunk just as a glass of wine.

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