Monday, July 5, 2010

Courgettes (Zucchini) with cheese and green chilies

I will not even deign to comment on the whole zucchini/courgette name debate (remember, I live in England & every once in a while I feel the need to assert the American vocab) but suffice it to say I was looking for a veggie side dish that was at least pseudo-Mexican and this one fit the bill.

Delicious, but feel free to decrease the amount of cream cheese you put in.

Consider it dependent on your adherence to the credo that veggie side dishes should retain at least some nutritional value.

Serves 6 as a side dish


2 tbsp vegetable oil

1/2 onion, thinly sliced

2 garlic cloves, crushed

1 tsp dried oregano

2 tomatoes

1/3 cup drained pickled jalapeno chili slices, chopped

1 1/4 lb (500g) courgettes (zucchini, gah!)

1/2 cup (115g) cream cheese

salt and ground black pepper


Heat the oil in a frying pan. Add the onion, garlic, and oregano. Fry for 3-4 minutes, until the onion is soft and translucent.

Cut a cross in the base of each tomato. Place in a heatproof bowl and cover with boiling water. Leave in the water for 3 minutes, then lift out on a slotted spoon and plunge into a bowl of cold water. Drain. The skins will have begun to peel back from the crosses. Remove the skins and cut the tomatoes in half and squeeze out the seeds. Chop the flesh into strips.

Top and tail the courgettes, then cut them lengthways into 1/2 inch wide strips. Slice the strips into matchsticks.

Stir the courgettes into the onion mixture and fry for 10 minutes, stirring occasionally, until just tender. Add the tomatoes and chopped jalapenos and cook for 2-3 minutes more.

Add the cream cheese. Reduce the heat to the lowest setting. As the cheese melts, stir gently to coat the courgettes. Season with salt, pile into a heated dish and serve.

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