Preheat oven to 180. Put 500g courgettes, 2 sliced leeks, 1 garlic clove and plenty of seasoning into a saucepan. Add enough water to just cover the base of the saucepan. Cover and cook for 10 mins untli just softened.
Drain well and return to the saucepan. Tear 200g sliced ham into pieces and add to the pan. Stir in 200g creme fraiche and 100g frozen spinach and season.
Spoon the courgette and ham mixture into a 2-litre heatproof dish. Combine 100g fresh breadcrumbs, 1 tb oil and 30g grated parmesan cheese. Springle over the courgette mixture to cover and then bake for 25 mins until golden, then serve.
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