Thursday 8 May 2008

Greek Courgette and Rice Bake

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You know when you come across a recipe that you're not completely convinced about, but you try it anyways and are actually really positively surprised by the result? Well, that happened to me last night.

I had taken some lean minced beef from the freezer in the morning and then remembered that I had two courgettes that had been sitting in my fridge for over a week and were quickly approaching their beyond hope date. I had bought them to make a pasta sauce that a Portuguese friend of mine once made, involving plenty of garlic, cream and cheese, but since I am trying to get back into running and cooking a little healthier it never got made.

Anyways, what to do with those two ingredients and without having to go shopping? I just googled for recipes using both ingredients and came across this Greek Courgette and Rice Bake on a German cooking site called Marion's Kochbuch. Bingo! I have no idea if it is authentic, and as I said I wasn't completely convinced by just looking at the recipe, but I had everything in and got a chance to use my courgettes and minced beef and with small additions and alterations such as garlic (I just couldn't help myself), it turned into a simple and quick weeknight meal full of flavour, that I will definitely make again.


Greek Courgette and Rice Bake (serves 3-4)

125gr rice
1tbsp olive oil
1 onion, chopped finely
250gr lean minced beef
200gr tomatoes, peeled and quartered
300gr courgette, sliced medium thick
1 large clove of garlic, minced
1tbsp oregano
1tbsp thyme
salt, to taste
freshly ground black pepper, to taste
200gr feta cheese

Cook the rice according to the instruction on the packet, but use vegetable stock instead of water for extra flavour.

Heat the oil in a frying pan and add the onions and minced beef. Fry until the beef is browned, about 10-14 Minutes.

Preheat your oven to 200C/Gas 6.

Add the tomatoes, courgettes, garlic and herbs and cook on a moderate heat for another seven minutes or so. Season with salt and pepper.

Add the rice and stir until everything is well combined. If the mix is very dry you can add a couple of tablespoons of water.

Place into an oven proof dish and crumble the feta cheese over the top.

Bake for 10 minutes in the middle of the oven.



Peter M said...

Sylvie, I can't think of any traditional dish named for this but this is obviously a Greek inspired dish, with ingredients used alot in our cuisine. Glad you enjoyed it and it looks like a fine meal.

Nic said...

Nice to have you back Sylvie!
Any one-pot dish is good in my books. and this one looks brilliant. I would have to sub the beef, but that is easy!

Jan said...

Sylvie - Glad your back - that looks soooo nice. I want to eat that now! I will be having a go at this myself me thinks.

Raquel said...

Sylvie: That looks sooooo nice! Definite keeper. I love courgettes.

Kelly-Jane said...

That looks lovely, I love courgettes too, and you have to make the most of healthy likes!

Gloria Baker said...

Sylvie this looks so nice!!! I love it!! Gloria

test it comm said...

This sounds really good!! Bookmarked.

Marie Rayner said...

Love courgettes in anything and as anyone knows who's grown them, you can never have too many recipes to use them up in! This is going in my to do folder!

Sylvie said...

Peter, I thought it was Greek-inspired, rather than authentic. Good none the less.

Nic, you could easily sub the meat for something else or use Quorn, I'm sure it'd still be tasty.

Jan, I'd have happily shared my leftovers with you.

Raquel and Kelly-Jane, I love courgettes too, they are so versatile.

Gloria, thank you.

Kevin and Marie, if you do try it I'd love to know what you think or if you've made any changes.

Anonymous said...

This is a really wonderful recipe. I love all the savory ingredients. Delicious!

Anonymous said...

This is a really wonderful recipe. I love all the savory ingredients. Delicious!