Courgette Al Forno with Conchiglie
with mozzarella and homemade tomato sauce
Did you know that basil was once called a royal herb? It gets its name from the Ancient Greek word for king: basileus.
The quantities provided above are averages only.
Always refer to the product label for the most accurate information about ingredients and allergens
Ingredients
½ piece
Courgette
½ piece
Garlic
½ piece
Red onion
75 g
Cooking cream
(Contains Milk)
½ pack
Diced tomatoes with garlic & onion
⅓ sachet(s)
Italian seasoning
½ bulb(s)
Mozzarella
(Contains Milk)
90 g
Conchiglie
(Contains Wheat, Gluten May be present Egg, Mustard, Soy, Lupin)
5 g
Fresh basil
(May be present Celery)
Not included in your delivery
1 tablespoon
Balsamic vinegar
½ tablespoon
Extra virgin olive oil
½ tablespoon
Olive oil
to taste
Salt and pepper
Nutrition Values
Utensils
Cooking Steps
Preheat the oven to 180°C. Chop the onion and crush or mince the garlic. Slice the courgette into crescents.
Heat the olive oil in a deep frying pan over medium-high heat and fry the garlic and onion for 2 - 3 minutes. Add the chopped tomatoes and the cream, along with the balsamic vinegar and Italian herbs. Season with salt and pepper, then mix well to combine. Bring to a boil and allow to simmer for 10 - 12 minutes over medium-high heat.
Transfer the courgette to an oven dish. Tear the mozzarella into small pieces.
Pour over the sauce and top with the mozzarella. Season with salt and pepper and then bake in the oven for 25 minutes.
Did you know... tinned tomatoes contain almost as many vitamins and minerals as fresh ones!
In the meantime, boil plenty of salted water in a pot or saucepan and cook the conchiglie for 14 - 16 minutes. Drain and set aside. Roughly chop or tear the basil.
Add the extra virgin olive oil and half of the basil to the conchiglie. Season to taste with salt and pepper and mix well. Serve the conchiglie on plates and top with the courgette al forno. Garnish with the rest of the basil.