This delicious dish is ideal for a simple, nutritious evening meal. Technically, you should use Parmesan cheese in parmigiana recipes but I used cheddar instead and it worked very well!
1 medium onion, finely chopped
2 zucchini, cut into ribbons about 1/2 cm thick
3 cloves garlic, crushed
1 400-gram can of tomatoes
2 cups breadcrumbs
100 grams grated cheese (Parmesan or cheddar)
1/2 tsp pimenton (smoked paprika)
4 tbsp olive oil
1. Dice the onion and sauté with the crushed garlic in 2 tbsp olive oil until golden. 2. Add the can of tomatoes and the pimenton. Simmer, stirring frequently, for 20 minutes. 3. Shallow-fry the sliced zucchini in the other 2 tbsp of olive oil (you will probably need to add more while frying) until the slices are golden and slightly brown. Turn the slices while frying so they are golden on both sides. 4. Layer the zucchini in a baking dish (I used one which was 27 x 21 cm), followed by the tomato sauce, then sprinkle the breadcrumbs over the zucchini and tomato. Finally, sprinkle the grated cheese evenly on top. 5. Bake at 340F/170C for 20 – 25 minutes, until the breadcrumbs are crispy and the cheese is golden. 6. Enjoy! I served it with a side of garden peas and steamed cauliflower but it would also make a great lunch dish along with a green salad.
A rather spectacular Kohlrabi by Petr Kratochvil (public domain image)
Kohlrabi is a versatile member of the brassica family; in the winter, you can use it in hearty soups and stews or create a delicious mash with olive oil and salt and pepper. The summer crop of kohlrabi is less fibrous than during the winter and it is ideally suited for summer salads and kohlrabi slaw. Try adding grated kohlrabi and carrot together with a mustard dressing.
This kohlrabi soup – my own recipe – is perfect for a light lunch in the garden. The combination of peas and mint help to bring out the crisp taste of the kohlrabi, resulting in a delicious summer soup.
SUMMERY KOHLRABI SOUP
2 tbsp good-quality olive oil
2 large onions, finely diced
3 garlic cloves, crushed
1 kohlrabi, peeled and diced
2 carrots, diced
3 heaped tbsp frozen garden peas
3.5 cups/1.5 pints vegetable stock
2 heaped tbsp chopped fresh mint
1/2 tsp dried oregano
Salt and pepper
1. Saute the onions and garlic in the olive oil for approx. 10 minutes, until they are golden. 2. Add the kohlrabi and carrots to the pan. Saute gently for 15 minutes, stirring frequently, until the vegetables are tender. 3. Add the vegetable stock and the peas. Bring to the boil, then immediately turn down the heat and let it simmer for 5 minutes until the peas are cooked. 4. Add the chopped mint, season with salt and pepper to taste and blend.