Hazelnut and Courgette (Zucchini) Bake

60 mins (prep 20, cooking 40)
16 ingredients
4 servings
I've lost count of the number of times I've made this recipe, which comes from "Sarah Brown's Vegetarian Cookbook". Sarah Brown is a well known British cookery writer. This roast is a light, delicately flavoured centrepiece dish, which can be served hot or cold. Ideal for summer dining, and a useful way of using some of your garden's over-abundant crop of courgettes! The last time I made this recipe (after posting) I decided the mix was 'wet' enough without adding the pureed tomato, so I've updated this to show this ingredient as optional. Works fine with and fine without--your choice.

Categories:  <-60-mins , vegan , seasonal , european , north-american , main-dish , summer , vegetarian , vegetable , low-in... , low-sodium , time-to-make ,
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Serving Size (221.04 g)
Servings 4
Amount per Serving
Calories 488.01 Calories from Fat 388.62
% Daily Value *
Total Fat 43.18g 265.71%
Saturated Fat 5.67g 113.48%
Trans Fat 0.0g %
Cholesterol 0.0mg 0.0%
Sodium 20.79mg 3.46%
Total Carbohydrate 21.34g 28.45%
Dietary Fiber 6.6 g 105.67%
Sugars 13.08 g %
Protein 11.03g 88.27%
Vitamin A 290.82IU% Vitamin C 27.16mg%
Calcium 124.4mg% Iron 3.05mg%
*Percent Daily Values are based on a 2,000 calorie diet. Your diet value must be higher or lower depending upon your calorie needs:
  Calories 2,000 2,500
Total Fat Less Than 65g 80g
Sat Fat Less Than 20g 25g
Cholesterol Less Than 300mg 300mg
Sodium Less Than 2,400mg 2,400mg
Total Carb   300g 375g
Dietary Fiber   25g 30g
Potassium   3,500 mg
Protein   50 g
Calories Per Gram
Fat 9β€’Carbohydrate 4β€’Protein 4
*Nutrition information was calculated excluding the following ingredients:
medium onion, cumin seed, grated gingerroot, creamed, canned tomatoes, salt and black pepper