Hazelnut And Courgette (Zucchini) Bake Recipe

Name: Hazelnut And Courgette (Zucchini) Bake
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 medium onion, finely chopped; 3 tablespoons sunflower oil; 4 ounces hazelnuts, roughly chopped; 1 1/4 lbs courgettes, diced; 1/2 tablespoon sesame seeds; 1/2 tablespoon cumin seed; 1/2 teaspoon turmeric; 1/4 teaspoon grated gingerroot; 3 ounces medium oatmeal (or rolled oat flakes); 3 ounces ground almonds; 2 ounces creamed coconut, grated; 5 ounces canned tomatoes, pureed (optional); 1 pinch cayenne pepper, to taste; salt and black pepper, to taste

Servings: persons

1 medium onion, finely chopped
3 tablespoons sunflower oil
4 ounces hazelnuts, roughly chopped
1 1/4 lbs courgettes, diced
1/2 tablespoon sesame seeds
1/2 tablespoon cumin seed
1/2 teaspoon turmeric
1/4 teaspoon grated gingerroot
3 ounces medium oatmeal (or rolled oat flakes)
3 ounces ground almonds
2 ounces creamed coconut, grated
5 ounces canned tomatoes, pureed (optional)
1 pinch cayenne pepper, to taste
salt and black pepper, to taste

1
Preheat the oven to 350u00b0F/180u00b0C/gas mark 4.
2
In a large frying pan gently saute the onion for 3-4 minutes in 2 tablespoons of oil.
3
Add the hazelnuts, courgettes, sesame seeds, cumin, turmeric and ginger; stir ingredients together and continuing to stir occasionally, cook over a moderate heat for 7-10 minutes until the nuts have lightly browned and the courgettes are soft (the hazelnuts will absorb the oil during cooking so add the remaining oil during this stage if you need to); remove from heat when cooked.
4
Mix in the oatmeal, almonds, coconut and tomatoes (if using) and stir together thoroughly; season with cayenne, salt and black pepper.
5
Grease a 1 lb loaf tin or a deep pate dish and press the mixture in well; bake for 35-40 minutes or until the top is well browned and firm to the touch.
6
Remove from oven when cooked and allow the roast to rest in its tin for a few minutes before turning out and slicing; for extra presentation you can decorate the top with additional thin cut slices of courgette that have been gently fried.

280

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Leave out the nuts to make it nut-free, or swap in seeds for a similar crunch.
Coconut cream is a reliable plant-based alternative to dairy cream.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 14 ingredients. The key ingredients include: 1 medium onion, finely chopped, 3 tablespoons sunflower oil, 4 ounces hazelnuts, roughly chopped, 1 1/4 lbs courgettes, diced, and more.

Yes, Hazelnut And Courgette (Zucchini) Bake falls under the Vegetarian category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Hazelnut And Courgette (Zucchini) Bake

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions