£87.99
24cm Semi flat Frying Pan with lid
A high quality frying pan which is perfect for dry frying eggs and omelettes and much, much more. With a detachable handle, the pan becomes a fantastic oven dish too!
Courgette and Quorn bake
Nutritional Info
Calories per serving
187KCal
Ingredients
- 2 red onions, finely chopped
- 2 garlic cloves, crushed
- 200g Quorn mince
- 1 x 400g can chopped tomatoes
- 500g tomato passata
- 1-2 tsps vegetable stock powder
- 1 tbsp chopped fresh chives, plus extra for garnish
- 300g courgettes, sliced
- 300g 3% fat yogurt
- 50g Rosemary Conley's Less Than 5% Fat Mature Cheese, or vegetarian alternative, grated
- freshly ground black pepper
Cooking Instructions
- Preheat the oven to 200C, 400F, Gas Mark 6.
- Heat a non-stick pan and dry-fry the onions and garlic until soft. Add the Quorn mince and continue cooking for 2 minutes. Add the chopped tomatoes, tomato passata, stock powder and chives and reduce to a gentle simmer while you cook the courgettes.
- Heat a non-stick griddle pan and cook the courgettes on both sides until lightly browned, seasoning with black pepper.
- Layer the courgettes and tomato mixture in an ovenproof dish. Pour the yogurt over the top and add the grated cheese.
- Bake in the oven for 20 minutes until the cheese has melted and the dish is hot all the way through. Garnish with the chives.
Tips
This dish makes a good, wheat-free alternative to lasagne.
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