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Courgette/ Zucchini Stack

Written By Gracie 

This isn’t as guilt-free as some of our recipes because it does involve a lot of parmesan! However… it is gluten-free, vegetarian, delicious and great as a dinner party starter/main (depending on how hungry your guests are).

It’s sliced courgette/zucchini stacked with a basil and cashew cream (which is very similar to pesto) and parmesan cheese, inspired by the delicious ‘Melanzane alla Parmigiana’ that I had as a starter at ‘La Famiglia’ a fantastic restaurant in Chelsea, London.

Ingredients: (Serves 2)

The Stack

  • 2 x Courgettes/Zucchini (around 500g)
  • 40g x Fresh parmesan cheese
  • Olive oil
  • Black pepper

Basil & Cashew Cream

  • 40g x Cashews
  • 25g x Fresh basil
  • 1 x Garlic clove
  • 3 x Tbsp olive oil
  • Juice of 1/2 a lemon
  • Himalayan salt & black pepper (generous pinch)

Directions: 

1) Start by making the basil & cashew cream; Put all the ingredients into a blender or use a hand-held and whizz until smooth. Then grate the parmesan into a bowl.

2) Wash the courgette/zucchini and cut in half then cut lengthways into slices for staking

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3) Cover a baking tray in tin foil then start the stacking. Place two slices next to each other, then spread on a bit of the pesto

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4) Then sprinkle over some cheese.

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5) Repeat this until the first courgette/zucchini has been used up. With the top layer put a bit more pesto and a larger sprinkle of cheese.

6) Do exactly the same for the second stack (and for any more you are making).

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7) Grate some more black pepper over the stacks and drizzle over a tiny but more olive oil then pop in the oven and bake for about 20 minutes at 180 degrees C until the cheese has melted, the top is golden brown and the veg is cooked through.

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