Every parent knows the trials of getting little ones to eat their vegetables. But one sure fire way to help is knowing how to cook each vegetable in a multitude of ways. So if they sniff their nose up at boiled greens, this tasty recipe might just do the trick. Layers of sweet caramelised onions and soft, stock-soaked courgettes baked in the oven topped with gooey, melted cheese. What’s not to love?! A great side dish to serve with roast chicken, white fish or even on top of spaghetti
- 1 large onion, thinly sliced into half moons
- 2tbsp olive oil
- 2 garlic cloves, crushed
- 4 courgettes, sliced on a diagonal
- 100g Parmesan, grated
- 250ml veg stock
Preheat oven to 200°C/400°F/Gas Mark 6. Fry the onion and garlic in 1tbsp of the olive oil in a frying pan on a low heat for 15mins until golden and caramelised. Set aside.
Layer the courgette slices in a single layer of a buttered oven proof dish. Top with a layer of the cooked onions. Repeat layers, finishing with courgettes.
Pour the stock over the vegetables and top with ¾ of the parmesan. Bake in oven for 20mins until golden and bubbling. Before serving, sprinkle the remaining grated parmesan over the top.
If you’re not a fan of the tangy taste of Parmesan, then try any melting cheese, such as Gruyere, Cheddar or swiss