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Courgette, Corn & Cashew Nut Casserole
Nb persons: 1
Yield:
Preparation time:
Total time:
Source: Tesco Diets
| 1 tsp | olive oil |
| 1 clove | garlic |
| 1 oz | onion |
| 1 | courgette |
| 3 oz | frozen sweetcorn |
| 1 tsp | plain flour |
| 1 pinch | dried mixed herbs |
| 1 tbsp | dry breadcrumbs |
| 6 | cashew nuts |
| ½ | vegetable stock cube |
| 1 slice | wholemeal bread, additional |
| 1 | orange, additional |
1. Preheat the oven to 190°C.
2. Gently fry the garlic, chopped onion, sliced courgette and corn in the olive oil.
3. Mix the flour with half a cup of cold water and crush the stock cube into the flour and water mixture. Pour this over the courgette mixture. Add the mixed herbs.
4. Cook on a medium heat for about 15 minutes or until sauce thickens and reduces.
5. In a bowl, mix the breadcrumbs with the chopped cashew nuts. Pour the vegetable mix into an oven-proof baking dish and top with the breadcrumb and cashew mixture.
6. Bake in a preheated oven for 10 minutes, until breadcrumbs are golden brown.
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