Its’s not the first time I’ve raved about HelloFresh delivery boxes, (you can read all about the time I discovered them here.) As a busy, working mum of 3, they’re an absolute lifesaver as they take the stress out of deciding what to cook and having to go buy the ingredients. I’ve just restarted my deliveries after a year break as I’ve found I was cooking the same things week after week.
I’ve only been ordering 3 meals a week so that still leaves a few days, to think up healthy meal ideas. So rather than trawl through my cook books ( that super busy mum thing again) I’ve used their new Flavour Generator to help find some recipes. I can do all this while I’m on the site choosing my meals for the next delivery so my whole weeks meals are dun and dusted in one sitting.
It’s a great tool for helping you decide what to cook and try out some new recipes, this week I was in the mood for something Italian. You can you can choose between Italian, British, Middle Eastern, Mexican and Indian on the Flavour Generator drop down menu. Once you’ve decided on that, there’s more choices on the next drop down for flavour; tangy, herby, sweet or spicy. Then its spin and het presto! My Italian, herby mood brought up this recipe for Courgette Parmigiana with Insalata Caprese, it’s a flavour full, tomato based vegetable bake with a breadcrumb top and tomato salad on the side. The pine nuts addition give it a really nice texture and best of all, you get to use up all the courgettes which are in abundance right now and do some sneaky veggie hiding for reluctant vegetable eating kids.
- half Red Onion
- 2 Garlic Cloves
- 1 Courgette
- 0.5 punnet(s) Cherry Tomatoes
- 1 ball(s) Mozzarella
- Tomato Passata
- 0.75 tsp Dried Oregano
- 1 bunch Basil (20g)
- 25 grams Pine Nuts
- 3 tbsp Hard Italian Cheese
- 20 grams Panko Breadcrumbs
- 1 Foccacia (I subbed for ciabatta)
- Pre-heat your oven to 220 degrees. Peel and finely chop the red onion and the garlic. Slice the courgette lengthways into ½cm strips. Chop the cherry tomatoes in half.
- Next cut three-quarters of your mozzarella into slices, as thin as you can (keep a quarter for your salad). Press kitchen paper or a clean tea towel onto each slice to soak up as much excess moisture as possible.
- Add a splash of olive oil to a pan and fry your red onion and garlic on medium-low heat for around 5 mins, or until soft. Tip: You can start step 5 at the same time to save some time.
- Add in the tomato passata with a pinch of salt, the oregano and a few grinds of black pepper. Bubble the mixture for 5 mins, then remove from the heat to cool down.
- Heat a splash of olive oil in a large frying pan on high heat. Once hot, fry your courgette strips in batches. Cook them for 1 minute on each side and then keep to the side. Do not overcrowd the pan as this will stew the courgette rather than brown it.
- Put enough (about a third) of your passata in an ovenproof dish to thinly cover the bottom. Top this with a layer of your courgette (you should use roughly half your courgette here as you’re going to repeat this step!). Next, layer on a couple of slices of mozzarella, followed by some torn basil and half of the pine nuts.
- Spread on another layer of passata, followed by your remaining courgette, a couple more slices of mozzarella and bit more basil (save some of each for your salad) and the rest of your pine nuts. Finally add one more layer of passata and top your parmigiana with the hard cheese and the breadcrumbs. Bake in your oven for 15 mins.
- Tear up a small handful of basil leaves and the remaining mozzarella. Toss these and your cherry tomatoes in a bowl with a drizzle of olive oil and a pinch of salt and pepper. Serve your parmigiana with your salad and foccacia on the side.