Courgette & Bean Bake with Feta
|Olive oil||2 Tablespoon|
|Courgettes||4 , halved|
|Garlic||2 Clove (10 gm), crushed|
|Chopped oregano/2 teaspoon dried oregano||2 Tablespoon|
|Ripe tomatoes||3 , chopped|
|Canned cannellini beans||820 Gram, drained, rinsed (2 X 410 Grams Cans)|
1. Heat half the oil in a large frying pan over a medium heat. Fry the courgettes for 5 mins or until golden. Stir through the garlic and half the oregano, then cook for 30 secs until fragrant. Gently fold through the tomatoes and beans and heat through, about 4 mins. Season to taste, then heat the grill to medium.
2. Transfer the mix to an ovenproof serving dish. Crumble over the feta, drizzle with the remaining olive oil, then grill for 5 mins until the cheese is golden brown. Sprinkle with remaining oregano and serve with crusty bread and salad.