Baked Courgette with Onion, Egg and Breadcrumbs
Ingredients (Serve 4):
| Tomato (diced) | 3 pieces |
| Onion (grated) | 1/4 piece |
| Low-fat Salad Dressing | 1 tablespoon |
| Courgette (sectioned) | 1 piece |
| Water | 1 bowl |
| Boiled Egg (diced) | 1 piece |
| Breadcrumbs | 2 bowls |
Seasonings:
| Canola oil | 1/2 teaspoon |
| Garlic (minced) | 1/2 teaspoon |
| Herbs | 1/4 teaspoon |
| Coarse Black Pepper | some |
Cooking Method:
| 1. | To make tomato sauce, combine tomato and water. Cook until thickened. Set aside. |
| 2. | Combine garlic, boiled egg, tomato sauce, low-fat salad dressing and coarse black. Mix well. Set aside (part 1 ingredient). |
| 3. | Preheat oven to 200oC. |
| 4. | Heat oil in a pan. Stir-fry minced garlic until fragrant. Add herbs and breadcrumbs. Stir to combine. Set aside (part 2 ingredient). |
| 5. | Top (part 1) ingredient on courgette. Drizzle with (part 2) ingredient. Bake for 8 minutes. Serve. |
This recipe is provided by Otanri Japanese Restaurant.
