Yield: 2 Servings
|1 medium||Onion; chopped|
|1||Pinch of saffron|
|450 grams||Yellow courgettes, sliced|
|100 grams||Cheddar, grated|
|Salt and pepper|
The golden colour of this dish is as appetizing as its flavours - saffron adding its gold to the yellowness of the courgettes. The dish is delectable with new potatoes and a leafy side-salad.
Soften the onion in the oil over a very gentle heat, covered, for about 10 minutes, stirring from time to time. Add the saffron and season to taste with salt and pepper. Steam the courgette slices until tender. Mix the two together and place in a baking-dish. Add the cheese to the beaten eggs and season with salt and pepper. Pour over the vegetables and bake at 190 degrees C / 375 degrees F / gas 5 for 20 minutes, until the topping is risen and set.
Copyright Rosamond Richardson 1996 Meal-Master format courtesy of Karen Mintzias