Courgette and Parmesan topped Ciabatta
Fresh Mediterranean flavours burst out of this summer evening supper of fresh ciabatta topped with grated courgette, garlic, chilli and parmesan.
Ingredients
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1 SPAR Freshline ciabatta, sliced into 5 lengthwise or 10 widthwise
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SPAR olive oil
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7 large courgettes, trimmed, unpeeled and grated
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2 garlic cloves, finely chopped
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1 medium red chilli, finely shredded
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+- 45g pre-grated Parmesan cheese or 50g grated Cheddar cheese (125ml)
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8 large fresh basil tops, shredded
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salt and freshly ground black pepper to taste
Method
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Toast ciabatta slices on both sides
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During this time, stir-fry the courgettes, garlic and chilli in a little olive oil until still green and tender. Remove from the heat and flavour further with the addition of the cheese, fresh basil, salt and freshly ground black pepper.
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Lightly drizzle a little olive oil over each hot slice of ciabatta.
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Pile the courgette mixture generously onto each toast slice and serve immediately with the option of a teaspoon of SPAR Freshline beetroot sprouts on top.
Hints & Tips
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If no fresh basil is available substitute with 10ml basil pesto and reduce the Parmesan cheese a little or substitute with Cheddar cheese.
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Unless you enjoy very hot food, do not include the chilli pips
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Shred the basil just before adding into the courgettes as they tend to wilt and spoil on standing once chopped