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.

Difficulty

Prep Time

10 minutes

Cooking Time

5 minutes

Serves

Serves: 5

Print Recipe

Ingredients

1 SPAR Freshline ciabatta, sliced into 5 lengthwise or 10 widthwise
SPAR olive oil
7 large courgettes, trimmed, unpeeled and grated
2 garlic cloves, finely chopped
1 medium red chilli, finely shredded
+- 45g pre-grated Parmesan cheese or 50g grated Cheddar cheese (125ml)
8 large fresh basil tops, shredded
salt and freshly ground black pepper to taste

Method

Toast ciabatta slices on both sides
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.
Lightly drizzle a little olive oil over each hot slice of ciabatta.
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

If no fresh basil is available substitute with 10ml basil pesto and reduce the Parmesan cheese a little or substitute with Cheddar cheese.
Unless you enjoy very hot food, do not include the chilli pips
Shred the basil just before adding into the courgettes as they tend to wilt and spoil on standing once chopped

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