Baked courgettes with leeks and blue cheese

Not a capital offence surely?

I'm talking about unpremeditated blogging here, the kind that happens spontaneously when one makes a new recipe just for fun, it turns out successfully and only then does one realise that one should have had the camera handy before the finish line.  I'm hoping that my punishment won't be eternity slaving over a hot stove for this one.

We're having a rare, make that unprecedented, week in our flat in town.  In the more than four years we've owned High Windows, I've only ever spent three consecutive nights here at a time.  We've planned, on several occasions, to take a week and play tourists in town but never managed to pull it off (perhaps because it's too close to home to really make it a proper holiday) and now, with the insane atmosphere in the capital, it's not the place to be playing anything except perhaps sports for one's country.

But we're here anyway and one of my intentions on this break was to make a new recipe every night.  We've been here for three so far and the first dinner had to be something last minute, easy and familiar.  The second night we went out as I'd been at work all day and didn't want to be getting my head around unfamiliar recipes at the end of it.  So it wasn't until last night that I hauled out what was to have been my kick-off on Night One and away I went.

This is an easy one.  It's vegetarian and would make a good side dish for grilled chicken or fish but it also works as a stand alone and we both agreed it worked well.

2 tablespoons olive oil
4 medium courgettes, halved lengthwise and then cut again into quarters
25g butter
2 leeks, washed and sliced
100g blue cheese, crumbled (David is not a fan of blue and goat's cheese works very well too)
50g walnut pieces (and for once, with Kit no longer living here, I went out on a limb and added these too)

Heat the oil in a frying pan and fry the courgettes, in batches, cut side down.  Transfer to an oblong ovenproof dish. 

Melt butter in the same pan and fry the leeks gently for 4 to 5 minutes until they begin to soften.  Season then spoon on top of the courgettes.  Sprinkle the cheese and walnuts evenly on top.  I also added some grated cheddar which, in our opinion, improved the whole but it's not necessary.

Bake at 200ºC for about 20 minutes until walnuts are crisp, vegetables are tender and cheese is melted.  Scatter a few halved cherry tomatoes over the top to add colour and a loaf of hot ciabatta wouldn't go amiss either.

Now of course I realise I could and should have done this on the first night as it's so easy.  But I was too tired to be chopping and slicing at that point, and I think we enjoyed it more as it was planned beforehand, unlike this blog entry!


  1. Not an offence at all. To be commended, in fact! We need more spontaneous blogging around here and I am feeling very guilty about being so neglectful recently. But I do have a recipe to post!

    This looks delicious - an excellent vegetarian side or main. Surprised you got the blue cheese past Dad though ;)

    1. I caved and used chèvre actually. Takes a bit of the edge off but still extremely good.

  2. I wonder if I could get the blue cheese past Norman. Worth a try. And we have our own courgettes (aka zucchinis) growing in the back garden this year. How's that for the 100-yard diet?