Courgette and onions in a creamy mustard sauce and tasty cheddar and breadcrumb topping.
I have a glut of courgettes, it always happens of course. I wait for the first tiny sweet courgettes to arrive and pick them when small but so often find that there are one or two big ones lurking under the leaves. And when they start growing it’s difficult to keep up. However they are easy to eat up in this tasty dish.
I’m using red onions as they are ready in the garden now but you can of course use white onions.
Put the oven on 180c. In a large pan heat 2oz of butter until melted. Add the onions and the sliced courgettes and stir for a few minutes. Season with salt and pepper. Add 1 heaped Tbs of plain flour and half a teaspoon of mustard powder and continue to stir. Add the milk making a nice sauce. Put into an oven proof dish.
For the topping mix approximately 100g grated strong cheddar cheese with 30g Panko breadcrumbs. Top the courgette mix with the breadcrumbs and cheese and dot with a little butter. Bake in the oven for about 15 minutes until golden brown. A really delicious way to eat up your vegetables!