3 Reviews of Hazelnut and Courgette (Zucchini) Bake

From: bluemoon downunder

On Oct 9, 2005

An unusual and truly fabulous blend of flavours and textures. Out of respect for the sheer unusualness of the ingredients, for once, I didn’t make a single change. I opted to use only about 1 tablespoon of pureed tomatoes. Everyone loved this dish. Next time, I’m going to double the recipe. There was none left to see what it would taste like cold or at room temperature. And I’m curious! Regardless of whether you like vegetarian recipes, if you like the sound of the ingredients, give this one a try! Thank you so much for sharing this recipe, Caroline!

From: Chef Joey Z.

On Jun 29, 2007

I made this last night for supper and we loved it. I agree, the tomatoes do make it a bit too moist, so I'll cut back or eliminate them next time. The zucchini I used was given to me by a friend from their organic garden. This made the recipe taste extra yummy.

From: Tina and Dave

On Aug 21, 2007

How good can a nut loaf get?!! This is excellent (Dave's just finished his second helping!). Only had a mix of brazils, almonds & cashews (retrieved from a pack of breakfast cereal!!)but they tasted great! Next time I'll get hazelnuts to try. Thanks Mrs B!