Quick recipe finder Baked courgette with parmesan
This super-simple supper is a delicious take on soufflé. It can be made without the bacon for a tasty vegetarian tea.
By Kate Morris and Sally Brown From I Can Cook
Ingredients
- dash vegetable oil, for greasing
- 1 medium courgette, trimmed, grated
- 1 rasher cooked bacon, chopped
- 1 heaped tbsp plain yoghurt
- 25g/1oz feta
- 1 heaped tbsp grated parmesan
- pinch ground black pepper
- 1 free-range egg, beaten
- 2 tomatoes, sliced, to serve (optional)
Method
Preheat the oven to 180C/350F/Gas 4.
Grease an ovenproof dish with a little oil using a pastry brush. Add the grated courgette, then scatter over the chopped bacon.
In a bowl, mix together the plain yoghurt, feta, parmesan and ground black pepper until well combined. Stir in the beaten egg until well combined.
Pour the egg-and-yoghurt mixture on top of the courgette and bacon mixture. Transfer the dish to the oven and bake for 20–25 minutes, or until the egg-and-yoghurt mixture has set and is golden-brown on top.
Remove the dish from the oven and set aside to cool slightly. Serve with the sliced tomatoes, if desired.
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