Baked courgette with parmesan
An average of 3.8 out of 5 stars from 5 ratings
- Prepare
- less than 30 mins
- Cook
- 10 to 30 mins
- Serve
- Serves 2
- Dietary
- Gluten-freeNut-free
This super-simple supper is a delicious take on soufflé. It can be made without the bacon for a tasty vegetarian tea.
Ingredients
- vegetable oil: dash vegetable oil, for greasing
- courgette: 1 medium courgette, trimmed, grated
- bacon: 1 rasher cooked bacon, chopped
- yoghurt: 1 heaped tbsp plain yoghurt
- feta: 25g/1oz feta
- parmesan: 1 heaped tbsp grated parmesan
- black pepper: pinch ground black pepper
- egg: 1 free-range egg, beaten
- tomatoes: 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.
