Courgette and feta bakes recipe
Fresh courgettes and crumbly, creamy Greek feta make these egg bakes ideal for a simple lunch or summer picnic. Why not make a big batch and freeze some for later, as they can even be packed up in lunchboxes for the kids, too.
See method- Serves 12
- 15 mins to prepare and 15-12 mins to cook
- 104 calories / serving
Ingredients
- 3 medium courgettes, coarsely grated
- 10 eggs, beaten
- handful mint, chopped
- 100g (3 1/2oz) feta cheese
- olive oil, for greasing
Each serving contains
- Energy
- 430kJ 104.0kcal
- Fat
- 8g
- Saturates
- 3g
- Salt
- 0.5g
- Sugars
- 1g
of the Reference intake
Carbohydrate 0.7gProtein 7.9gFibre 0.3g
Method
- Preheat the oven to gas 4, 180°C, fan 160°C.
- Sprinkle ½ tsp salt over the courgettes and leave for 5 mins. Put in a clean kitchen towel and squeeze tightly to remove the excess water. Put in a large bowl and stir through the eggs,mintand most of the feta and season, if you like.
- Lightly grease a 12-hole muffin tin. Fill the moulds and sprinkle withfeta. Bake for 12-15 mins, then grill for 2-3 mins until the cheese is golden. Leave to cool a little then carefully ease out of muffin tin and serve. Can be stored in the fridge for up to 2 days or frozen for up to 1 month.
- See more Packed lunch ideas
Freezing and defrosting guidelines
Bake according to the recipe. Allow to cool completely. Wrap well in clingfilm and tin foil (to prevent freezer burn) and freeze for up to 1 month.
Loosen the tin foil and clingfilm but leave to defrost in packaging at room temperature for several hours before serving. If you wish to serve the baked goods warm, place them on a baking sheet for 10 minutes in a moderate oven.
