Courgette Bake

Courgette Bake


1 person made this

The original recipe was called ‘Courgette Bake’. It’s evolved over the years - I chop and change the ingredients depending on what’s in season, or what’s in the fridge

hmarais Auckland, New Zealand

Serves: 4 

  • 3 small courgettes (zuchinnis), grated
  • 1 cup grated cheese
  • 50g chopped ham, bacon or salami
  • 1-2 cups of other vegies, finely chopped mushrooms, capsicum, broccoli, spring onions etc
  • dollop of onion chutney or other chutney
  • 1 cup self raising flour
  • half a cup oil (rice bran or other oil)
  • 5 eggs
  • salt and pepper, to taste,
  • pinch of red pepper, optional for a more spicy version

Preparation:15min  ›  Cook:40min  ›  Ready in:55min 

  1. Preheat an oven to 180 degrees C. Grease or line a baking dish, approximately 20cm x 27cm.
  2. In a bowl, grate the courgettes. Add the grated cheese, ham/ bacon, veggies and chutney. Mix everything together.
  3. Sprinkle the flour over the veggie mix then stir it through. Add the oil and stir again.
  4. Beat the eggs with a fork and add to the other ingredients. Season with salt and pepper. Season with red pepper, if desired.
  5. Pour into the prepared baking dish. Sometimes I 'decorate' the top (and add flavour) using a squeezy bottle of BBQ sauce.
  6. Bake in the preheated oven for 30 to 40 minutes until the top is lightly browned.

Version 2:

Instead of the courgettes, finely slice about four bunches of spinach or half a bag of baby spinach leaves. Instead of grated cheese, use about 100g of crumbled feta cheese. Salami works well with the spinach/ feta version.

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