Courgette and spinach bake
This hearty dish is filled with fresh herbs, flavoursome and vibrant vegetables and a generous helping of cheddar and feta cheese for a creamy finish
SERVES
8
PEOPLE
PREP TIME
15
MINUTES
COOKING TIME
45
MINUTES
Ingredients
3 medium courgettes, grated
½ tsp sea salt
1 small red onion, diced
sprig of thyme removed from the stalk
4 rashers, chopped (optional)
1 tbsp flour, sieved
100g light cheddar cheese, grated
30g Feta cheese, crumbled
3 eggs, lightly beaten
small handful of baby spinach, roughly chopped
Method
Preheat your oven to 170°C and lightly grease a cast-iron pan or oven-proof dish that will hold all of your ingredients.
Toss the grated courgettes in some sea salt and place into a sieve over a large bowl. Set aside for five minutes — it will remove any excess water. Not all courgettes will contain a lot of water but some do, and this can make the final bake a bit mushy.
Mix the rest of the ingredients and some ground black pepper. Then add in the courgettes.
Scoop into your prepared dish and bake for about 45 minutes, until cooked through. Once cool, cut into slices.
