Courgette & Feta Bakes

Makes 6, so great for freezing

  • 2 small courgettes, coarsely grated
  • 5 eggs, beaten
  • 1 tbsp mint, chopped
  • 50g feta cheese, crumbled
  • ½ tsp olive oil, for greasing
  1. Preheat the oven to gas 4, 180C.
  2. Sprinkle 1/2 tsp salt over the courgettes and leave for 5 minutes.
  3. Put in a clean kitchen towel and squeeze tightly to remove the excess water.
  4. Put in a large bowl and stir through the eggs, mint and most of the feta and season.
  5. Lightly grease a 12-hole muffin tin. Fill the moulds and sprinkle with remaining feta.
  6. Bake for 12-15 minutes, then grill for 2-3 minutes until the cheese is golden.
  7. Leave to cool a little then carefully ease out of muffin tin and serve.
  8. Can be stored in the fridge for up to 2 days or frozen for up to 1 month.

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