Fresh Recipe: Courgette and Spinach Bake (Summer)

We have collaborated with 5+ A Day and BUPA to bring you some delicious and fresh recipes for one and two people. The lovely Niki Bezzant (food writer and friend of the organisation) hosts this series.

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Courgette and Spinach Bake

Serves: 6 to 8
Preparation: 15 min
Cooking: 25 to 35 min

Ingredients

4 large courgettes, ends removed and grated
2 handfuls baby spinach
Fresh basil, torn
1 onion, peeled and finely diced
5 eggs
¾ cup milk
¾ cup self-raising flour
1 tablespoon olive oil
1 cup tasty cheese, grated
2 tomatoes, sliced
Pepper to taste
Cooking spray

Method

Preheat oven to 180˚C

Spray a little cooking spray into a baking dish and line with baking paper

Heat olive oil in a frying pan and sauté onion until golden

Squeeze grated courgette to remove excess liquid and in a large bowl combine the courgette, cheese and flour

Separately, beat eggs, milk and pepper together

Add the beaten eggs and onion to the courgette mixture and stir in spinach and basil

Pour into lined baking dish and place sliced tomatoes on top. Bake for 25 to 35 minutes or until golden and cooked through

Cool for about 10 minutes before cutting

Serve with salad of your choice