A delicious way to use courgettes which I found in ” From the Oven to the Table” by Diana Henry. Serve with green salad and perhaps some roast tomatoes.
Ingredients
- 1 kg courgettes cut into slices about 2cm thick
- 3 tbsp extra virgin olive oil
- sea salt and pepper
- 125 g spring onions trimmed but not chopped
- 5 medium eggs lightly beaten
- 150 g greek yoghurt
- 35 g medium polenta
- 135g g feta cheese crumbled
- 50 g Kefalotyri or pecorino cheese frated
- 20 g dill leaves chopped , first discarding the stalks. Plus extra to serve
- 3 cloves garlic finely grated
Servings:
Instructions
- Preheat oven to 190 C fan.
- Put courgettes in roasting dish in a single layer. Toss with 2 tbsp olive oil and season. Roast for 10 minutes then add remaining olive oil and spring onions. Return to the oven and roast for another 10-15 minutes. The courgettes should be tender and the spring onions slightly scorched.
- Reduce oven to 170 C fan.
- In a large bowl mix all the other ingredients and season well. Spoon the vegetables into a gratin dish with a capacity of a litre. Pour the batter over the vegetables and bake in oven for 15-20 minutes or until just set, golden and slightly puffy. Serve hot or warm, scattered with dill.
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