This is a scrumptious way to use an abundance of courgettes, and it is very lunchbox friendly. Serves 4 with extra slices for packed lunches. This recipe forms part of the January 28 meal planner created in partnership with New World.
Ingredients
| 5 | Eggs (Main) |
| ½ cup | Olive oil |
| 7 | Courgettes, thinly sliced (use a mandolin or potato peeler) (Main) |
| ⅓ cup | Chopped chives |
| ¼ cup | Chopped dill |
| ¼ | Chopped mint |
| 200 g | Goat's cheese, crumbled |
| 1 ½ cups | Grated parmesan cheese |
| 1 cup | Flour |
| 1 tsp | Baking powder |
| ¼ tsp | Salt |
| 12 | Cherry tomatoes, sliced in half (use a few more if desired) |
| 3 cups | Salad greens, to serve |
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Directions
- Heat oven to 180C. Line a 21cm x 21cm square cake tin with baking paper and butter the paper.
- Whisk eggs in a large bowl, then whisk in olive oil. Mix in courgette, chives, dill, mint and cheeses.
- Sift in flour, baking powder and salt and mix until combined.
- Spread in to the prepared cake pan and gently push halved cherry tomatoes, cut side up, in to the top.
- Bake for 50-60 minutes or until set in the middle – the top will be springy when gently pushed.
- Cool in the pan for 20 minutes before removing from the tin - the greased baking paper should allow you to remove the pie from the tin easily. Slice to serve warm or at room temperature with salad greens.
