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Courgette and egg bake recipe

Courgette and egg bake recipe

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  • Recipes
  • Diet & lifestyle
  • Vegetarian
  • Vegetarian meals

This is an easy alternative to a quiche with courgettes, Parmesan and a butter-breadcrumb topping. It makes a budget friendly vegetarian supper.

1 person made this

IngredientsServes: 4

  • 900g (2 lb) courgettes, coarsely grated
  • salt
  • 2 chopped onions
  • 3 tablespoons oil
  • 90g butter
  • 100g (4 oz) grated Parmesan
  • 150ml (1/4 pt) double cream
  • 8 eggs
  • 3 tablespoons chopped parsley
  • salt and pepper to taste
  • 50g (2 oz) breadcrumbs

MethodPrep:30min ›Cook:35min ›Extra time:20min setting › Ready in:1hr25min

  1. Sprinkle courgettes with salt and leave to rest for 15 to 30 minutes to extract some of the liquid. Squeeze dry with a clean towel.
  2. Preheat oven to 180 C / Gas 4.
  3. Saute onions in oil and half of the butter until transparent. Stir in courgettes. Cook, turning from time to time, until tender.
  4. Combine courgette mixture with the cheese and cream. Beat eggs, fold into mixture. Line a baking dish. Spoon mixture into dish, and stand dish in a larger dish or roasting tin with water at the bottom.
  5. Bake in the preheated oven for 35 to 40 minutes. To test for readiness plunge knife into centre and if it is almost clean when removed, the mould is ready. Leave to set for about 20 minutes.
  6. For garnish, heat the remaining 3 tablespoons butter, stir in breadcrumbs and cook till slightly brown. When cool, stir in parsley and seasoning. Turn out mould and sprinkle with garnish.

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  1. Preheat the oven to gas 4, 180°C, fan 160°C.
  2. Sprinkle ½ tsp salt over the courgettes and leave for 5 mins. Put in a clean kitchen towel and squeeze tightly to remove the excess water. Put in a large bowl and stir through the eggs, mint and most of the feta and season, if you like.
  3. Lightly grease a 12-hole muffin tin. Fill the moulds and sprinkle with feta . Bake for 12-15 mins, then grill for 2-3 mins until the cheese is golden. Leave to cool a little then carefully ease out of muffin tin and serve. Can be stored in the fridge for up to 2 days or frozen for up to 1 month.

Freezing and defrosting guidelines

Bake according to the recipe. Allow to cool completely. Wrap well in clingfilm and tin foil (to prevent freezer burn) and freeze for up to 1 month.

Loosen the tin foil and clingfilm but leave to defrost in packaging at room temperature for several hours before serving. If you wish to serve the baked goods warm, place them on a baking sheet for 10 minutes in a moderate oven.


500g ciabatta, crusts removed, roughly torn (to give you 250g)
200ml whole milk
200ml double cream
2 large garlic cloves, crushed
6 large eggs, lightly beaten
¾ tsp ground cumin
80g Parmesan, finely grated
2 medium courgettes, coarsely grated (430g)
25g basil leaves, torn
2 tbsp olive oil
salt and black pepper

Recipe of the week: Courgette & Egg Bake

This dish is great to serve for dinner alongside a salad. It can be made ahead of time and heated up just before eating, although it’s great cold too!


4 tablespoons butter
1 finely chopped onion
3-4 courgettes, grated
1/2 lb ground Italian sausage or other ground meat (I find sausage meat a pain to source so I buy Heck sausages as they are 97% pork and gluten free, and strip the skins off by running cold water over them then mash them up before cooking)
3 eggs, beaten
Grated Parmigiano-Reggiano cheese



Preheat oven to 350°F | 190°C | Gas Mark 5

In a pan, melt butter and add onion and courgette.
Sauté until courgette is tender, 5–7 minutes.

Put courgettes in a colander to drain off any excess liquid.
Add sausage to the sauté pan and sauté until just cooked.

Combine the sausage and courgette and season to taste.
Add eggs, mix well, and pour into a baking dish approx. 8 x 8 Grate cheese on top.

What Are Lentils?

Lentils are a legume, the seed from the lentil plant and has been part of the human diet since prehistoric times.

They grow in pods on the lentil bush and are produced in the United States and in Canada as well as Asia and the Mediterranean. The bush is about 16 inches high. In fact they may have been one of the very first cultivated plants.

Because they are dried, they have a long shelf life, so there is little danger of them being wasted – another aspect that makes them economical. And they are available all year round. Red and green lentils are most commonly sold although brown and other colours are available.

Split red lentils cook more quickly and are mushier than green lentils. Green lentils hold their shape better in stews and soups. Which lentil you use for a recipe depends on the type of dish you are creating.

Green lentils make a good meat substitute in a dish such as Vegetarian Lasagneand red lentils are good where a softer texture is sought such as this Lentil Bake dish.

Aubergine (Egg Plant) And Courgette Bake

When I was a teenager I was convinced I didn’t like aubergines. They were just slimy black bits I’d get in takeaway curries sometimes that would be picked out and put to one side in disgust. Then I went to Italy for a holiday and experienced how they should be and I was a total convert within a week. By the end of the holiday I was eating charred, cold slices of aubergine as a side. Turns out I’d just eaten poorly cooked aubergines, and thought that was what they were like. I think a lot of people are the same too, mention aubergines in a room full of people and half of them will probably pull an unimpressed face. But that experience taught me to keep trying foods, even if you hated it last time, try it again, cooked in a different way, you may be surprised.

Aubergines (or Egg Plant, for my followers over the pond) absorbs a lot of liquid whilst it’s cooking, which is why they can go slimy. If you’re going to cook them in a sauce from raw, you need to salt them first to draw out the moisture, so when it absorbs the sauce, it doesn’t go as wet – slice them up and put them in a bowl with a good handful of salt, mix it up so each piece is well coated and leave for 10-15 mins. Then you rinse them under cold water and squeeze out as much liquid as possible before adding it to a curry etc.

But the easiest (and in my opinion, the tastiest) way to prepare aubergines is to flash fry them like in the recipe below. The key is to put a small amount of oil on the veg and cook in a hot, dry pan. If you put the oil in the pan like you normally wood when frying, the first batch will drink up all the oil and you’ll have to top it up every time you add more aubergine or turn them over. Before you know it you will have used a vast amount of oil and the Aubergines may well become slimy, giving you a mouth full of oil when you take a bite instead of the delicious aubergine flavour and texture. These cooked slices can then be added to sauces safely, they don’t absorb as much once they’re cooked.

Cooked properly, aubergines have a lovely, unique flavour which is heightened with a bit of charring and a texture than will fall apart in your mouth. Pair it with crunchy courgettes, rich tomato sauce and creamy mozzarella and you’ve got a match made in heaven. All it needs to serve is a fresh leaf salad and a cold glass of white wine.

Leftovers can be stored in an air tight container in the fridge and then warmed through in the microwave. Take into work with a slice of crusty bread for guaranteed lunch envy.

Ready in 40 mins (20 mins prep, 20 mins bake) – serves 2.


  • Olive oil
  • 1 small aubergine, sliced length ways
  • 1 courgette, sliced length ways
  • 1 white onion, finely diced
  • 2 fresh tomatoes, finely diced
  • 2 cloves of garlic, crushed and chopped finely
  • 1 tablespoon of tomato puree
  • 1 tablespoon of lemon juice
  • 1x 390g (or there abouts) pouch of Passata
  • Half a teaspoon of basil
  • Half a teaspoon of oregano
  • 125g of mozzarella
  • A good pinch of Parmesan (optional)
  • 100g of grated cheddar cheese (optional)
  • Preheat oven to 200c / 180c fan / gas mark 6.
  • Pour 3 or 4 tablespoons of olive oil over the aubergines and courgettes, making sure there is a small amount on each side of every slice. – Pic 1
  • Put a large dry (no oil in the pan, only on the veg) frying pan onto a high heat and char the aubergines and courgettes, in batches, so they are brown on each side. – Pic 2 & 3
  • Meanwhile, put a tablespoon of olive oil, and the onion into a saucepan on a medium/high heat and cook for a few mins until the onions are translucent.
  • Add the fresh tomatoes and garlic. – Pic 4
  • Cook for a few mins until the tomatoes start to break down, then add the puree and lemon juice. – Pic 5
  • Cook for a few mins to take the bitterness out of the puree, then turn the heat down slightly and add the passata and herbs. – Pic 6
  • Let the sauce simmer for 5 or 10 mins, stirring regularly.
  • In an oven proof dish, place a layer of aubergines and courgettes, then a layer of sauce, then a layer of mozzarella – Pic 7, 8 & 9.
  • Keep layering until you’ve used up all your ingredients, finishing with mozzarella and a sprinkle of Parmesan, or the grated cheddar cheese. – Pic 10
  • Bake for 20 mins, or until the sauce is bubbling away around the sides and the cheese on top is starting to brown. – Pic 11
  • Serve with a fresh leaf salad and No Butter Garlic Bread.

If you liked this recipe, you may also like:

  • Pic 2
  • Pic 3
  • Pic 7
  • Pic 8
  • Pic 9
  • Pic 10

Baked Zucchini Fries

Yield: 6 servings

prep time: 15 minutes

cook time: 20 minutes

total time: 35 minutes

These fries are amazingly crisp-tender and healthy with just 135.4 calories. And no one would ever believe that these are baked!


  • 1 cup Panko*
  • 1/2 cup freshly grated Parmesan cheese
  • 1 teaspoon Italian seasoning
  • Kosher salt and freshly ground black pepper, to taste
  • 4 zucchini, quartered lengthwise
  • 1/2 cup all-purpose flour
  • 2 large eggs, beaten
  • 2 tablespoons chopped fresh parsley leaves


  1. Preheat oven to 425 degrees F. Coat a cooling rack with nonstick spray and place on a baking sheet set aside.
  2. In a large bowl, combine Panko, Parmesan and Italian seasoning season with salt and pepper, to taste. Set aside.
  3. Working in batches, dredge zucchini in flour, dip into eggs, then dredge in Panko mixture, pressing to coat.
  4. Place zucchini onto prepared baking sheet. Place into oven and bake for 20-22 minutes, or until golden brown and crisp.
  5. Serve immediately, garnished with parsley, if desired.


*Panko is a Japanese-style breadcrumb and can be found in the Asian section of your local grocery store.

Recipe: Courgette frittata

I'm calling this a frittata as it seems that there is literally nowhere other than New Zealand and Australia where such things are called a slice. It never occurred to me how silly this sounds until I was describing this to an Italian and he said: "A courgette slice? A courgette slice of what?" Maybe isolation is getting to me. Anyway, it's delicious, and you can use whatever cheese you have floating around in the fridge.


Prep time: 15 mins
Cook time: 35 mins
Serves: 4-6

600g courgettes, washed
Olive oil
4 cloves of garlic, finely chopped
8 slices of prosciutto or bacon
300g gouda, maasdam, edam or whatever you have in your fridge, grated
50g pecorino or parmesan
½ red onion, finely sliced
Handful of mint, finely chopped
Sea salt and black pepper
5 eggs, beaten

Preheat the oven to 200C on fan bake.

Grate the courgettes into a mixing bowl. Quickly fry the garlic in a bit of olive oil until soft, then add to the courgette. To the same pan, fry half of the prosciutto until crispy, then crumble into the mix, followed by the grated cheese, sliced red onion, chopped mint and enough salt and pepper to taste, bearing in mind the salty prosciutto.

Fold in the beaten egg and pour into a lined pan or dish.

Arrange the remaining prosciutto over the top and pop into the oven for about 30 minutes, or until cooked through and golden brown on top. Allow it to cool slightly before serving.

Courgette Fries and the perfect Dippy Egg

Crisp at the edges, soft in the middle, and covered with golden parmesan. These courgette fries make a great low-carb breakfast with a soft boiled egg. This is my Courgette Fries and the perfect Dippy Egg!

Even for a carb-loving girl like myself, these parmesan courgette (zucchini) fries are a great alternative to toast for dipping into those soft-boiled eggs.

I'm pretty atrocious at dieting, but for the past 9 days, I have been following what Chris calls 'the ridiculous diet'.
It was really an attempt at losing a few pounds in a way that stopped me getting bored (I generally never last more than 3.5 hours on any conventional diet).
I did lose those few pounds (5lbs to be precise), and the fact that I managed to last 9 days whilst being 100% strict is a miracle.

I'll go into more detail about my diet in a separate post in the next week or two, but it's fair to say that a few of those days were hard!! Recipes like these courgette fries were my saving grace that kept me going when I just wanted to stuff my face with valentine cookies and chocolate caramel brownies.

They're so simple to make. Just cut up your courgette into fingers, dip them in a little bit of egg and sprinkle with parmesan, before baking to golden crunchiness.

To get the perfect soft boiled egg, I take two large eggs straight from the fridge. Put them in a medium sized sauce pan and fill it with cold water until the water just covers them. Then, on a high heat, I bring the water to a rolling boil. Once it's boiling, I turn the heat off and set my timer for 3 minutes. That's it. Works every time.

A courgette (zucchini) muffin recipe!

It’s courgette season! A good excuse to make these delicious muffins… They are yummy — crunchy on the outside, and because of the courgette, lovely and moist inside.

  • 225 g grated courgette
  • 125 g sugar
  • 1 egg
  • 125 ml vegetable oil
  • 200 g flour
  • a pinch of salt
  • 1/2 teaspoon baking soda
  • 1/4 teaspoon baking powder
  • 1 teaspoon ground cinnamon
  • the grated zest and juice of one lemon

Preheat your oven to 160° C (320° F). In a mixing bowl beat eggs, sugar, oil and courgette. In a separate bowl sift flour, baking soda, baking powder and cinnamon. Fold the combined dry ingredients into the courgette mixture. Add the lemon zest, juice and salt. Don’t overmix the batter! Bake for about 15 minutes or until a toothpick inserted in the center comes out clean. (You can also make a loaf — in that case, cook for about 50 minutes.)