Cheesy Courgette & Tomato Bake
Pre-heat oven to 190°C / 170°C fan assisted and grease a dish about 23x23cm (9x9inch).
In a bowl, whisk together the flour, salt and pepper.
Add the eggs and whisk until smooth.
Add the Carbery Cracker Red, parmesan and spring onion, mix to combine.
Place the grated courgette in the centre of a clean dishtowel then gather up the four corners of the towel to enclose. Squeeze the excess liquid out of the courgette over a sink or bowl.
Add the courgette to the mixture and stir through.
Transfer mixture to the prepared baking dish then arrange the cherry tomato halves on top.
Bake until a knife inserted into the centre comes out without raw egg, about 35 minutes.
Leave to cool in the baking dish for 5-10 minutes before serving.
Ingredients
Directions
Pre-heat oven to 190°C / 170°C fan assisted and grease a dish about 23x23cm (9x9inch).
In a bowl, whisk together the flour, salt and pepper.
Add the eggs and whisk until smooth.
Add the Carbery Cracker Red, parmesan and spring onion, mix to combine.
Place the grated courgette in the centre of a clean dishtowel then gather up the four corners of the towel to enclose. Squeeze the excess liquid out of the courgette over a sink or bowl.
Add the courgette to the mixture and stir through.
Transfer mixture to the prepared baking dish then arrange the cherry tomato halves on top.
Bake until a knife inserted into the centre comes out without raw egg, about 35 minutes.
Leave to cool in the baking dish for 5-10 minutes before serving.