I questioned the 5 cloves of garlic when I made this on Friday (for lunch with friends on Saturday) so put just 3 large cloves in. It can take anything from 3-5 cloves. I didn’t add salt when seasoning the courgettes due to the Parmesan included. No one felt the need to add!
Serve with salads various and cold meats for the carnivores to add to their plates should they really wish.
Heat oven to 180C
Dice 1.2kg courgettes
Season then fry in olive oil for a few minutes until softened. Leave to cool slightly and then stir in 100g grated cheddar cheese
Lightly beat 6 eggs in a bowl then stir in
- 5 chopped cloves of garlic
- 3tbsp chopped basil
- 30g grated Parmesan cheese
- 3tbsp white breadcrumbs
Tip the courgette mixture into the egg mixture and combine.
Pour into a lightly greased and lined loaf tin. Place into a roasting tin that has about 1cm of water in its base. Into the oven for 45 minutes.
Leave to cool then put into the fridge to chill.
Sunday, 25 August 2019
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