Courgette Bake


 Yet another delicious recipe from Sarah Wilson's I Quit Sugar Book. This courgette cake is super tasty and perfect as a side for dinner (or wow your friends and make it for a dinner party).
This recipe serves 8.

Ingredients

2 cups (2-3) large courgettes (grated)
1 teaspoon salt
500g ricotta
3/4 cup grated parmesan
2 spring onions (chopped)
2 garlic cloves (chopped)
4 tablespoons dill (chopped)
Zest of 1 lemon
2 large eggs (well beaten)
1/3 cup crumbled feta
Coconut oil or cooking spray (for greasing)

Method

1. Preheat the oven 170℃ and grease a medium sized baking dish or cake tin (around 23cm).

2. Grate the courgettes, combine the courgettes with the salt in a colander or sieve and leave to sit for 15 minutes. After 15 minutes use your fingers or spoon to squeeze out as much water as you can.

3. Combine the ricotta, parmesan, spring onions, garlic, dill, and lemon zest, then stir in the eggs and courgettes.

 4. Pour the mixture into the dish and bake for 1 hour.

 5. Sprinkle the feta and return to the oven for 25 minutes, until the cheese has melted.

6. You can serve hot or cold - it is best when cooled as it sets properly.

Enjoy x

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