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Ingredients
Method
- 3 grated courgettes
- 10 eggs, beaten
- Handful of mint leaves, chopped
- 100g feta
- Olive oil, for greasing
- Preheat the oven to 180C. Sprinkle ½ tsp of salt over the courgettes, leave for 5 mins, then squeeze tightly in a tea towel to remove the excess moisture. Pop the courgettes into a bowl and mix with the mint, eggs, and most of the feta. Season well.
- Lightly grease a 12-hole muffin tin. Fill the holes with the courgette mix and sprinkle with some more feta, then bake for 15 mins until golden and fluffy. Leave to cool a little, then serve as part of a picnic platter.
15 mins
Makes 12
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