Feta and Courgette Bakes
Feta and Courgette Bakes



  • 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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