Recipe of the week: Courgette & Egg Bake

Courgettes & egg bakeThis dish is great to serve for dinner alongside a salad. It can be made ahead of time and heated up just before eating, although it’s great cold too!

INGREDIENTS:

4 tablespoons butter
1 finely chopped onion
3-4 courgettes, grated
1/2 lb ground Italian sausage or other ground meat (I find sausage meat a pain to source so I buy Heck sausages as they are 97% pork and gluten free, and strip the skins off by running cold water over them then mash them up before cooking)
3 eggs, beaten
Grated Parmigiano-Reggiano cheese

SERVINGS: 4

INSTRUCTIONS:

Preheat oven to 350°F | 190°C | Gas Mark 5

In a pan, melt butter and add onion and courgette.
Sauté until courgette is tender, 5–7 minutes.

Put courgettes in a colander to drain off any excess liquid.
Add sausage to the sauté pan and sauté until just cooked.

Combine the sausage and courgette and season to taste.
Add eggs, mix well, and pour into a baking dish approx. 8 x 8 Grate cheese on top.

Bake uncovered 35–40 minutes.

Serve with a side salad of your choice.