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Nutrition: per serving

  • kcal626
  • fat34g
  • saturates5g
  • carbs50g
  • sugars14g
  • fibre7g
  • protein25g
  • salt1.8g

Method

  • step 1

    Heat oven to 180C/160C fan/gas 4 and grease a rectangular ovenproof dish. Cut the courgettes in half across, then cut each one lengthways into 3 long slices and brush sparingly with oil. Heat a griddle pan and cook the courgettes in 2 batches for 6 mins each side until softened and charred.

  • step 2

    Meanwhile, spread the bread generously with the cheese. Beat the eggs, milk and pesto together with seasoning. Arrange the bread in the dish, stacking the slices vertically as though in a toast rack, then arrange the courgettes and tomatoes between the slices – you can put 2 slices of courgette between some to pad them out. Pour over the pesto mixture and bake in the oven for 55 mins-1 hr until set and starting to puff up. See tip, below left.

RECIPE TIPS
SERVING TIP

This gets very hot in the oven, so let it cool a little before eating, then the flavours will really come through. Serve on its own, or with a leafy salad or wilted spinach.

Recipe from Good Food magazine, August 2014

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Comments, questions and tips (3)

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Overall rating

A star rating of 2.4 out of 5.5 ratings
Lily Earnshaw avatar

Lily Earnshaw

tip

To ensure the dish is fully vegetarian, make sure you buy vegetarian pesto which is often found in the 'Free From' aisle (regular pesto contains rennet from the Parmesan)

flauffy

I was after something different and I thought I'd give this a go. Used Cypriot-style village bread and less of it. Tasty and filling.

tallulahb

A star rating of 1 out of 5.

I made this today, but won't make it again. I thought it was too bready. Which made the dish far too rich. Maybe without the bread it would be better.

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