Courgette & Feta Bake

bowl Serves 4


  • 2 Eggs
  • 500g Courgette, grated
  • 3 Spring Onions, finely sliced
  • 100g Feta Cheese, crumbled
  • 2 Tbsp chopped Mint
  • 1 small Chilli, deseeded and finely chopped
  • ½ tsp each: salt and pepper
  • ½ cup Rice Flour
  • salt and pepper to taste
  • 2 tsp Butter
  • Cucumber & Yoghurt Tzatziki
  • ¾ cup Unsweetened Yoghurt
  • 1 cup chopped Cucumber
  • 1 small clove Garlic, crushed
  • 1 Tbsp chopped Mint
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  • Preheat the oven to 200ºC. Whisk the eggs together in a large bowl. Add the courgette, spring onions, feta, mint, chilli, salt and pepper and rice flour. Stir until well combined.

  • Heat the butter in a 20cm heavy, ovenproof frying pan over a medium-low heat. Pour in the mixture, place the pan in the preheated oven and bake for 20 minutes.

  • To make the tzatziki, place the yoghurt, cucumber, garlic and chopped mint into a bowl. Mix until combined. Serve the bake with the tzatziki and a green salad.

  • Gluten Free. Diabetes Friendly. You can use this recipe to make small fritters. Dollop spoonfuls into a frying pan with some melted butter or oil and fry them in batches for about 4 minutes on each side.

  • Courtesy of Food Magazine. Recipe by Lynley Allen. Photography by Shaun Cato-Symonds.

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