Courgette & Feta Bake
- 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
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.