A tasty alternative to bread to accompany a hearty soup or salad or delicious served on its own as a snack. A great way to use up left over fresh herbs and any cheese you have in the fridge over the festive season.
Prep time: 25 minutes
Cooking time: 35 minutes
- 250g self-raising flour
- 1 tsp bicarbonate of soda (alternatively use baking powder)
- 2 eggs
- 80ml vegetable or mild olive oil
- 135g courgettes, top tailed and grated
- 40g fresh mixed herbs, finely chopped
- 200g Alpro Plain or Greek style alternative to yogurt
- 100g cheddar cheese, finely grated
- ½ tsp salt and freshly ground black pepper
- Preheat the oven to 180ºC fan, 200ºC conventional, gas 6.
- Line a 24 x 24 cm tin with baking parchment.
- Place the flour, bicarbonate soda, eggs and oil in a large bowl and mix together.
- Stir in grated courgettes, herbs, Alpro Plain or Greek-style alternative to yogurt, cheese and seasoning, stir well to combine
- Pour into the prepared dish or tray and smooth over the top.
- Cook in the oven for 30-35 mins until an inserted skewer comes out clean.
- Remove from the oven and turn out on to a wire rack to cool. Ideally served warm.
- Store in an airtight container and eat within 3 days. This dish freezes well
You can use any combination of fresh herbs and cheese. Use whatever you have in your fridge or larder. you may have in your fridge – crumbled or grated. You can also try switching the courgette with pumpkin or squash.
Download the recipe PDF