Courgette and parmesan bakes

I had survived the weekend (the sunshine and pink champagne helped), but was still reeling from this awful virus, and today, still not feeling 100%, I worked from home. As ever, I am fully prepared with a freezer full of dahl portions and some of last week's bean enchilada left overs for work lunches. But, as we choose not to have a microwave and as I was at home, I decided to cook myself a so-simple delicious souffle-esq courgette bake. The microwavable lunches would have to wait until I was back in the office.


What you will need
2 courgettes (c400g)
1 (heaped) table spoon of plain flour
2 eggs
1/2 an onion
2 cloves of garlic
1/4 tea spoon bicarbonite of soda
1 table spoon chopped chives
2 table spoons parmesan cheese
Fresh lemon thyme


Firstly, grate the courgettes. This is a good arm exercise and only takes 2-3 minutes. Next, salt and leave the courgettes to drain in a colander or sieve for 30-60 minutes. Continue to squeeze out as much of the water from the vegetable as you can, perhaps using a tea towl to squeeze out.


Next, return the courgettes to a bowl and add the flour and eggs, as well as salt and pepper. Mix together, then add the crushed garlic and finely chopped onions, bicarbonate of soda, chives and parmesan cheeese. Stir together well, adding the lemon thyme leaves.


Place the oven on to pre-heat at 200 degrees. When ready to cook, grease four good sized ramekins well and pour in the courgette mix.

Bake in the oven for 20-25 minutes until the outside has crisped up and browned and the inside has set, but is light and fluffy.

Turn out and serve with a green salad for a starter or along with crusty bread for a light lunch.