Courgette and egg bake

Ingredients

• 5courgettes
• 5eggs
• 5 tablespoonsplain flour
• 1 cubefresh baker’s yeast
• 200 mlmilk
• 50 ggrated Parmesan
• 200 gPachino cherry tomatoes
• to tasteextra-virgin olive oil
• to tastesalt
• 100 ggrated Parmesan
• to tasteolive oil

Instructions

1. 1

   Prepare the vegetables

   Wash and dry the tomatoes, then halve them. Trim the courgettes, wash them and pat them dry.

2. 2

   Fry the courgettes

   Slice the courgettes thinly lengthways and fry them in very hot oil.

3. 3

   Drain and whisk

   Transfer the courgettes to kitchen paper as they cook so excess oil can drain away. Crack the eggs into a bowl and whisk them with the flour.

4. 4

   Mix the yeast

   Dissolve the yeast in the lukewarm milk, then stir the milk and yeast mixture into the beaten eggs.

5. 5

   Season the mixture

   Add 50 g of grated Parmesan, season with salt and whisk again.

6. 6

   Layer the vegetables

   Oil an ovenproof dish and arrange a layer of tomatoes followed by a layer of courgettes.

7. 7

   Add egg mixture

   Spoon over some of the egg mixture and add a generous handful of grated Parmesan.

8. 8

   Season the tomatoes

   Make another layer of tomatoes, season them with salt and drizzle with a little oil.

9. 9

   Finish the layers

   Add a layer of courgettes, then cover everything with the remaining egg mixture.

10. 10

    Bake until golden

    Bake in a preheated oven at 180°C for about 40 minutes. When cooked, the bake should be golden on top but still soft.

What is courgette and egg bake?

This Italian-style savoury bake brings together courgettes, tomatoes, eggs and Parmesan in layers. It is a home-style dish rather than a crusted pie, with the egg mixture setting around the vegetables as it bakes.

Here, the courgettes are fried before layering, while yeast is mixed into the eggs and milk. The result is intended to be soft inside with a browned top.

Nutrition and macros by portion

The nutrition label shows one serving as written: 450 calories, 23g protein, 22g carbs, 27g fat.

The eggs and Parmesan provide most of the protein and fat, while the flour, milk and vegetables contribute carbohydrates. The amount of oil absorbed during frying can vary, so serve a moderate slice with salad or another non-fried vegetable to balance the plate.

Choosing the vegetables

Courgettes: choose firm ones and slice them thinly lengthways so they can be layered evenly. Drying them after washing helps limit excess water in the dish.

Tomatoes: small Pachino tomatoes are used here, halved so they sit neatly between the courgette layers. If they are especially juicy, let the cut sides drain briefly before assembling.

Frying the courgettes

Hot oil: fry the slices in batches if needed, so they cook rather than crowd together. They do not need to become crisp; the aim is to soften and colour them.

Draining: lay the cooked slices on kitchen paper as directed. Removing excess surface oil keeps the egg mixture from becoming greasy.

Mixing the egg base

Flour first: whisk the flour with the eggs until the mixture is smooth before adding the milk mixture. This helps avoid lumps in the coating.

Lukewarm milk: dissolve the yeast in milk that feels gently warm, not hot, then mix it into the eggs. Whisk in the first 50 g of Parmesan and salt to distribute them evenly.

Building the layers

First layer: arrange tomatoes and courgettes in the oiled dish, then add some egg mixture and a generous handful of Parmesan. The layers need not be perfectly even, but spread them across the dish.

Final layer: season and oil the second layer of tomatoes, add the remaining courgettes, then pour over the rest of the egg mixture. Keep the remaining Parmesan for the cheese added between the layers as directed.

Baking and serving

Oven: bake at 180°C for about 40 minutes, using a preheated oven. The bake is ready when the top is golden and the centre has set while remaining soft.

Serving: let it stand briefly so the layers settle before cutting. Serve warm as a side with grilled vegetables, fish or a simple salad.

Recipe notes & tips

• Slice the courgettes to a similar thickness so they fry at roughly the same rate.
• Use kitchen paper to drain the fried courgettes before layering them.
• Whisk the flour into the eggs before adding the milk mixture to keep the base smooth.
• Oil the ovenproof dish well so the bake is easier to serve.
• Check the centre near the end of baking; it should be set but still soft.

Variations

• Add fresh herbs: scatter chopped basil or parsley between the layers.
• Use another small tomato: choose a similar juicy cherry tomato if Pachino tomatoes are unavailable.
• Add black pepper: season the egg mixture with a little freshly ground pepper.
• Change the cheese: replace some of the Parmesan with another hard, finely grated cheese.
• Make smaller portions: assemble the layers in individual ovenproof dishes and check them early.

Common mistakes to avoid

• Crowding the frying pan: the courgettes can soften without colouring; fry them in batches.
• Skipping the draining: excess frying oil can make the bake greasy; use kitchen paper.
• Using hot milk: it can affect the yeast; let the milk cool until lukewarm before mixing.
• Leaving flour lumps: whisk the eggs and flour thoroughly before adding the milk mixture.
• Overbaking: the centre can become dry; take the dish out when it is golden and softly set.

How to store

Cool leftovers, cover and refrigerate for up to 3 days. Reheat in a moderate oven until hot throughout, or warm individual portions in the microwave.

Frequently asked questions