Homegrown Treasures Time To Harvest (Part 10) - Cheese & courgette pesto pudding

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Cheese & courgette pesto pudding

This gets very hot in the oven, so let it cool a little before eating, then the flavours will really come through. Serve on its own, or with a leafy salad or wilted spinach. sunflower oil, for greasing

·         Serves 4

·         Prep 10 mins

·         Cook 1 hr 20 mins

Ingredient

·         650g/1lb 7oz medium courgettes

·         12 slices ciabatta (about two-thirds of a loaf)

·         150g pack garlic & herb cream cheese

·         4 large eggs

·         500ml/18fl oz semi-skimmed milk

·         4 tbsp fresh pesto

·         3 large tomatoes, thickly sliced (each into thirds is best)

Recipe

1.    Heat oven to 180C/160C fan/gas 4 and grease a rectangular ovenproof dish. Cut the courgettes in half across, then cut each one lengthways into 3 long slices and brush sparingly with oil. Heat a griddle pan and cook the courgettes in 2 batches for 6 mins each side until softened and charred.

2.    Meanwhile, spread the bread generously with the cheese. Beat the eggs, milk and pesto together with seasoning. Arrange the bread in the dish, stacking the slices vertically as though in a toast rack, then arrange the courgettes and tomatoes between the slices – you can put 2 slices of courgette between some to pad them out. Pour over the pesto mixture and bake in the oven for 55 mins-1 hr until set and starting to puff up.

Per serving 626 Kcals, Protein 25g, Carbs 50g, Fat 34g, Sat Fat 5g, Fiber 7g, Sugar 14g, Salt 1.8g

Description: Cheese & courgette pesto pudding

Cheese & courgette pesto pudding

 
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