A light vegetarian meal.
Ingredients
| 500 g | Courgettes (Main) |
| 1 tsp | Salt |
| 1 medium | Onion, diced |
| 3 Tbsp | Canola oil |
| 2 cloves | Garlic, crushed |
| ½ cup | Self raising flour |
| 1 cup | Cheddar cheese, shredded (Main) |
| 4 | Eggs, lightly beaten |
| ¼ cup | Chopped parsley |
| ¼ cup | Chopped mint |
Directions
- Top and tail the courgettes, then coarsely shred. Sprinkle with salt. Place in a colander or sieve to drain for 30 minutes.
- Preheat the oven to 180C. Grease a 23cm square baking dish.
- Meanwhile, sauté the onion in the oil on medium heat, until softened. Add the garlic.
- Squeeze any liquid from the courgettes and place in a bowl with the flour and cheese. Mix well. Add the onion and garlic in the oil. Stir in the eggs, until combined. Season and add the herbs.
- Pour into the baking dish and bake for about 40 minutes, until just set and golden.
- Stand for 10 minutes before cutting into squares to serve.