Name: Cheese & courgette pesto pudding
Prep time: 10 min
Cook time: 1 h 20 min
Total time: 1 h 30 min
Yield: 4
Ingredients: sunflower oil for greasing; 650g medium courgettes; 12 slices ciabatta (about two-thirds of a loaf); 150g pack garlic & herb cream cheese; 4 large eggs; 500ml semi-skimmed milk; 4 tbsp fresh pesto; 3 large tomatoes thickly sliced (each into thirds is best)

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Cheese & courgette pesto pudding

Cheese & courgette pesto pudding

Sara Buenfeld

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Serves 4

Easy

Prep: 10 mins

Cook: 1 hr and 20 mins

A star rating of 2.4 out of 5.5 ratingsRate

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Packed with the flavours of courgette, cheese and tomatoes, this easy-to-prepare veggie bake will make a comforting dinner all year round

Vegetarian

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Ingredients

Nutrition

Units:

MetricUS

sunflower oil

for greasing
650g medium courgettes
12 slices ciabatta

(about two-thirds of a loaf)
150g pack garlic & herb cream cheese
4 large eggs
500ml semi-skimmed milk
4 tbsp fresh pesto
3 large tomatoes

thickly sliced (each into thirds is best)

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Nutrition: per serving

kcal626
fat34g
saturates5g
carbs50g
sugars14g
fibre7g
protein25g
salt1.8g

Method

step 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.
step 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. See tip, below left.

RECIPE TIPS

SERVING TIP

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.

Recipe from Good Food magazine, August 2014

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A star rating of 2.4 out of 5.5 ratings

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