Cheese & courgette pesto pudding

Cheese & courgette pesto pudding

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(5 ratings)

Prep: 10 mins Cook: 1 hr, 20 mins


Serves 4
Packed with the flavours of courgette, cheese and tomatoes, this easy-to-prepare veggie bake will make a comforting dinner all year round

Nutrition and extra info

  • Vegetarian

Nutrition: per serving

  • kcal626
  • fat34g
  • saturates5g
  • carbs50g
  • sugars14g
  • fibre7g
  • protein25g
  • salt1.8g
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  • sunflower oil, for greasing
    Sunflower oil

    Sunflower oil

    Sunflower oil is made from pressing sunflower seeds and extracting the oil. It's usually…

  • 650g medium courgettes



    The courgette is a variety of cucurbit, which means it's from the same family as cucumber,…

  • 12 slices ciabatta (about two-thirds of a loaf)
  • 150g pack garlic & herb cream cheese
  • 4 large eggs



    The ultimate convenience food, eggs are powerhouses of nutrition packed with protein and a…

  • 500ml semi-skimmed milk
  • 4 tbsp fresh pesto



    Pesto is a generic Italian name for any sauce made by pounding ingredients together.


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


  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. See tip, below left.

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Comments, questions and tips

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27th Oct, 2017
I was after something different and I thought I'd give this a go. Used Cypriot-style village bread and less of it. Tasty and filling.
1st Oct, 2014
I made this today, but won't make it again. I thought it was too bready. Which made the dish far too rich. Maybe without the bread it would be better.
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Lily Earnshaw's picture
Lily Earnshaw
12th Jul, 2018
To ensure the dish is fully vegetarian, make sure you buy vegetarian pesto which is often found in the 'Free From' aisle (regular pesto contains rennet from the Parmesan)
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