- sunflower oil, for greasing
A variety of oils can be used for baking. Sunflower is the one we use most often at Good Food as…
- 650g medium courgettes
The courgette is a variety of cucurtbit, 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)
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.
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.
Serving tipThis 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.