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Cheese & courgette pesto pudding

Cheese & courgette pesto pudding

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  • Preparation and cooking time
    • Prep:
    • Cook:
  • Easy
  • 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

  • Vegetarian
Nutrition: per serving
NutrientUnit
kcal626
fat34g
saturates5g
carbs50g
sugars14g
fibre7g
protein25g
salt1.8g
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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)

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.

Goes well with

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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