Baked Courgette with Parmesan
Make this cheesy vegetable dish. Recipe devised by Kate Morris and Sally Brown.
You will need:
- 1 rasher of cooked bacon (Ask a grown-up to cook this for you, or you can buy ready-cooked bacon.)
- 1 medium courgette
- 25g feta cheese
- 1 heaped tablespoon natural yoghurt
- 1 rounded tablespoon Parmesan cheese
- 1 pinch ground black pepper
- 1 egg
- A little oil for greasing
Remember to ask a Grown-up for help.
What to do:
Before cooking, wash your hands and put an apron on. Weigh and measure all the ingredients. There should be enough for two servings using the quantities shown.
Using your pastry brush and some oil, grease your dish.
Cut up the bacon using the clean scissors. Remember, when using scissors, everyone knows, it’s best to point them at your toes! Carefully grate the courgette and put it into the greased ovenproof dish. Scatter on the bacon pieces.
Put the natural yoghurt into the small bowl, then crumble in the feta cheese with your fingers and mix it together with the fork. Add the grated Parmesan cheese and a pinch of pepper and stir it again.
Crack an egg into the cup and whisk it with the fork. Then add it to the yoghurt mix and stir. Pour the egg/yoghurt mix onto the top of the courgette and bacon in the ovenproof dish.
You will need to ask a grown-up for help with this part. Put the dish onto a baking tray and place in a pre-heated oven at 160ºC fan/180ºC/ Gas 4 for 20–25 minutes.
When the Baked Courgette with Parmesan has cooled down a little, you can eat it!
Serving suggestion: serve the two portions with sliced, fresh tomatoes. We do not recommend freezing this dish.