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Courgette and feta bakes recipe

Courgette and feta bakes recipe

23 ratings

Fresh courgettes and crumbly, creamy Greek feta make these egg bakes ideal for a simple lunch or summer picnic. Why not make a big batch and freeze some for later, as they can even be packed up in lunchboxes for the kids, too. See method

  • Serves 12
  • 15 mins to prepare and 15-12 mins to cook
  • 104 calories / serving
  • Healthy


  • 3 medium courgettes, coarsely grated
  • 10 eggs, beaten
  • handful mint, chopped
  • 100g (3 1/2oz) feta cheese
  • olive oil, for greasing

Each serving contains

  • Energy

  • Fat

    8g 11%
  • Saturates

    3g 14%
  • Sugars

    1g 1%
  • Salt

    0.5g 8%

of the reference intake
Carbohydrate 0.7g Protein 7.9g Fibre 0.3g


  1. Preheat the oven to gas 4, 180°C, fan 160°C.
  2. Sprinkle ½ tsp salt over the courgettes and leave for 5 mins. Put in a clean kitchen towel and squeeze tightly to remove the excess water. Put in a large bowl and stir through the eggs, mint and most of the feta and season, if you like.
  3. Lightly grease a 12-hole muffin tin. Fill the moulds and sprinkle with feta. Bake for 12-15 mins, then grill for 2-3 mins until the cheese is golden. Leave to cool a little then carefully ease out of muffin tin and serve. Can be stored in the fridge for up to 2 days or frozen for up to 1 month.

Freezing and defrosting guidelines

Bake according to the recipe. Allow to cool completely. Wrap well in clingfilm and tin foil (to prevent freezer burn) and freeze for up to 1 month.

Loosen the tin foil and clingfilm but leave to defrost in packaging at room temperature for several hours before serving. If you wish to serve the baked goods warm, place them on a baking sheet for 10 minutes in a moderate oven.

See more Packed lunch ideas

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