Mexican Courgette Bake
- Ready In:
- 50mins
- Ingredients:
- 7
- Serves:
-
6
ingredients
- 6 large courgettes
- 275 g frozen sweetcorn, thawed
- 2 garlic cloves, crushed
- 2 eggs
- 2 tablespoons milk
- 175 g feta cheese, rinsed and crumbled
- 25 g melted butter
directions
- Halve the courgettes and scoop out the seeds. Sprinkle the shells with salt and turn upside down. Leave to stand for 1 hour.
- wipe out the salt from the courgettes and place in an ovenproof dish.
- Heat oven to 180C.
- Place the sweetcorn, garlic, eggs milk and pepper in a blender and process to a rough paste.
- mix in 2/3 of the feta and divide the mixture between the courgette shells. Scatter over the rest of the cheese and drizzle with the butter.
- bake for 40 mins, if they begin to brown too quickly cover with foil.
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RECIPE SUBMITTED BY
Under construction...
How I rate...
5 stars - perfect, will make again without any changes.
4 stars - Liked it, will make again again but with changes.
3 stars - had to make major changes but got it to work.
2 stars - had to make major changes and it didn't work.
1 star - went terribly, a waste of time and ingredients, I cried, BF cried the cats cried you get the picture...