Courgette, Spinach and Olive Bake with Broccolini Feta and Semi-Dried Tomato

Ready in 40 minutes • Serves 3
This dish most recently appeared in My Veggie (4 Nights For 2) on Sunday, June 5, 2016.

Order Now

Feta and semi-dried tomatoes are the finishing touch for this dish!

Ingredients

4 eggs
3/4 cup self-raising flour (or 3/4 cup plain flour mixed with 3/4 teaspoon baking powder)
3 tablespoons vegetable oil
2 courgettes, grated
1/2 bag baby spinach leaves, roughly chopped
1 brown onion, finely diced
70g feta, crumbled
50g olives, sliced (pitted)
1/2 teaspoon salt

oven to 220°C, line a baking dish with baking paper
Whisk eggs, flour and oil in a bowl until smooth. Fold through remaining courgette bake ingredients and season with pepper.
Add to prepared baking dish and bake on the middle rack of oven for 25–30 minutes or until set in the middle.
When the courgette bake has 5 minutes cooking time remaining, prepare the broccolini. Cut any large pieces in half lengthways. Heat a drizzle of oil in a fry-pan to medium heat, add broccolini and cook for 1 minute, then add walnuts and cook for a further 1–2 minutes.
Add cooked broccolini to a medium bowl with remaining broccolini ingredients, toss and season with salt and pepper. Cut courgette bake into slices.
Place slices of courgette bake onto plates and serve broccolini, feta and semi-dried tomatoes on the side.