COURGETTE, COTTAGE CHEESE BAKE

After the indulgence of the festive season, this is my go-to carb-free bake. Light, nourishing and full of flavour. Packed with courgettes, herbs and creamy cottage cheese, it’s delicious hot or cold and makes a great lunch or side dish.

You can also add smoked salmon, spinach, and feta if you want to mix it up.

Prep time: 15 minutes

Cooking time: 30–35 minutes

Skill level: Easy

Serves: 4

Ingredients

3 medium courgettes (about 400 g), grated and excess moisture squeezed out

250 g tub cottage cheese

4 eggs

2 spring onions, finely sliced

60 g grated cheese (cheddar, parmesan, or a mix)

1 Tbsp extra virgin olive oil

2 Tbsp chopped fresh parsley

1 Tbsp chopped dill (or other soft herbs)

Salt and freshly ground black pepper

2 Tbsp grated parmesan, for topping

Method

Preheat to 170°C fan bake (190C) Lightly grease a 20 × 20 cm baking dish.

In a large bowl, whisk the eggs, then add the cottage cheese, grated courgette, spring onions, grated cheese, olive oil, parsley and dill. Season generously with salt and pepper and mix until well combined.

Pour the mixture into the prepared dish, smooth the top and sprinkle over the parmesan. Bake for 30–35 minutes, until golden and set in the centre.

Serve warm with a crisp salad or roasted tomatoes, or enjoy chilled for an easy protein-packed lunch.