Courgette and parmesan cakes
13/1/2008
Ingredients
| 4 | Courgettes |
| 1 dash | Olive oil |
| 3 | Eggs |
| ¾ cup | Cream |
| 2 tbsp | Fresh parsley |
| ½ cup | Parmesan cheese |
| 1 to taste | Salt & freshly ground pepper |
Directions
- Heat oven to 190 degC fan bake. Grease a 12-hole standard muffin pan. Trim and thinly slice courgettes.
- Heal a little oil in a frying pan and cook sliced courgettes in two batches, tossing over a high heat to brown on both sides. Remove to cool then divide between muffin holes, reserving 1/2 cup for topping.
- Place eggs in a bowl and lightly beat. Beat in cream, chopped parsley and grated parmesan, then season with salt and pepper to taste.
- Pour the egg mixture over the courgettes, dividing mixture evenly between muffin holes. Arrange a few reserved slices of courgette on top of each. Bake for 25 minutes or until cakes are golden brown and set.
Wine Match
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