Courgette and parmesan cakes
|1 dash||Olive oil|
|2 tbsp||Fresh parsley|
|½ cup||Parmesan cheese|
|1 to taste||Salt & freshly ground pepper|
- 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.
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