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Courgette, potato & feta slices

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Courgette, potato & feta slices

Name: Courgette, potato & feta slices
Prep time: 25 min
Cook time: 1 h
Total time: 1 h 25 min
Yield: 8
Ingredients: 350g new potatoes thinly sliced; 4 courgettes (about 900g), trimmed and thinly sliced; 3 tbsp olive oil; 200g block of feta crumbled (vegetarian, if needed); small bunch of mint leaves picked and chopped; 8 eggs beaten

Cassie Best

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Serves 8

Easy

Prep: 25 mins

Cook: 1 hr

A star rating of 4.5 out of 5.4 ratingsRate

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Enjoy a special picnic with our courgette, potato and feta slices – they're sure to be popular with the whole family

Gluten-free

Vegetarian

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Ingredients

Nutrition

Units:

MetricUS

350g new potatoes

thinly sliced
4 courgettes

(about 900g), trimmed and thinly sliced
3 tbsp olive oil
200g block of feta

crumbled (vegetarian, if needed)
small bunch of mint

leaves picked and chopped
8 eggs

beaten

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Nutrition: per serving

kcal225
fat14g
saturates5g
carbs9g
sugars3g
fibre2g
protein13g
salt0.8g

Method

step 1

Heat the oven to 200C/180C fan/gas 6. Tip the potato and courgette slices into a large bowl and toss with the olive oil and some seasoning. Arrange in a single layer on two baking trays and roast for 25 mins until lightly golden, stirring halfway through to brown evenly.
step 2

Line a 20 x 30cm baking tin with a large sheet of baking parchment, ensuring there are no tears or cuts (where the egg might leak through). Layer the veg on the parchment, scattering most of the feta and all of the mint between the layers.
step 3

Season the egg, then pour this over the veg. Crumble over the rest of the feta. Bake for 25-30 mins until the egg is cooked and the top is golden. Leave to cool completely in the tin, then chill until needed. Will keep chilled for up to two days. Cut into squares and pack into a lunchbox or picnic hamper.

Recipe from Good Food magazine, May 2023

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A star rating of 4.5 out of 5.4 ratings

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