Cheese & courgette pesto pudding

Packed with the flavours of courgette, cheese and tomatoes, this easy-to-prepare veggie bake will make a comforting dinner all year round

Prep:10 mins
Cook:1 hrs 20 mins

Serves 4
Easy

Nutrition per serving

kcal 626
fat 34g
saturates 5g
carbs 50g
sugars 14g
fibre 7g
protein 25g
salt 1.8g

Ingredients

sunflower oil, for greasing
650g medium courgettes
12 slices ciabatta (about two-thirds of a loaf)
4 large eggs
500ml semi-skimmed milk
4 tbsp fresh pesto
3 large tomatoes, thickly sliced (each into thirds is best)

Tip

Serving tip

This gets very hot in the oven, so let it cool a little before eating, then the flavours will really come through. Serve on its own, or with a leafy salad or wilted spinach.

Method

Heat oven to 180C/160C fan/gas 4 and grease a rectangular ovenproof dish. Cut the courgettes in half across, then cut each one lengthways into 3 long slices and brush sparingly with oil. Heat a griddle pan and cook the courgettes in 2 batches for 6 mins each side until softened and charred.
Meanwhile, spread the bread generously with the cheese. Beat the eggs, milk and pesto together with seasoning. Arrange the bread in the dish, stacking the slices vertically as though in a toast rack, then arrange the courgettes and tomatoes between the slices – you can put 2 slices of courgette between some to pad them out. Pour over the pesto mixture and bake in the oven for 55 mins-1 hr until set and starting to puff up. See tip, below left.