It is that time of year when the garden is producing a glut of courgettes. Sadly for us not yet this year it has been too cool. I have yet to harvest one but they are on their way, growing slowly in the chill. In the meantime we continue to enjoy this lovely recipe with the courgettes that come in our veg box. It has a peculiar name, but I have yet to think of anything better, it is not quite a soufflé, definitely not a pie or a gratin, more a mélange and definitely delicious. We often have some left as it make quantity and is very filling, it makes good snacking or picnic food the following day. This is from an American cookbook so the cups are American cups.
Courgette and Cheese Bake
3 cups/400g grated courgette
1 tsp salt
1 1/2 cups/225g plain flour
1 tbs baking powder
1 onion finely chopped
2 cups/180g grated cheddar
2 tsp fresh thyme leaves or 1 tsp dried thyme
Pepper to taste
1/2 cup sunflower oil
3 large eggs beaten
Put the courgette and salt in a colander and mix. Set aside for 30 minutes. Squeeze out the excess water, I do this in a clean tea towel. If you don't like your food very salty you can rinse the courgette first and then squeeze.
Preheat the oven to 180 centigrade and grease a 7" by 11" dish or one of a similar size.
In a medium sized bowl, stir together the flour and baking powder. Add the onion, courgette, cheese, thyme, and pepper if desired. Mix well with a fork.
Whisk together the oil and eggs in a small bowl. Pour into the courgette mixture and mix well. Spread evenly in the baking dish.
Bake for about 35 minutes, until golden.
Let it cool for 5 minutes before cutting into squares, as the name of the dish requires!