Today I am continuing on with the Zucchini theme as they continue to be in plentiful supply. I grew up eating this dish on a very regular basis and after many years decided to “jazz” it up a bit to give it the kick that it needed for my adult taste buds. I would love to hear your versions of this classic dish.

Zucchini (Courgette) Bake

2 medium courgettes
1 cup grated cheddar cheese
6 organic free-range eggs
1 cup buckwheat flour
1 teaspoon baking powder
¼ cup capers
½ fresh basil leaves
1 medium red onion

Grate courgettes and cheese.
Roughly chop fresh basil leaves.
Finely chop red onion.
Add the eggs to a large mixing bowl and lightly beat.
Add the rest of the ingredients to the bowl and stir well with a wooden spoon.
Pour the mixture out into a medium greased baking dish.
Cook in a pre-heated moderate oven (180 c) for 20-30 minutes or until the centre is firm and the top is golden brown.