25 p/1 oz butter, plus extra for greasing
250 g/9 oz courgettes, siced
1 shallot finely chopped
2 eggs, lightly beaten
2 lablespoons Parmesan cheese, freshly grated
salt and pepper
1 tablespoon olive oil
For the béchamel sauce 25 g/1 oz butter 20 g/ 3/4 oz plain flour
200 ml/7 fl oz milk
pinch of freshly grated nutmeg


1.Preheat the oven to 180°C/350°F/Gas Mark 4 and grease 4 dariole moulds with butter. Cook the courgettes in salted, boiling water for 10 minutes until tender.
2.Drain and mash with a fork. Heat the 250 g/9 oz courgettes, siced oil and butter in a frying pan, add the shallot and cook over a low heat, stirring occasionally, for 4-5 minutes until saftened.
3.Stir in the courgettes and season with salt and pepper.
4.Cook for a few minutes more until all the liquid has evaporated, then remove from the heat.
5.Make the bechamel sauce (see page 5e) with the 2 eggs, lightly beaten 2 labiespoons Parmesan cheese, freshily grated Jadded pue es ingredients listed, then stir in the courgette mixture, eggs and Parmesan.
6. Divide the mixture among the moulds, then place in a roasting tin and add boiling water to come about hallway up the sides. Bake for 30-35 minutes.
7.Leave to stand for 5 minutes, then turn out the moulds and serve.

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