Courgette and Dill Bake

I am often raving about the subtle virtues and adaptability of the modest courgette and that is because it combines well with different flavors.  I used here the small  pale green courgettes because they are local and also taste sweeter than the larger dark green variety. This said, use what is available near you.

Between crustless tart and tortino, the following recipe is simple, easy, and works as a starter as well as one-course light lunch. Serve it with good quality bread and salad.


  • 10 small white courgettes
  • 1 small red onion, chopped
  • 6 finely chopped spring onions/ scallions
  • 2 garlic cloves
  • 1 small bunch of dill
  • ½ teaspoon cayenne pepper
  • ½ teaspoon black pepper
  • 10 mint leaves
  • 8 large eggs
  • 200 g feta cheese
  • 6 cherry tomatoes
  • 2 heaped tablespoons plain white flour
  • 2 tablespoon of olive oil to oil the dish


  1. Coarsely grate the courgettes, and the onion.
  2. Finely chop the spring onions. Sprinkle a teaspoon of salt over the vegetables and place them in a colander over a bowl and leave them to drain  for 10 minutes before pressing them with your hands to extract the liquid.
  3. Mix the flour and the spices into the grated mix.
  4. Break the eggs inside a big bowl, beat them with a whisk and fold the chopped herbs into the mixture.
  5. Incorporate the courgettes into the eggs and then add half of the cheese.
  6. Oil an oven proof dish and pour the omelette in it.
  7. Slice the cherry tomatoes in half and scatter them on the surface of the omelette.
  8. Bake in a pre-heated oven at 180C/355F for 25 minutes.
  9. Take the dish out of the oven, scatter the remaining cheese on top and return to the oven for another 20 minutes.
  10. Serve warm.
45 minutes

Cooking time

20 minutes

Preparation time



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