Pinterest is the rabbit hole of the internet for me. It has led me to many a new discovery; from art to icons, amazing interiors and gardens and food of course. If there is one thing that can be said about Pinterest is that it is absolutely bursting at the seams with food pictures from pinners all over the world.
We have had an amazing summer this year and the courgettes have been absolutely delicious. Whilst I love them raw, shredded and dressed with lemon, olive oil with shavings of parmesan cheese and a sprinkle of fresh mint or griddlled and added to a couscous, I am always on the lookout for new recipes. So when I came across this pin which led me to this recipe, I knew that it would become a summer regular at my table. It is light and lemony with depth from the golden onions, salty with feta and with a wonderful herbal note from the thyme. It is absolutely delicious!
You gently sauté an onion until it is golden, stir in some minced garlic and thyme leaves then sauté courgette slices until they have just started to soften and are coated in the delicious flavoured oil.
Whisk them lightly, then stir in lemon juice, sour cream, grated parmesan and feta cheese.
Layer a scant half of the courgettes in the bottom of a well buttered baking dish
and cover with a really scant half of the egg mixture, spreading it as necessary to cover the courgettes.
Then do the same again, finishing with a handful of halved cherry tomatoes.
After baking, let it cool down a little to have warm with some seared salmon or roast chicken or have as a lovely light lunch with a salad. It would also be terrific to take on a picnic.
I had half a pack of feta left over which I find always goes off before I can use it. So this time I cubed and packed it into a tiny little jar with thyme and covered the cubes with olive oil and popped it in the fridge. Use in salads or when roasting red peppers…
Courgette, Feta and Thyme Bake
Adapted from Kalyn’s Kitchen.
- 1 onion
- 2 cloves of garlic
- 4 medium courgettes
- 1-2 Tbsp worth of fresh thyme leaves depending on how much you like thyme
- 1 Tbsp mild olive oil (don’t waste extra virgin on frying)
- 2 large eggs
- 150g sour cream which is half a tub
- 100g feta cubed or crumbled
- 2 Tbsp grated parmesan which you can judge by eyeballing the pile
- 1/2 a lemon
- A handful of cherry tomatoes
- Salt and pepper
- Preheat oven to 190 degrees C.
- Start by warming the olive oil in the pan on a medium heat. Peel, halve and slice the onion into half moons and tip into pan, sprinkling with a little salt to help release the water in the onions. Wash the courgettes and slice into rounds that are about as thick a pound coin. Keep an eye on the onions, stirring from time to time so that they don’t catch and burn. Stir in the garlic and the thyme leaves. I added a splash of water to help keep everything going at this point. Then tip in the sliced courgettes and sauté for about 4 or 5 minutes – long enough to only just soften them and coat them in the lovely oil. Remove from the heat and set aside.
- Lightly whisk the eggs then stir in the sour cream, parmesan, feta, the juice from squeezing that lemon half and some cracked black pepper. It will feel thick and look a little curdled from the lemon juice. The cheeses are both quite salty so you shouldn’t need any additional salt.
- In a well buttered ovenproof dish, layer a scant half of the courgettes and cover with a very scant half of the egg mix. Repeat, finishing with a scattering of the halved cherry tomatoes.
- Bake for 25- 30 minutes. The original recipe call for 40 minutes but that is much too long in my oven that seems super hot. I checked after 20 minutes and it was almost done so I took it out after 30 minutes.
- Let it cool a little before serving warm.
Serves 6 as side dish or 4 as a light lunch with salad