Courgette is one of the summer’s most abundant vegetables. And Teresa Rebelo knows one of the best ways to cook it! This savoury bread recipe is not only bursting with flavour, but it’s also light and nourishing at the same time – the kind of summer recipe that we want to repeat over and over again. Quick, easy and delicious!
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100 ml low-fat milk
100 ml of olive oil
4 eggs (medium size)
220 g plain flour T55
200 g courgette, grated and squeezed (about 1 courgette)
200 g feta cheese, diced
60 g mozzarella cheese, grated
½ cup chopped herbs (parsley and basil, for example)
1 tsp baking powder
A pinch of salt and freshly ground black pepper
RODI products used in the preparation of this recipe
Kitchen sink: Urban 105
Tap/mixer: Line MN 1001
Accessory: Ghost drainer
Preheat the oven to 180 °C. Grease and sprinkle with flour in a loaf tin.
Wash the courgette (no need to peel it) and grate it coarsely. Put the grated courgette on a clean tea towel, pull the sides up, and squeeze out as much liquid as possible.
Whisk the eggs, milk, and oil in a bowl, then add the courgettes.
Fold the feta and mozzarella cheeses into the mixture and season with black pepper and a pinch of salt.
Sift the flour and the baking powder into the mixing bowl and stir gently. Spoon the mixture into the prepared loaf tin.
Bake for about 50–60 minutes, or until golden and a skewer inserted into the centre comes out clean.
Allow it to cool a few minutes before cutting into it to serve warm; alternatively, allow it to cool completely before serving.
Tip: this is a practical vegetarian recipe, the perfect lunch to take to the office, beach, or picnic. You can replace the courgette with olives, for example.
Recipe developed by: