Courgette, Sweetcorn & Mushroom Bake

I don’t really go in for New Year’s resolutions, but one of my goals this year is to try and add some new recipes to our family repertoire, so we are not always cooking and eating the same few dishes. This courgette, sweetcorn and mushroom bake resulted from a little bit of experimentation, and I’m really pleased with the result – it’s delicious! Though it had a bit of a mixed reception from the family. My eldest proclaimed it as ‘Yummy!’ when I let him taste the sauce during cooking, but then hardly touched it at dinner time. Though he has promised to give it another try if I make it again (which I will!) My youngest and my husband hoovered it up and asked for more. Why not give it a try, and make up your own mind!

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Ingredients

  • 2 Tbsp butter
  • a splash of vegetable oil
  • 2 spring onions
  • 1 clove garlic, minced
  • 200g frozen sweetcorn kernels
  • 500g courgette, sliced
  • 250g mushrooms, sliced
  • 1 Tbsp dried basil
  • 1 tsp dried oregano
  • salt & pepper
  • 300g grated cheese + extra (around 50g) for on top – I used a mix of mozzarella and Emmental
  • 4 eggs, beaten

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Directions

  • Preheat your oven to 200 °C
  • Melt the butter in a deep pan on a medium heat, and add a splash of vegetable oil. This stops the butter from burning.
  • Add the spring onions and garlic and saute for a few minutes, being careful not to let the garlic burn.
  • Add the courgettes, mushrooms and sweetcorn and cook for 5-10 minutes until soft.
  • Remove from the heat and leave to cool a little. If the mushrooms have lost a lot of water, drain a little of the water or your bake will turn out too runny. I do this by holding a lid of top, and tipping the pan to let a little water out a crack between the lid and the pan.
  • Once the mixture has cooled down a little, stir in first the herbs, then the 300g cheese and finally the eggs.
  • Transfer to a greased casserole dish and sprinkle the remaining cheese on top.
  • Cook for around 20 mins until the cheese starts to brown (if the cheese goes to brown before then, put some tin foil on top – less than 20 mins and the bake may not set).
  • Leave to stand for 10 minutes before serving.
  • We served this with some nice bread on the side, but would also go well with rice.

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1 Comment on Courgette, Sweetcorn & Mushroom Bake

  1. Sally
    January 13, 2017 at 9:54 am (2 years ago)

    Thanks for the recipe… I’m going to try this one! Healthy and so pretty too!

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