Courgette and mint cubes

Name: Courgette and mint cubes
Cook time: 45 min
Total time: 45 min
Yield: 16
Ingredients: 800 g Courgette; 3 Spring onions; 5 Stem(s) Mint; 2 TABLESPOONS Olive oil; 7-10 Tbsp Salt; 7-10 Tbsp Pepper; 6 Eggs (size M); 7-10 Tbsp Grease

AUTHOR
Eunice Scott

DIFFICULTY
very easy

RATING

COOK TIME
45 mins

TOTAL TIME
45 mins

Ingredients

Servings: 16

800 g Courgette
3 Spring onions
5 Stem(s) Mint
2 TABLESPOONS Olive oil
7-10 Tbsp Salt
7-10 Tbsp Pepper
6 Eggs (size M)
7-10 Tbsp Grease

Directions

1
Wash and clean the zucchini, quarter them lengthwise and cut into thin slices. Clean and wash spring onions and cut into rings. Wash mint, shake dry, cut leaves into small pieces, except for a few for garnishing
2
Heat the oil in a frying pan. Sauté the zucchini and spring onions for about 5 minutes. Season with salt and pepper and remove from the heat. Whisk the eggs in a bowl. Add mint and zucchini, mix, season if necessary
3
Fill a greased, ovenproof, square form (approx. 22 x 22 cm, approx. 4 cm high) with the mixture and bake in a preheated oven (electric cooker: 200 °C/ convection oven: 175 °C/ gas: see manufacturer) for approx. 30 minutes. Leave to cool, take out of the tin and cut into small cubes. Garnish with mint leaves. Tomato sauce tastes good with it