Courgette Bake

Courgette Bake
July 1, 2017 Sophie Wishart

Need a recipe full of vitamins and vegetables for your healthy diet? This courgette bake recipe is delicious and an ideal addition to your pregnancy diet!

Courgettes are rich in calcium, folic acid, iron and the vitamin A and vitamin C whilst pine nuts are a good source of vitamin K which is essential to bone health and vital for proper blood clotting. And this courgette bake recipe is delicious making it a great addition to your pregnancy diet plan!


1 medium courgette (about 200gms), grated and squeezed to get rid of any excess liquid
1 Free range egg, beaten
1 rounded dessertspoon plain yoghurt (or creme fraiche)
1oz/25gms pine nuts
Chopped fresh herbs eg parsley, chives, mint, to taste
Salt and freshly ground black pepper to taste


  1. Beat yoghurt (or creme fraiche) into egg, add seasoning and herbs, stir in the grated courgette.
  2. Put in a small ovenproof container, which has been lightly oiled, and sprinkle with the pine nuts.
  3. Bake for about 25 mins at about 160C and serve with mixed green salad leaves and sliced tomatoes or salad of your choice

As an alternative use chopped and wilted spinach instead of courgette – and it tastes good with freshly grated hard cheese instead of the pine nuts (although you’ll miss out on the Vitamin K!)

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