Courgette & corn casserole







Cook Time

30-35 Min


  • 50g/2oz potato flour
  • 75g/3oz rice flour
  • 1 teaspoon baking powder
  • 600g/1lb 5oz courgettes, grated
  • 425g/15oz canned creamed sweetcorn
  • 200g/7oz red pepper, finely diced
  • 100g/4oz onion, finely diced
  • 50g/2oz Cheddar cheese, finely grated
  • 2 tablespoons olive oil
  • 2 eggs, lightly beaten
  • salt and freshly ground  black pepper
  • Preheat the oven to 200°C/ 400°F/Gas mark 6. Lightly grease a casserole dish with butter.
  • Sift the potato flour, rice flour and baking powder together.
  • Put the courgettes, sweetcorn, red pepper, onion and cheese in a large bowl. Stir to mix through evenly. Add the sifted flours, oil and eggs, and mix well using a metal spoon until well combined. Season with salt and pepper.
  • Pour the mixture into the prepared casserole dish. Bake for 30 minutes or until set in the centre. Serve hot.
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