Ingredients

• dash vegetable oil
• for greasing
• 1 medium courgette
• trimmed
• grated
• 1 rasher cooked bacon
• chopped
• 1 heaped tbsp plain yoghurt
• 25g/1oz feta
• 1 heaped tbsp grated parmesan
• pinch ground black pepper
• 1 free-range egg
• beaten
• 2 tomatoes
• sliced
• to serve (optional)

Directions

• Preheat the oven to 180C/350F/Gas 4.
• Grease an ovenproof dish with a little oil using a pastry brush. Add the grated courgette
• then scatter over the chopped bacon.
• In a bowl
• mix together the plain yoghurt
• feta
• parmesan and ground black pepper until well combined. Stir in the beaten egg until well combined.
• Pour the egg-and-yoghurt mixture on top of the courgette and bacon mixture. Transfer the dish to the oven and bake for 20–25 minutes
• or until the egg-and-yoghurt mixture has set and is golden-brown on top.
• Remove the dish from the oven and set aside to cool slightly. Serve with the sliced tomatoes
• if desired.