| Created by | Spinneys |
| Prep time | 15 minutes |
| Cook time | 50 minutes |
| Serves | 6-8 |
| Cuisine | American |
| Diet | Vegetarian |
| Preparation | Easy |
| Calories | 426 |
| Fat | 24.6g |
| Saturates | 8.6g |
| Protein | 14.6g |
| Carbs | 38g |
| Sugars | 2.1g |
| Given the cook-at-home nature of Spinneys and natural variations in ingredients, nutritional information is approximated. See details | |
Ingredients
Cooking Instructions
Download PDFGrate the courgettes then place in a fine sieve. Sprinkle over the salt flakes and toss. Allow to stand for 10 minutes then squeeze out excess liquid.
Fill a kettle with water and bring it to a boil. Meanwhile, chop the green leaves then place in a sieve. Pour over the boiling water. Immediately cool under cold running water. Squeeze out excess water from greens. (If using frozen spinach, simply thaw, then squeeze out excess liquid.)
Preheat the oven to 180°C, gas mark 4. Line an 11cm x 21½cm loaf pan with baking paper, allowing an overhang on the long sides.
Place the courgette, blanched leaves, herbs, onion and cheese in a large bowl and stir to combine. Add the yoghurt, eggs and oil and stir to combine.
Place the flour and paprika in a medium-sized bowl. Season with salt and pepper and whisk to combine. Add to the courgette mixture and stir until just combined. Spoon into the tin.
Bake for 50 minutes or until a skewer comes out clean. Stand for 10 minutes, then using the extra baking paper, lift out the loaf.
Serve warm.
