These courgette bakes are a little like quiches but quite different in some ways too. They are great fun for kids to make and a good way of getting them to eat some vegetables!
In recipes that need quark, there are a few simple things you can do to ensure it tastes good. Quark doesn’t have much flavour so ensure you flavour the dish well.
Flavoured quark is usually synned if you follow Slimming World so instead use flavourings that are syn free or a squeeze of lemon juice perhaps. On other weight loss plans, you may have to count flavoured quark differently to plain quark so do check this out.
Quark is available in most large supermarkets now and even stocked in Aldi and Lidl. You can usually find it near soft cheeses in a tub similar to that you would buy cottage cheese in. Due to the low-fat content of quark, it easily splits if heated too much or has hot water or hot liquid added to it. Be careful and stir in gradually and you should be ok.
What is Quark?
It is a soft cheese made with skimmed milk. It’s rather like Philadelphia in its consistency and, due to the fat-free aspect of it, there is little flavour. Because of this, quark on its own is not often enjoyed.
Step by step cooking instructions for the courgette bakes
As always, I always suggest you start by getting out all your ingredients to ensure you have everything needed and to hand before cooking. At this point you should also preheat the oven to 160°c.
Finely chop your onions before starting to cook and halve the tomatoes to ensure all ingredients are ready. The courgette for these courgette bakes needs to be grated and all liquid squeezed out of them using a clean tea towel or similar.
Carefully remove the courgettes from the pan and add to the quark and egg mixture.
Mix the courgettes well into the egg mixture.
Spoon the mixture into ramekins.
Bake for 20-30 minutes until the bakes have set and are golden on top.
Meanwhile, fry the onion for around 3-4 minutes then add the tomato halves and 4tbsp of water and cook for a further 5 minutes.
When the mixture is cooked but the tomatoes still look nice and not too mushy remove them from the pan.
Mix in the tomato puree and serve with the cooked courgette bakes.
Enjoy the courgette bakes either as a starter or with some other dishes as a main course. They are delicious with homemade chips and vegetables.
If you are eating healthily or following Slimming World, Weight Watchers, Noom or another plan then you may have difficulty in finding lunches for work. This is just one of many amazing healthy lunch ideas I have found so do check out my other recipes for more ideas.
If you take lunch then you are so much less likely to buy food which inevitably will be less healthy. Taking a variety of food throughout the week to work keeps your lunchtimes interesting and stops you from getting bored.
Even if, like me, you work alone at home it can make such a difference having your food already prepared for you. Why not give it a go and make sure you build a variety of lunches into your weekly meal plan.
Courgette bakes for weight loss
If you follow Slimming World, Weight Watchers (WW), Noom or any other weight loss plan you can usually count the ingredients within this recipe in your allowances. It is of course important to check yourself any plan you follow and remember all nutritional information and ingredients are found in the recipe card below.
More recipes you may enjoy
If this has made you realise you should use quark more and are looking for more recipes with it check out my ultimate quark recipe list here.
I have a post full of tips with eggs and how to use them well on Slimming World. You can find the eggs guide here.
If you are looking for more summer recipes then I have a great selection of summer recipes here or for recipes specifically perfect for picnics check out this picnic roundup including recipes and items to buy at the supermarket too.
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Yummy courgette bakes perfect with the tomato sauce and some salad as a summery meal or work lunch.
450g Courgettes grated and liquid squeezed out
1/2 tablespoon fresh rosemary chopped roughly
2 eggs beaten
1tsp garlic granules
1tsp mixed herbs
1 small red onion peeled and finely chopped
20 cherry or baby plum tomatoes, halved
1tbsp tomato puree
Preheat oven to 160°c, place four ramekins in a roasting dish and fill the dish with water so it is approx. 2/3 up the ramekins.
Using frylight fry the courgete and rosemary until lightly browned and all liquid evaporated which should take around 6 minutes.
In a mixing bowl beat together the eggs, garlic granules, quark and mixed herbs then add the courgettes and mix well.
Spoon into the ramekins and bake for 20-30 minutes until the bakes are set and golden on top.
To make the tomato sauce, fry the onion for 3-4 minutes then add the tomatoes and cook for a further 5 minutes with 4tbsp of water.
When they are tender but still look nice remove from heat stir in the tomato puree and serve.
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