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.