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Courgette, cheese and cherry tomato pie

Serves 4 (with extras)
Prep time:
Cooking time:

This is a scrumptious way to use an abundance of courgettes, and it is very lunchbox friendly. Serves 4 with extra slices for packed lunches.



  • 5 Eggs
  • ½ cup Olive oil
  • 7 Courgettes, thinly sliced (use a mandolin or potato peeler)
  • ⅓ cup Chopped chives
  • ¼ cup Chopped dill
  • ¼ Chopped mint
  • 200 g Goat's cheese, crumbled
  • 1½ cups Grated parmesan cheese
  • 1 cup Flour
  • 1 tsp Baking powder
  • ¼ tsp Salt
  • 12 Cherry tomatoes, sliced in half (use a few more if desired)
  • 3 cups Salad greens, to serve
View the method
  1. Heat oven to 180C. Line a 21cm x 21cm square cake tin with baking paper and butter the paper.
  2. Whisk eggs in a large bowl, then whisk in olive oil. Mix in courgette, chives, dill, mint and cheeses.
  3. Sift in flour, baking powder and salt and mix until combined.
  4. Spread in to the prepared cake pan and gently push halved cherry tomatoes, cut side up, in to the top.
  5. Bake for 50-60 minutes or until set in the middle – the top will be springy when gently pushed.
  6. Cool in the pan for 20 minutes before removing from the tin - the greased baking paper should allow you to remove the pie from the tin easily. Slice to serve warm or at room temperature with salad greens.
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