Cheesy courgette and corn skillet bake

The oven does most of the work in this fantastic courgette and corn skillet bake - which is a delicious way to put a glut of courgettes to good use. Serve with a simple green salad and you’ve got dinner sorted!

By Nici Wickes
  • 15 mins preparation
  • 40 mins cooking plus standing
  • Serves 4
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  • 1 medium onion, finely diced
  • 100 ml olive oil
  • 4 large eggs
  • 2 cups courgette, grated (about 4 courgettes)
  • 150 g cheese, grated – I used a mix of feta and aged cheddar
  • 1 corn cob, kernels removed
  • Handful of basil and mint leaves, chopped
  • 1 tsp sea salt
  • A decent grind of black pepper
  • Crème fraîche, sour cream or thick plain yoghurt
  • Small handful fresh basil and mint leaves, torn


  • 1
    Heat oven to 180°C.
  • 2
    In a medium-sized ovenproof pan (no plastic handle!) sauté the onion in some of the oil until softened.
  • 3
    In a large bowl, lightly whisk the eggs. Squeeze the liquid from the grated courgettes (this makes for a crispy-skinned cake) and add to the eggs, along with cheeses, corn, herbs and seasoning. Stir in the sautéed onions.
  • 4
    Add the remaining oil to the pan, then slowly pour or spoon in the courgette mix. Bake for 40 minutes or until set and golden brown. Set aside for 10 minutes to settle and cool slightly.
  • 5
    Serve with a dollop of crème fraîche, sour cream or yoghurt and more fresh herbs.


Use a thin tea towel or new dish cloth to squeeze the liquid from courgettes. Don't waste it either, add to stews, gravy or stocks.

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