Courgette, feta and corn wedges

These courgette wedges are a scrumptious savoury snack. Filled with the goodness of corn kernels and grated courgette, as well as the tastiness of feta and parmesan, these scones are like heaven!

  • 25 mins preparation
  • 30 mins cooking
  • Serves 6
  • Print


  • 1/2 trimmed corn cob (see tip)
  • 1 courgette, coarsely grated
  • 150 gram feta, crumbled
  • 2/3 cup finely grated parmesan
  • 1 1/2 teaspoon dried oregano leaves
  • 3 cup self-raising flour
  • 1 teaspoon caster sugar
  • 1 cup milk, approximately, plus extra for brushing


  • 1
    Preheat oven to 220°C. Grease and line an oven tray with baking paper.
  • 2
    Cut corn kernels from cob. Combine corn, courgette, feta, parmesan and half the oregano in a medium bowl.
  • 3
    Sift flour and sugar into a large bowl. Stir in courgette mixture. Make a well in the centre and add milk. Using a butter knife, cut milk through the flour mixture to mix to a soft, sticky dough. Turn dough onto a floured surface and knead gently until smooth. Shape dough into a 22cm round. Place dough in a 22cm baking paper-lined ovenproof frying pan. Cut dough into 6 wedges. Brush tops with a little extra milk. Scatter with remaining oregano.
  • 4
    Bake for 30 minutes or until bread sounds hollow when tapped. Cool in pan. Break into wedges when cool.


Use a drained 125g can of corn kernels instead of fresh corn if preferred.