Ingredients
900 g baby marrows, grated
250 ml Sasko Self Raising Flour
5 jumbo eggs
125 ml olive oil
1 bunch fresh chives, chopped
125 ml fresh mint, chopped
250 ml cheddar cheese, grated
200 g feta cheese, crumbled
16 cherry tomatoes, halved
salt and milled black pepper to taste
Chef’s hint: For a hearty, delicious change, use well drained, cooked and chopped spinach instead of the baby marrow, and add garlic and ground nutmeg to taste. For more delicious recipes, visit the pretty and very useful Sasko Flour website.
Method
Place the baby marrow into a colander and drain, weighed down with a plate for 20 minutes. Dry well with paper towel.
Place the baby marrow in a large mixing bowl and add the Sasko Self Raising Flour. Toss lightly to mix.
Beat together the eggs, olive oil and herbs and add to the baby marrow mixture. Mix well then add the cheese and mix lightly. Season well with salt and pepper and pour the mixture into a large well-greased ovenproof dish. Arrange the cherry tomato halves on top and bake at 180 C for 40 – 50 minutes until cooked through.
Recipe source: www.ilovecooking.co.za
