This week on HeartBreakfast chef Jenny Morris makes Courgette & Pecorino Bake for Aden, Julian and Tara.

How to make to make your own Courgette and Pecorino Bake.


  • 4 Tablespoons  of oil
  • 3  grated garlic cloves
  • 3  roughly chopped carrots
  • 1 grated potato
  • 1 roughly chopped onion
  • 1 chopped red pepper
  • 1 tablespoon chopped rosemary
  • 1 kg roughly chopped courgettes
  • 1 tablespoon of butter
  • 4 beaten eggs
  • 4 tablespoons of  flour
  • 10 ml of baking powder
  • 150g grated zandam pecorino cheese
  • 400 ml of milk
  • Salt and pepper to taste


1. Pre-heat the oven to 180 degrees.
2. Heat the oil in a saucepan
3. Add the garlic, carrots, potatoes, onion with the  chopped rosemary.
4. Stir and cook the mixture simultaneously for 6 minutes.
5.Add the courgettes and cook for 3 minutes.
6. Stir in the butter.
7.Remove the mixture from the heat.
8.In a clean bowl mix together the eggs, flour, baking powder, cheese and milk.
9.Season  the mixture with salt and pepper.
10.Spoon the vegetables into a well buttered baking dish.
11. Stir in the egg mixture with the vegetables.
12.Bake the mixture for 35 minutes until golden and set.