Sort ingredients
rapunzle
QR Code
Listen
Pdf
Preheat your oven to 180°C /160° Fan /Gas 4 /350°F.
Prepare the pan. Line a 20 cm square baking tin with baking paper. Tip: if you use a tin with a smaller base then you may need to increase the cooking time as the bake will have more depth. Melt the 60g butter and brush some of it all over the baking paper. Set the rest aside.
Prepare the veg. Coarsely grate the courgette and carrot and finely chop the onion. Squeeze handfuls to extract as much liquid from them as possible then transfer to a large mixing bowl.
Stir together the vegetables the oats, the grated cheese, nuts, seeds, herbs, spices, salt and pepper. Make a well in the centre then pour in the beaten eggs and remaining melted butter. Stir very well so everything is evenly combined.
Transfer the mixture to the lined and greased tin, spreading and pressing down evenly, going right into the corners and smoothing down the top.
Bake in the oven approx. 30-35 min until cooked through, slightly risen and golden brown. Leave to rest for 5 minutes then lift out of the tin using the paper. Cut into squares and serve.
Can be stored in the fridge for 3 days or frozen. Reheat in a microwave, moderate oven or air fryer.