Courgette & Feta Cake
This savoury courgette and feta cake comes together in minutes and lands on the table golden brown in just 30 minutes. The combination of creamy feta, fresh spring onions and a herby courgette batter is reminiscent of a light quiche, but skips the flour entirely. A scattering of sesame and nigella seeds on top adds a nutty aroma and an inviting finish.
Ingredients
- 300 g courgettes
- 2-3 spring onions
- 4 eggs
- 200 g natural yogurt
- 50 ml rapeseed oil
- 150 g feta cheese
- salt and freshly ground pepper, to taste
- 1 tbsp sesame seeds
- 1 tbsp nigella seeds, also sold as black cumin or kalonji
The ingredient amounts above scale with your choice. The value per serving stays the same, while the total in the pot grows with the number of servings.
All nutrition values side by side
| Nutrient | per serving (estimate) | Total for 3 Servings |
|---|---|---|
| Calories | 420 kcal | 1,260 kcal |
| Carbohydrates | 7 g | 21 g |
| Protein | 20 g | 60 g |
| Fat | 33 g | 99 g |
| Fibre | 2 g | 6 g |
| of which sugar | 5 g | 15 g |
How this is calculated
Target amount = ingredient amount × target servings ÷ base servings. The result is then rounded for kitchen use: from 100 g or ml to the nearest 5, between 1 and 99 to the nearest 1, pieces and spoons to half units, amounts below one unit to quarters, thirds or halves. Teaspoons and tablespoons also go down to an eighth, kilograms and litres stay finer.
Total = value per serving × target servings. The value per serving is unchanged, because ingredient amount and serving count change by the same factor.
Sources
- Regulation (EU) No 1169/2011 (FIC), Art. 32 and 33: nutrition values per 100 g or 100 ml, additionally allowed per portion.
- European Commission, Guidance document for competent authorities for the control of compliance with EU food law, setting of tolerances for nutrient values declared on a label, December 2012.
Nutrition values are estimates from the recipe record, not laboratory results. Even for checked labels the EU sets tolerances: for fat, protein and carbohydrates 20 percent in the range of 10 to 40 g per 100 g, and 2 g per 100 g below that. Home cooking varies more, because variety, size and cooking loss of the ingredients differ. Kitchen rounding also shifts the total slightly against the plain rule of three. Anyone who has to keep amounts exact for medical reasons, for example during a nutrition therapy prescribed by a doctor, should discuss them with a doctor or a registered dietitian. Your serving count is calculated in your browser only, it is neither stored nor transmitted.
Instructions
- Preheat the oven to 200C (fan 180C) and line a springform tin with baking paper.
- Coarsely grate or shred the courgettes. Wash the spring onions and slice them thinly. Crumble the feta into small pieces.
- Whisk the eggs, natural yogurt and rapeseed oil together in a large bowl. Season with salt and pepper.
- Add the courgettes, spring onions and feta to the egg and yogurt mixture and stir everything together well.
- Pour the batter into the prepared tin and smooth the top. Scatter the sesame and nigella seeds evenly over the surface.
- Bake in the preheated oven for about 30 minutes, until golden brown.
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Nutrition facts per serving (estimate)
| Calories | 420 kcal |
|---|---|
| Carbohydrates | 7 g |
| Protein | 20 g |
| Fat | 33 g |
| Fibre | 2 g |
| of which sugar | 5 g |
Frequently asked questions
Is this courgette and feta cake really gluten-free?
Yes, the recipe uses no flour at all. Just double-check that any packaged ingredients you use, such as the yogurt, are labelled gluten-free.
Can I eat the cake cold?
Absolutely. It tastes great cold too and is perfect for a lunchbox.
What size springform tin works best?
A springform tin measuring 20 to 24 cm across is ideal for these quantities.
Can I freeze the cake?
Yes. Let it cool completely, then freeze in portions and reheat in the oven or microwave when you're ready to eat.
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