Ah courgettes! I don't actually have as many this year as I have in some years although having said that I've picked six over the last week, so they're starting to come again. I've had this recipe in mind for a little while and I finally made it. I didn't squeeze the water out of the courgette but I suggest you do as mine ended up a little watery.
Gnocchi and Courgette Bakes (from WeightWatchers Cooking For Two)
(11 WW ProPoints per serving)
1 courgette, grated
200g fresh gnocchi
75g baby plum tomatoes, halved
2 tbsp pesto
6-8 fresh basil leaves, torn into shreds
100g low fat soft cheese
20g Parmesan cheese, finely grated
Preheat the oven to 190C. Spray a shallow ovenproof dish with the cooking spray.
Grate the courgette into a tea towel and then squeeze out as much of the water as possible.
Bring a pan of water to the boil, add the gnocchi and cook according to packet instructions. Drain well, return to the saucepan and add the tomatoes, courgette, pesto and torn basil leaves, stirring gently to combine. Pour the mixture into the ovenproof dish.
Beat the eggs together with the soft cheese. Season with pepper and pour into the dish. Sprinkle with the parmesan.
Transfer to the oven and bake for 25-30 mins until set and golden brown. Serve with a green salad.