2 small firm courgettes (approx. 200g without the ends)
160g T55 or T65 plain flour
3 whole eggs
120g feta cheese in small cubes
80g grated parmesan or gruyere cheese
70ml olive oil
50g Greek yoghurt or cottage cheese
1 heaped tablespoon of baking soda
6 chopped basil leaves
Preheat the oven to 160°C (static or 150°C revolving). Butter and flour a cake dish or lightly butter the base and line the whole surface with baking paper (it can also be oiled).
Dice the courgettes after removing the ends. In a frying pan, add 2 tablespoons of olive oil and the onion. Brown it and add the diced courgettes. Leave to cook over a medium heat, stirring regularly, for about 5 minutes: the courgettes should be a little cooked, coloured, but still firm. Season with salt and pepper.
In one bowl, mix the oil with the eggs and yoghurt. In another bowl, mix the flour with the cheese and baking soda, salt and pepper. Make a well and add the egg mixture, then add the courgettes, the rest of the chopped herbs and the feta cheese.
Pour into the 22-24 cm cake dish and bake for about 45-50 minutes.