Courgette Bombs

Large courgette bombs

These are perfect for snacks, low-carb high flavour. Great for packed lunches, buffets, picnics and much more! A great one to bake with the children too.


Tweak the recipe with different seasonings to spice it up!
Large courgette bombs

Method

1.

Preheat the oven to 200C, 400F, Gas Mark 6.

2.

Place all of the ingredients into a bowl and gently mix together, until combined.

3.

Divide into 12 portions, and shape into balls. Place on a baking tray lined with baking parchment and place in the oven, cook for 12-15 mins until they start to go golden brown.

4.

Remove from the oven and carefully trim back any egg leakage.

5.

Eat hot or cold. These will keep in the fridge for 2-3 days

Ingredients

  • 1 tsp ground flaxseeds
  • 400g courgettes, grated, and excess moisture removed
  • 100g firm silken tofu, beaten
  • 25g Pecorino cheese or strong plant-based cheddar style cheese, finely grated
  • 1 pinch black pepper
  • Method

    1.

    Preheat the oven to 200C, 400F, Gas Mark 6.

    2.

    Place all of the ingredients into a bowl and gently mix together, until combined.

    3.

    Divide into 12 portions, and shape into balls. Place on a baking tray lined with baking parchment and place in the oven, cook for 12-15 mins until they start to go golden brown.

    4.

    Remove from the oven and carefully trim back any egg leakage.

    5.

    Eat hot or cold. These will keep in the fridge for 2-3 days

    Summary

  • serves
    12
  • kcal per serving
    20
  • cooking time
    15 mins
  • prep time
    5 mins
  • fat percentage
    2.4%
  • fat per serving
    1g
  • saturates per serving
    0.5g
  • carbohydrate per serving
    0.6g
  • sugar per serving
    0.6g
  • fibre per serving
    1g
  • protein per serving
    2g
  • salt per serving
    0.11g
  • gluten free
    Yes