Method

1. Preheat the oven to 180°C/160°C fan/gas mark 4.

2. Place the grated courgettes in a tea towel or cheesecloth, wrap this around the courgettes, and squeeze to drain as much of the moisture as you can.

3. Whisk the eggs in a large bowl until combined. Add the flour and mix well.

4. Add both cheeses, courgettes, spring onions, 1 tbsp of the oil, and a pinch of salt and pepper. Stir to combine.

5. Line a medium or large oven-proof dish (roughly 35cm x 23 cm) with baking paper and grease with the remaining 1 tbsp of oil. Pour in the egg mix.

6. Bake for 25-30mins and then check for a slight wobble in the centre (return to the oven for another 5-10mins if still too liquid). It will continue to cook and firm up as it cools, after you take it out of the oven. The top should be lightly browned.

7. Serve with a side salad for added crunch. Store in an airtight container and consume within a week.