# Stale Bread and Courgette Bake

Recipe by [Tomás Ferreira](https://fridge.menu/en/u/tomasferreira)

A frugal bake that turns stale bread and courgette into a savoury pie layered with ham and cheese.

Servings: 4 · Prep 45 min · Cook 40 min · Baking

Contains: gluten, milk, eggs

_Labels are worked out automatically from the ingredients and can be wrong. Check the packaging if it matters to you._

![AI photo: Stale Bread and Courgette Bake](https://image.fridge.menu/adaptations/79e1cpli/0c5a9d33114173704214172ec3a5c7cfbce90b0d91d7aa050f6a5fc9d63ff0fb.jpg)

## Ingredients

- 300 g [Stale bread](https://fridge.menu/en/i/bread)
- 200 ml [Milk](https://fridge.menu/en/i/milk)
- [Salt](https://fridge.menu/en/i/salt) — to taste
- [Black pepper](https://fridge.menu/en/i/black-pepper) — to taste
- 90 g [Parmesan](https://fridge.menu/en/i/parmesan)
- 2 pcs [Eggs](https://fridge.menu/en/i/eggs)
- 200 g [Courgette](https://fridge.menu/en/i/zucchini)
- [Olive oil](https://fridge.menu/en/i/olive-oil) — to taste
- 60 g [Ham](https://fridge.menu/en/i/ham)
- 80 g [Provolone](https://fridge.menu/en/i/provolone)

## Steps

1. Grate the courgette, salt it and leave in a colander for 30-60 minutes to drain off excess moisture. (45 min)
2. Break the stale bread into pieces and soak in the milk. Knead the bread with your hands until soft.
3. Add salt, black pepper, Parmesan and eggs, mix until smooth, then stir in the courgette.
4. Line a 24 cm tin with baking paper. Spread half the mixture in an even layer, shaping a rim at the edges.
5. Fill with the provolone and ham.
6. Cover with the rest of the bread mixture, sprinkle with Parmesan and drizzle with olive oil.
7. Bake in a fan oven preheated to 170°C for about 30 minutes. (30 min)

Published 2026-10-08

https://fridge.menu/en/r/bread-zucchini-pie-79e1cpli

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