Courgette Eggy Fingers

1. Preheat oven to 200°C (400°F).
2. Coarsely grate 1 small Courgette and 60g / 2oz Cheddar into a bowl.
3. Crack 6 Eggs into the bowl, add 2 tbsp rolled Porridge oats and a pinch of Black pepper.
4. Whisk together until combined.
5. Pour mixture into greased 900g (2lb) loaf tin.
6. Bake for 20-25 minutes until the middle is set.
7. Allow to cool for 5 minutes before cutting into fingers 2cm (¾in) wide.