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    Home » Recipes » Sides

    Cheesy Courgette and Tomato Bake

    Published: May 10, 2021 · Modified: Aug 24, 2021 by Beth Sachs · As an Amazon Associate I earn from qualifying purchases · 5 Comments

    Jump to Recipe Print Recipe
    Cheesy courgette and tomato bake pin image.

    This gratin-style cheesy courgette and tomato bake is the perfect dish for using up homegrown tomatoes and courgettes.

    Serve as a side dish, on its own for a light lunch, or for something more substantial, with crusty bread and a side salad.

    Courgette, tomato and mozzarella gratin.

    In this seasonal summertime dish, the courgettes are flavoured with garlic, onions and herbs before being topped with creamy mozzarella and fresh tomato slices. Grated grana padano and panko style breadcrumbs provide a crispy crunchy topping.

    The courgette, tomato and mozzarella bake needs just 25 minutes in the oven before you can tuck in!

    Have you seen my Courgette and Feta Frittata recipe? It's another great dish for using up a glut of courgettes!

    Jump to:
    • ✔️ Why should you try it?
    • 🥘 Ingredients
    • 🔪 Instructions
    • 💭 Top tips
    • 🍴 Serving suggestions
    • 📖 Variations
    • 🥡 Storage
    • ❓ FAQS
    • 😋Related recipes
    • Recipe
    • 💬 Comments

    ✔️ Why should you try it?

    • Great for using up a glut of courgettes and tomatoes.
    • Easy to make
    • Can be frozen
    • Delicious for lunch or dinner
    • Can also be served as a vegetable side dish

    🥘 Ingredients

    Ingredients needed for the courgette and tomato gratin.
    • Courgettes - also known as zucchini. You will need two medium courgettes for this recipe, halved and then sliced into 2cm chunks.
    • Onion - 1 white onion but swap for a red onion if you prefer.
    • Garlic - 1 fresh garlic clove, or replace with 1tsp of garlic powder.
    • Herbs - I used dried herbs, but use fresh if you have them to hand. Parsley, thyme, oregano, and rosemary would all work well
    • Tinned Tomatoes - 1 400g tin of chopped tomatoes.
    • Mozzarella - 1 ball of mozzarella, drained and sliced.
    • Fresh Tomato - 1 large tomato or 2 medium tomatoes, sliced thinly.
    • Breadcrumbs - panko style dried breadcrumbs result a lovely crunchy topping, or you could make your own breadcrumbs with stale bread.
    • Grana Padano - or use grated Parmesan if you prefer.
    • Olive Oil - for frying the courgettes and onions.
    • Sugar - to balance the acidity of the tomatoes.
    • Optional extra's include red pesto and smoked paprika.

    🔪 Instructions

    The recipe card with ingredient quantities and detailed instructions can be found at the bottom of the post

    One: Preheat the oven to 180°c (160 fan/ Gas 4/ 350F). Heat the oil in a non-stick frying pan and fry the onions and garlic until soft. This should take 3-4 minutes over a medium heat.

    Two: Add the chopped courgettes and dried Italian herbs (and smoked paprika if using), and continue to fry until the courgettes become tender.

    Three: Pour in the chopped tomatoes, sugar, red pesto (if using) and salt and pepper. Simmer for 5 minutes.

    Step by step instructions for making the cheesy courgette and tomato bake.

    Four: Transfer the courgette and tomato mixture to a baking dish.

    Five: Lay over the mozzarella and tomato slices.

    Six: Top with the grated cheese, more dried Italian herbs, and breadcrumbs. Bake in the oven for 25 minutes until golden and bubbling.

    Step by step instructions for making the cheesy courgette and tomato bake part 2.

    💭 Top tips

    • Use freshly harvested courgettes and tomatoes for the best flavour!
    • There is no need to peel the courgettes before cooking.
    • Bake the gratin in 4 small individual baking dishes to serve as a dinner party starter.

    🍴 Serving suggestions

    The cheesy courgette and tomato bake (gratin) is delicious served as a light lunch or dinner, with homemade focaccia and salad.

    It also makes a tasty side dish which you could serve with any of the following;

    1. Creme Fraiche Chicken
    2. Air Fryer Chicken Breasts
    3. Tinned Tuna Burgers
    4. Slow Cooker Lamb Breast
    5. Slow Cooker Pork Chops

    📖 Variations

    • Use fresh herbs in the courgette and tomato bake instead of dried herbs. Parsley, thyme, rosemary, oregano and basil would all work well.
    • Swap the mozzarella for crumbled feta cheese and black olives for a Greek twist on this dish.
    • If you like things spicy, add 1 chopped red chilli and cook with the onions and garlic.
    • Stir leftover roast chicken, cooked bacon or pulled pork through the courgettes and tomatoes, to make it go further and boost the flavour.
    • Make a quick and easy courgette and tomato lasagne by layering the mixture between lasagne sheets, before topping with the sliced mozzarella and tomato, and finishing with the cheesy breadcrumb topping.
    Courgette and tomato bake in an enamel pie dish.

    🥡 Storage

    The dish can be prepped up to the point of baking and left in the fridge for up to 48 hours. When ready to eat, place the dish in the oven and bake as directed.

    The baked courgette gratin can also be stored in the fridge for up to 3 days and reheated in portions in the microwave.

    The recipe is suitable for home freezing. I suggest freezing the dish before baking. The courgette and tomato bake can then be placed straight in the oven from the freezer (you will need to increase the cooking time by 5-10 minutes).

    ❓ FAQS

    Are courgettes good for you?

    Courgettes contain very few calories and have a high water content, which makes them a brilliant food for people on low calories diets. Courgettes also provide useful amounts of immune system-boosting vitamin C, and potassium, which is key to controlling blood pressure.

    Can you eat courgettes raw?

    Young courgettes can be eaten raw, either shaved into ribbons or finely sliced into a salad. Courgettes can also be sautéd, roasted, grilled, baked, or barbecued. They can even be added to cakes, brownies, and muffins. Larger courgettes (known as marrows) can be stuffed and baked in the oven.

    Do you need to peel courgettes before cooking?

    Courgettes do not need to be peeled before cooking. Cut the ends off and either cook whole or chop into rounds, chunks or strips.

    😋Related recipes

    Got a glut of courgettes? Check out these tasty recipes!

    • Chocolate Courgette Muffins
    • Roast Courgettes
    • Courgette Fritters
    • Courgette Brownies
    • Courgette and Feta Burgers
    • Courgette and Pancetta Pasta

    🍽️ More family-friendly recipes

    Check out more delicious recipes from the Effortless Foodie kitchen!

    • Easy Leftover Chicken Curry Recipe
    • Easy Spicy Chicken Pizza Recipe
    • Easy Slow Cooker Pulled Beef Recipe
    • Slow Cooker Beef Keema Curry Recipe

    Tried this recipe? Leave a ⭐⭐⭐⭐⭐ star rating in the comments!

    Recipe

    Courgette, tomato and mozzarella bake.
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    5 from 5 votes

    Cheesy Courgette and Tomato Bake

    This gratin-style cheesy courgette and tomato bake is the perfect dish for using up homegrown tomatoes and courgettes.
    Course Side Dish
    Cuisine British
    Keyword cheesy courgette and tomato bake, courgette and tomato bake, courgette bake
    Prep Time 9 minutes
    Cook Time 36 minutes
    Total Time 45 minutes
    Servings 3
    Calories 510kcal
    Author Beth Sachs
    Prevent your screen from going dark

    Equipment

    • Measuring Spoons
    • Chopping Board
    • Knife
    • Frying Pan
    • Large Baking Dish

    Ingredients

    Metric - US Customary
    • 1 tablespoon Olive Oil
    • 1 Onion peeled and finely chopped
    • 1 Garlic Clove peeled and finely chopped
    • 2 Courgettes halved and sliced into 2cm chunks.
    • 1 tablespoon Dried Italian Herbs
    • 1 teaspoon Smoked Paprika optional
    • 400 g Tin Chopped Tomatoes
    • 1 teaspoon Sugar
    • 1 tablespoon Red Pesto optional
    • ½ teaspoon Salt
    • ¼ teaspoon Pepper
    • 225 g Mozzarella Ball drained and sliced
    • 1 Tomato sliced
    • 100 g Breadcrumbs panko style
    • 50 g Grana Padano finely grated
    • 1 teaspoon Dried Italian Herbs

    Instructions

    • Preheat the oven to 180°c (160 fan/ Gas 4/ 350F). Heat the oil in a non-stick frying pan and fry the onions and garlic until soft. This should take 3-4 minutes over a medium heat.
    • Add the chopped courgettes and dried Italian herbs (and smoked paprika if using), and continue to fry until the courgettes become tender.
    • Pour in the chopped tomatoes, sugar, red pesto (if using) and salt and pepper. Simmer for 5 minutes.
    • Transfer the courgette and tomato mixture to a baking dish.
    • Lay over the mozzarella and tomato slices.
    • Top with the grated cheese, more dried Italian herbs, and breadcrumbs. Bake in the oven for 25 minutes until golden and bubbling.

    Video

    Notes

    Variations:
    • Use fresh herbs in the courgette and tomato bake instead of dried herbs. Parsley, thyme, rosemary, oregano and basil would all work well.
    • Swap the mozzarella for crumbled feta cheese and black olives for a Greek twist on this dish.
    • If you like things spicy, add 1 chopped red chilli and cook with the onions and garlic.
    • Stir leftover roast chicken, cooked bacon or pulled pork through the courgettes and tomatoes to make the meal more substantial and boost the flavour.
    • Make a quick and easy courgette and tomato lasagne by layering the mixture between 2 layers of lasagne sheets, before topping with the sliced mozzarella and tomato and the cheesy crispy topping.
     
    Storage:
    The dish can be prepped up to the point of baking and left in the fridge for up to 48 hours. When ready to eat, place the dish in the oven and bake as directed. Leftovers can be stored in the fridge for up to 3 days and reheated.
     
    Nutrition:
    The nutritional information provided is approximate and is calculated using online tools. Information can vary depending on various factors, but we have endeavoured to be as accurate as possible.
     
    Nutrition Facts
    Cheesy Courgette and Tomato Bake
    Amount per Serving
    Calories
    510
    % Daily Value*
    Fat
     
    28
    g
    43
    %
    Saturated Fat
     
    9
    g
    56
    %
    Cholesterol
     
    39
    mg
    13
    %
    Sodium
     
    1203
    mg
    52
    %
    Potassium
     
    845
    mg
    24
    %
    Carbohydrates
     
    42
    g
    14
    %
    Fiber
     
    6
    g
    25
    %
    Sugar
     
    13
    g
    14
    %
    Protein
     
    28
    g
    56
    %
    Vitamin A
     
    1251
    IU
    25
    %
    Vitamin C
     
    45
    mg
    55
    %
    Calcium
     
    610
    mg
    61
    %
    Iron
     
    4
    mg
    22
    %
    * Percent Daily Values are based on a 2000 calorie diet.
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    Reader Interactions

    Comments

    1. Bintu | Budget Delicious

      May 10, 2021 at 1:23 pm

      5 stars
      What a delicious sounding bake! Full of goodness and perfect for a light lunch!

      Reply
    2. Pam Greer

      May 10, 2021 at 1:23 pm

      5 stars
      Such a tasty and delicious recipe, perfect for using up summer produce!

      Reply
    3. Claudia Lamascolo

      May 10, 2021 at 1:24 pm

      5 stars
      this was super delicious and tasty and the whole family enjoyed it!

      Reply
    4. Beth

      May 10, 2021 at 1:32 pm

      5 stars
      This is going to be a great dinner tonight! My teens are going to love this. Excited to give this a try tonight! Looks so flavorful and very tasty!

      Reply
    5. Michelle

      May 10, 2021 at 1:45 pm

      5 stars
      Such a fantastic way to use up tomatoes and zucchinis! Thanks for sharing!

      Reply

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    Beth Sachs Food Blogger

    Hi, I’m Beth, a Mum of three (and one crazy dog), living in Cornwall, UK. I love creating easy, delicious and fuss-free recipes, perfect for busy families, just like my own.

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