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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
Prep Time 9 minutes
Cook Time 36 minutes
Total Time 45 minutes
Servings 3
Calories 510kcal
Author Beth Sachs

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Equipment

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.
    1 tablespoon Olive Oil, 1 Onion, 1 Garlic Clove
  • Add the chopped courgettes and dried Italian herbs (and smoked paprika if using), and continue to fry until the courgettes become tender.
    2 Courgettes, 1 tablespoon Dried Italian Herbs, 1 teaspoon Smoked Paprika
  • Pour in the chopped tomatoes, sugar, red pesto (if using) and salt and pepper. Simmer for 5 minutes.
    400 g Tin Chopped Tomatoes, 1 teaspoon Sugar, 1 tablespoon Red Pesto, ½ teaspoon Salt, ¼ teaspoon Pepper
  • Transfer the courgette and tomato mixture to a baking dish.
  • Lay over the mozzarella and tomato slices.
    225 g Mozzarella Ball , 1 Tomato
  • Top with the grated cheese, more dried Italian herbs, and breadcrumbs. Bake in the oven for 25 minutes until golden and bubbling.
    100 g Breadcrumbs, 50 g Grana Padano, 1 teaspoon Dried Italian Herbs

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.
 

Nutritional Information (Approximate)

Calories: 510kcal | Carbohydrates: 42g | Protein: 28g | Fat: 28g | Saturated Fat: 9g | Cholesterol: 39mg | Sodium: 1203mg | Potassium: 845mg | Fiber: 6g | Sugar: 13g | Vitamin A: 1251IU | Vitamin C: 45mg | Calcium: 610mg | Iron: 4mg
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