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Cheesy Courgette and Tomato Bake


Serves 3: Prep time 9 mins: Cook time 36 mins

Ingredients

1 tbsp Rapeseed Oil

1 Onion, peeled and finely chopped

1 Garlic Clove, peeled and finely chopped

2 medium courgettes, halved and cut into 2cm pieces

1 tbsp Dried Mixed Herbs

1 tsp Smoked Paprica

400g tin Chopped Tomatoes

1 tsp Sugar

1 tbsp Red Pesto, optional

1/2 tsp Salt

1/4 tsp Freshly Ground Pepper

225g Mozzarella Ball, drained & Sliced

1 Tomato, sliced

100g Breadcrumbs

50g Parmesan Cheese, grated

1 tsp Dried Italian Herbs

Method

1/ 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.

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

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

4/ Transfer the courgette and tomato mixture to a baking dish.

5/ Lay over the mozzarella and tomato slices.


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



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