Courgette and Tomato Bake

    45 min

    This is a wonderul vegetarian dish that even meat lovers will enjoy. Courgettes are baked in a tomato sauce topped with mozzarella cheese. Simple and utterly delicious

    289 people made this

    Makes: 4 - 6 servings

    • 2 large courgettes, thinly sliced
    • 2 tablespoons olive oil
    • 1 large onion, diced
    • 2 cloves garlic, finely chopped
    • 450g tomato based pasta sauce
    • 125g grated mozzarella cheese

    Prep:15min  ›  Cook:30min  ›  Ready in:45min 

    1. Preheat oven to 170 C / Gas 3.
    2. In a large pot, boil the courgettes until tender; drain. Meanwhile, in a medium frying pan heat the olive oil over medium heat and saute the onion and garlic until the onion is tender.
    3. Combine the courgettes, onion and garlic in a 20x30cm baking dish; mix well. Pour the pasta sauce over the mixture and stir well. Top with mozzarella cheese (use more or less depending on your preference).
    4. Bake in preheated oven for about 20 minutes or until heated through and cheese is bubbly.

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    Average global rating:

    Reviews in English (203)


    This was lovely. I used fresh tomatoes, it took a long time to peel them. Next time I would use tinned tomatoes for speed. Served with homemade garlic bread. Yummy.  -  01 May 2012


    Easy and quick to make, I was v surprised by how nice this was myself but everyone loved it especially the kids. Since I've started using this site the kids say first thing when I get home from work: 'thanks for making us dinner mum!' before even hello. I used 2 packets of 125g mozzarella for this recipe because I put it in a larger tray, plus I added a whole red pepper when frying the onions. I served it on baked elfe potatoes. You can probably add other vegetables like mushrooms etc to the mix. Its cheap too if you buy from lidl the cheese cost 45p per packet and the tomato pasta sauce was 70p. So its a cheap, quick, healthy dinner that the kids love (even the one who is suddenly professing to hate all vegetables)  -  26 Mar 2018


    I had made this on Saturday, did not soften the zucchini as directed but saute them with the onions and garlic, added fresh sliced mushrooms, transferred to baking dish, layering as I did this and sprinkled on Parmesan Cheese, 3 slices of Julianne Swiss Cheese, and Mozzerella cheese with a 1/3 jar of Bertolli mushroom spagetti sauce with Merlot. It was just enough and it was just right. If you let it set after baking like lasagna it will absorb the water from the sauce. Also I had sprinkle bread crumbs on the top before baking. Will be making this again and again. Very good. Thank you. forgot I had also added fresh basil from the garden.  -  01 Jul 2008  (Review from Allrecipes US | Canada)