Tomato and courgette bake with cheesy breadcrumbs

    30 min

    Slices of tomato and courgette are lightly cooked in a pan with some olive oil and garlic, then baked in the oven topped with a breadcrumb and Parmesan cheese mixture. Makes a lovely summer side dish served with good quality sausages and salad. Amounts are easily doubled.


    County Antrim, Northern Ireland, UK
    23 people made this

    Serves: 4 

    • 1 or 2 tablespoons olive oil
    • 1 large courgette, sliced
    • 200g cherry tomatoes
    • 1 clove garlic, crushed
    • 100g fresh breadcrumbs
    • 60g grated Parmesan cheese
    • Salt and freshly ground black pepper, to taste

    Prep:10min  ›  Cook:20min  ›  Ready in:30min 

    1. Preheat oven to 180 C / Gas 4.
    2. Heat 1 tablespoon oil in a wide frying pan over medium heat. Add cherry tomatoes; toss quickly so they just begin to cook but don't lose their shape. Transfer to the bottom of a medium sized casserole dish. Repeat with the courgette slices, adding more oil if needed. Layer on top of the tomatoes. Add the crushed garlic to the pan; stir, then spoon on top of the courgette slices in the baking dish.
    3. Mix breadcrumbs with grated cheese; season to taste with salt and pepper. Srinkle breadcrumb mixture evenly on top of courgettes.
    4. Bake in preheated oven for 20 - 25 minutes, or until breadcrumbs are golden and vegetables have softened.

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