Cheesy Courgette And Tomato Bake Recipes

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BAKED COURGETTE & TOMATO GRATIN



Baked courgette & tomato gratin image

Make the most of courgette and tomatoes in this gratin, with melted mozzarella, fresh basil and a crunchy breadcrumb topping. It's a great freezing dish

Provided by Rosie Birkett

Categories     Dinner, Main course, Supper

Time 1h10m

Yield Serves 2-4

Number Of Ingredients 11

2 medium courgettes , sliced lengthways about ½cm thick
1 tbsp olive oil , plus extra for the dish and for drizzling
400g can chopped tomatoes , blitzed in a food processor
1 garlic clove , finely chopped
handful of fresh basil (optional)
50g polenta or semolina flour
50g plain flour
1 large egg , beaten
1 ball of mozzarella , sliced (225g)
10g parmesan or vegetarian alternative, grated
50g breadcrumbs

Steps:

  • Sprinkle the courgettes with a pinch of sea salt flakes and lay them on a plate with another plate on top. Put a weight or tin on top to help push out the liquid.
  • Heat 1 tbsp olive oil in a non-stick frying pan and add the tomatoes and garlic. Cook over a medium heat, stirring, for 5 mins until thickened. Tear in the basil, if using, and season.
  • Heat the oven to 200C/180C fan/gas 6 and oil a roasting dish. Combine the flours in a bowl. Pour away the water from the courgette. Dip the courgette slices into the egg, then into the flour, and arrange in a layer over the bottom of the dish. Top with a few slices of mozzarella, followed by a layer of the tomato sauce, and repeat with another layer of courgette, mozzarella and sauce. Toss the cheese and breadcrumbs together, then scatter over the top.
  • Drizzle with a little more olive oil, and bake for 40-45 mins until golden and bubbling. Serve with a herby red onion salad and some bread to mop it up, if you like. Can be frozen for up to two months.

Nutrition Facts : Calories 427 calories, Fat 23 grams fat, SaturatedFat 10 grams saturated fat, Carbohydrate 33 grams carbohydrates, Sugar 6 grams sugar, Fiber 3 grams fiber, Protein 20 grams protein, Sodium 0.8 milligram of sodium

CHEESY COURGETTE GRATIN | SLIMMING & WEIGHT WATCHERS FRIENDLY



Cheesy Courgette Gratin | Slimming & Weight Watchers Friendly image

This simple layered gratin is perfect for a comforting meal on cooler nights, combining courgette, tomato and potato with a golden cheesy topping.

Provided by Ellie

Categories     Dinner

Time 1h10m

Number Of Ingredients 13

1 courgette (sliced thinly)
1 onion (sliced thinly)
1 garlic clove (crushed)
1 potato (with peel left on) (sliced thinly)
2 tomatoes (sliced thinly)
1 tsp balsamic vinegar
1 vegetable stock cube (made up with 25ml boiling water)
1 tbsp low fat cream cheese
a few sprigs of fresh thyme (leaves removed)
30 g low fat Cheddar cheese (grated)
15 g Parmesan cheese (grated)
salt and pepper, to taste
low calorie cooking spray

Steps:

  • Pre-heat the oven to 200ºC.
  • Spray a frying pan with low calorie cooking spray and cook the onions and garlic until soft. Stir in the balsamic vinegar, and then pour into the bottom of an oven dish and spread out into an even layer.
  • Arrange the sliced courgette, potato and tomato in an alternating pattern on top of the onion layer, overlapping the slices slightly. Season with salt and pepper.
  • Mix the cream cheese and thyme into the stock and pour over the courgette, potato and tomato layer. It won't look like much but once the vegetables start cooking they will add to the liquid.
  • Pop the oven dish in the oven for 35 minutes.
  • Remove the dish from the oven, the vegetables should be soft and just starting to turn golden. Mix the Cheddar and Parmesan together and sprinkle over the courgette, tomato and potato.
  • Put back in the oven for a further 20 minutes until the cheese is golden and bubbly and the vegetables cooked through.

Nutrition Facts : Calories 279 kcal, Carbohydrate 32 g, Sugar 12 g, Protein 13 g, Sodium 260 mg, Fat 8.3 g, SaturatedFat 4.3 g, Fiber 7.7 g, ServingSize 1 serving

CHEESY COURGETTE AND TOMATO BAKE



Cheesy Courgette and Tomato Bake image

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

Provided by Beth Sachs

Categories     Side Dish

Time 45m

Number Of Ingredients 16

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

Steps:

  • 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.

Nutrition Facts : Calories 510 kcal, Carbohydrate 42 g, Protein 28 g, Fat 28 g, SaturatedFat 9 g, Cholesterol 39 mg, Sodium 1203 mg, Fiber 6 g, Sugar 13 g, ServingSize 1 serving

CHEESY BAKED COURGETTES



Cheesy baked courgettes image

Liven up grilled meats or fish with this summery side dish

Provided by Good Food team

Categories     Dinner, Side dish

Time 45m

Number Of Ingredients 6

4 courgettes , halved lengthways
250g tub ricotta
zest 1 lemon
1 chilli , deseeded and finely chopped
handful chopped herbs, such as mint, parsley and basil
4 tbsp dried breadcrumbs

Steps:

  • Heat oven to 200C/180C fan/gas 6. Use a teaspoon to scoop the seeds from the middle of each courgette half, then place them in a large baking tray.
  • Mix together the ricotta, zest, chilli and herbs, and season with salt and pepper. Pile the stuffing into the courgettes and top with breadcrumbs. Bake for 35 mins until the courgettes are tender and the topping is golden and crisp.

Nutrition Facts : Calories 159 calories, Fat 8 grams fat, SaturatedFat 5 grams saturated fat, Carbohydrate 13 grams carbohydrates, Sugar 5 grams sugar, Fiber 2 grams fiber, Protein 10 grams protein, Sodium 0.29 milligram of sodium

CHEESY ZUCCHINI CASSEROLE I



Cheesy Zucchini Casserole I image

This is a good, cheesy, vegetable side dish ...very easy to prepare.

Provided by DC1

Categories     Side Dish     Vegetables     Squash     Summer Squash

Time 1h20m

Yield 4

Number Of Ingredients 7

4 slices bread, cubed
¼ cup melted butter
2 cups cubed zucchini
1 large onion, chopped
1 teaspoon garlic salt
1 egg, beaten
2 cups shredded Cheddar cheese

Steps:

  • Preheat oven to 350 degrees F (175 degrees C).
  • Place bread cubes in a medium bowl and pour melted butter over the bread. Add the zucchini, onion, garlic salt and egg; mix well. Transfer the mixture into a 9x13 inch baking dish and top with the cheese.
  • Bake, covered, in preheated oven for 30 minutes. Then uncover the dish and bake for another 30 minutes.

Nutrition Facts : Calories 437.4 calories, Carbohydrate 18.7 g, Cholesterol 136.3 mg, Fat 32.4 g, Fiber 2 g, Protein 18.9 g, SaturatedFat 19.8 g, Sodium 1076.4 mg, Sugar 4.8 g

TOMATO ZUCCHINI CASSEROLE



Tomato Zucchini Casserole image

A simple vegetable dish that highlights the summer flavors of fresh tomatoes and zucchini. It goes great with grilled meats or poultry.

Provided by DELTAQUEEN50

Categories     Side Dish     Vegetables     Squash     Summer Squash

Time 1h15m

Yield 4

Number Of Ingredients 11

1 ½ cups grated Cheddar cheese
⅓ cup grated Parmesan cheese
½ teaspoon dried oregano
½ teaspoon dried basil
2 cloves garlic, minced
salt and pepper to taste
2 medium zucchinis, thinly sliced
5 plum tomatoes, thinly sliced
¼ cup butter
2 tablespoons finely chopped onion
¾ cup fine bread crumbs

Steps:

  • Preheat oven to 375 degrees F (190 degrees C). Lightly butter a 9x9-inch pan.
  • In a large bowl, combine Cheddar, Parmesan, oregano, basil, and garlic. Season with salt and pepper, and set aside.
  • Arrange half of the zucchini slices in the pan. Sprinkle 1/4 of the cheese and herb mixture on top. Arrange half of the tomatoes, and top with another 1/4 of the cheese mixture. Repeat layers.
  • Melt butter in a skillet over medium heat. Stir in onions, and cook until soft and translucent. Stir in breadcrumbs; cook until they have absorbed the butter. Sprinkle on top of casserole.
  • Cover loosely with foil, and bake in a preheated oven for 25 minutes. Remove foil, and bake until the top is crusty and the vegetables are tender, about 20 minutes.

Nutrition Facts : Calories 459.9 calories, Carbohydrate 23.8 g, Cholesterol 90.9 mg, Fat 32.2 g, Fiber 3.4 g, Protein 20.8 g, SaturatedFat 19.7 g, Sodium 953.6 mg, Sugar 5.6 g

TOMATO ZUCCHINI CASSEROLE



Tomato Zucchini Casserole image

This recipe is always a hit. In fact, I usually have to double it, and still there are no leftovers. The crumb topping is flavored with bits of onion.-Alison Relkov, Cochrane, Alberta

Provided by Taste of Home

Categories     Side Dishes

Time 40m

Yield 6 servings.

Number Of Ingredients 12

1 cup shredded cheddar cheese
1/3 cup shredded mozzarella cheese
1 teaspoon minced fresh basil or 1/2 teaspoon dried basil
1 teaspoon minced fresh oregano or 1/2 teaspoon dried oregano
1 garlic clove, minced
1/2 teaspoon salt
1/4 teaspoon pepper
5 small zucchini, thinly sliced
1/4 cup butter, divided
2 medium tomatoes, thinly sliced
2 tablespoons finely chopped onion
1/2 cup dry bread crumbs

Steps:

  • In a bowl, combine the first seven ingredients; set aside. In a large skillet, saute zucchini in 1 tablespoon of butter until crisp-tender, about 5 minutes; drain. Arrange the zucchini in a greased 8-in. square baking dish; sprinkle with half of the cheese mixture. Top with tomatoes and remaining cheese mixture., In a saucepan, saute onion in remaining butter until tender; add bread crumbs and toss to combine. Sprinkle over top. Bake, uncovered, at 375° for 20-25 minutes or until vegetables are tender.

Nutrition Facts :

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