Tomato and courgette mozzarella bake

I'm pleased to bring you this delicious, courgette mozzarella bake. Think of it as a pasta-less lasagne and you get the idea.

There's a rich tomato sauce, delicate layers of courgette, a creamy topping and oodles of gooey, rich mozzarella. It's low carb and utterly delicious.

It's super easy to make and packed with gorgeous flavours, so it's the perfect recipe to add to your midweek meal repertoire.

Here's how to make this tomato and courgette mozzarella bake.

Ingredients

For the tomato sauce:

• 1 tbsp oil
• 1 tsp minced garlic
• 2 red onions, diced
• 3 peppers, deseeded and diced
• 1 rounded tsp oregano
• 2 tins chopped tomatoes

For the white sauce:

• 400 ml (13.5 fl oz) milk
• 2 tbsp plain flour (use gluten-free if preferred)
• 2 tbsp butter
• 250g (8.8 oz) mozzarella
• salt and pepper

To finish:

• Butter to grease
• 2 courgettes, sliced into thin ribbons
• 2 large vine tomatoes, cut into slices

Instructions

Make the tomato sauce:

1. Warm the oil over a medium heat in a large non-stick pan.
2. Fry the onion and garlic until soft
3. Add the peppers and fry for a couple more minutes.
4. Add the tinned tomatoes, oregano and a good pinch of salt and pepper and cook until most of the liquid has cooked off. Set aside.

Make the white sauce:

1. Put the milk, flour and butter in a pan with a good pinch of salt and pepper and whisk over a medium heat until thickened. Set aside.

Bring it all together:

1. Preheat the oven to 200C (180C fan, 400F).
2. Grease a small lasagne dish, then cover with a layer of your tomato mixture.
3. Top with a double layer of courgette slices.
4. Repeat until you've used up all your tomato sauce, finishing with a layer of courgette.
5. Pour the thick white sauce over the top.
6. Cut the mozzarella into 12 slices, then top with the tomato slices.
7. Bake for approximately 45 minutes until bubbling and just beginning to brown.
8. Leave to cool and firm up for 10 minutes before serving.

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What's your favourite way to enjoy mozzarella?

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5 from 1 vote

Tomato and courgette mozzarella bake

A pasta-less lasagne style bake, made with layers of thinly sliced courgette and topped with a creamy sauce enriched with mozzarella.

Prep Time30 mins

Cook Time1 hr

Total Time1 hr 30 mins

Course: Casseroles and one-pot meals

Cuisine: Italian

Diet: Gluten Free, Vegetarian

Keyword: courgette, low carb, mozzarella, tomato, vegetable bake, vegetarian

Servings: 4 portions

Calories: 447.3kcal

Author: Emily Leary

Ingredients

For the tomato sauce

• 1 tbsp oil
• 1 tsp minced garlic
• 2 red onions diced
• 3 peppers deseeded and diced
• 1 tsp oregano
• 800 g (1.8 lb) chopped tomatoes

For the white sauce

• 400 ml (13.5 floz) milk
• 2 tbsp plain flour use gluten-free if required
• 2 tbsp butter
• 250g mozzarella vegetarian if required
• 1 pinch salt and pepper

To finish

• 1 tsp butter to grease
• 2 courgettes sliced into thin ribbons
• 2 large vine tomatoes cut into slices

Instructions

Make the tomato sauce

• Warm the oil over a medium heat in a large non-stick pan.
• Fry the onion and garlic until soft
• Add the peppers and fry for a couple more minutes.
• Add the tinned tomatoes, oregano and a good pinch of salt and pepper and cook until most of the liquid has cooked off. Set aside.

Make the white sauce

• Put the milk, flour and butter in a pan with a good pinch of salt and pepper and whisk over a medium heat until thickened. Set aside.

Bring it all together

• Preheat the oven to 200C (180C fan, 400F).
• Grease a small lasagne dish, then cover with a layer of your tomato mixture.
• Top with a double layer of courgette slices.
• Repeat until you've used up all your tomato sauce, finishing with a layer of courgette.
• Pour the thick white sauce over the top.
• Cut the Galbani Mozzarella Maxi into 12 slices, then top with the tomato slices.
• Bake for approximately 45 minutes until bubbling and just beginning to brown.
• Leave to cool and firm up for 10 minutes before serving.

Nutrition

Calories: 447.3kcal | Carbohydrates: 32.35g | Protein: 22.2g | Fat: 27.36g | Saturated Fat: 14.16g | Cholesterol: 74.42mg | Sodium: 796.67mg | Potassium: 1193.52mg | Fiber: 6.49g | Sugar: 19.04g | Vitamin A: 2031.95IU | Vitamin C: 120.63mg | Calcium: 542.01mg | Iron: 3.52mg

* Note: nutritional information is estimated, based on publicly available data. Nutrient values may vary from those published. Information on this website should not be taken as medical advice. Cuisines identify the primary region of inspiration for a dish.

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This is a commissioned post for Galbani.

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