Tomato and courgette mozzarella bake

This month, I’ve teamed up with Galbani 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 Galbani mozzarella. It’s low carb and utterly delicious.

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
• 1 pack 250g (8.8 oz) Galbani Mozzarella Maxi
• 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 Galbani Mozzarella Maxi 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.

Here’s that tomato and courgette mozzarella bake recipe again in a printable format.

Print Recipe

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

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

Servings: 4 -6

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 rounded tsp oregano
• 2 tins chopped tomatoes

For the white sauce:

• 400 ml (13.53 floz) milk
• 2 tbsp plain flour use gluten-free if preferred
• 2 tbsp butter
• 250g (250 ) Galbani Mozzarella Maxi 1 pack
• 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:

• 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.

* Note: nutritional information is estimated, based on publicly available data. Nutrient values may vary from those published. Cuisines identify the primary region of inspiration for a dish.

Tried this recipe?Snap a pic and tag @amummytoo on Instagram, Twitter or Facebook. I can't wait to see your posts!

Fancy a bite?

Now, I also popped down to London to spend an afternoon cooking with Galbani chef, Joe Hurd. He showed me how to make a gorgeous Galbani Mozzarella and Aubergine Sicilian-inspired pasta. It’s super easy to make and packed with gorgeous flavours, so it’s the perfect recipe to add to your midweek meal repertoire.

Take a look!

What’s your favourite way to enjoy mozzarella?

For another pasta-free bake, try this delicious potato lasagna.

This is a commissioned post for Galbani.